Encebollado Shrimp with Coconut Milk
A fragrant Ecuadorian fish soup with tender shrimp in a creamy coconut broth, enhanced by lime and aromatic vegetables. This ecuadorian-inspired soups ready in about 50 minutes pairs peeled and deveined shrimp, olive oil, medium, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, peeled and deveined shrimp
- 2 tbsp olive oil
- 1 medium, finely chopped yellow onion
- 3 cloves, minced garlic
- 1 medium, peeled and diced into 1/2-inch cubes potato
- 1 cup, chopped carrots
- 1 can (13.5 oz) coconut milk
- 4 cups fish broth
- 1, juiced lime
- 1/2 cup, chopped cilantro
- to taste salt
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium yellow onion, finely chopped, and 3 cloves garlic, minced, and cook for 3 minutes until golden.
- Step 2: Add 1 medium potato, diced into 1/2-inch cubes, and 1 cup carrots, chopped, and cook for 5 minutes until vegetables soften slightly.
- Step 3: Stir in 1 lb shrimp, peeled and deveined, and cook for 2 minutes until pink.
- Step 4: Pour in 4 cups fish broth and bring to a gentle simmer. Add 1 can coconut milk and 1 lime, juiced, and simmer uncovered for 15 minutes.
- Step 5: Remove from heat, stir in 1/2 cup cilantro, and season with salt to taste.
- Step 6: Let rest for 5 minutes before serving to allow flavors to meld.
Frequently asked questions
How long does Encebollado Shrimp with Coconut Milk take to make?
Total time is about 50 minutes (25 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Encebollado Shrimp with Coconut Milk?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled and deveined shrimp from drying out.
Can I substitute ingredients in Encebollado Shrimp with Coconut Milk?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Encebollado Shrimp with Coconut Milk for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Encebollado Shrimp with Coconut Milk?
Ecuadorian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Absolutely perfect for a cold day. The recipe was easy and the flavors were spot-on.
- ★★★★★
My kids loved the shrimp soup. The coconut milk made it so comforting.
- ★★★★★
So simple and delicious! I'll be making this every week.
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