Encebollado Shrimp with Coconut Milk

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A fragrant Ecuadorian fish soup with tender shrimp in a creamy coconut broth, enhanced by lime and aromatic vegetables. This Ecuadorian-inspired soup recipe, ready in about 50 minutes, pairs shrimp, olive oil, 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

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Instructions

1. 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.
2. 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.
3. Step 3: Stir in 1 lb shrimp, peeled and deveined, and cook for 2 minutes until pink.
4. 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.
5. Step 5: Remove from heat, stir in 1/2 cup cilantro, and season with salt to taste.
6. Step 6: Let rest for 5 minutes before serving to allow flavors to meld.