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1 lb of shrimp - peeled and deveined - Size 16/20 works best

(We recommend Pacific Lush shrimp)*

1 Can of Goya coconut milk **

4 oz of diced red bell peppers

4 oz of diced green bell peppers 

4 oz of onions

1 Pack of Antigua's Seasoning Pack

(Achiote, coconut, dry roasted peanuts)

1 oz of toasted coconut flakes (garnish)

Butter or oil to taste 

Chopped cilantro to taste (garnish)

Cooked white rice

Fried plantains 

Step 1

Heat oil or butter in a Dutch oven or no-stick pot over medium heat. Add the bell peppers and onions, and cook until they begin to soften, 5 minutes, stirring occasionally. 

Step 2

Stir in the coconut milk, the Antigua's Encocao Spice Pack.  Bring to a simmer, cover and cook for 5 minutes. Stir in the shrimp, pressing the shrimp into the broth to submerge.  Bring to a simmer and cook until shrimp are fully cooked, 2 to 3 minutes. 

Serve with rice and fried plantains, and sprinkle some toasted coconut flakes and cilantro over the shrimp to garnish. 

*You can find Pacific Lush Shrimp at the following stores:

Monterrey Market, El Rey

**For a sweater taste, you can substitute the coconut milk, for coconut cream. 

Encocao de Camaron.jpg

Coconut shrimp stew from Ecuador

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