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Sopa de Camarones, Coco y Plátano (Shrimp, Coconut and Plantain Soup) |mycolombianrecipes.com

Sopa de Camarones, Coco y Plátano (Shrimp, Coconut and Plantain Soup)

Erica Dinho
5 from 6 votes
Course Main Course
Cuisine Colombian
Servings 4 servings


  • 2 tablespoons of canola or vegetable oil
  • 1 onion finely chopped
  • 2 scallions finely chopped
  • 3 garlic cloves minced
  • 1 green bell pepper seeded and finely chopped
  • ¼ habanero chili seeded and finely chopped or to your taste
  • 2 cups chopped tomatoes
  • 2 large carrots peeled and diced
  • 2 green plantains peeled and diced
  • ½ teaspoon of ground cumin
  • 3 cups of water
  • 1 pound of large shrimp shell on
  • Salt and freshly ground black pepper to taste
  • 3 cans 14 oz of coconut milk or more if necessary
  • Fresh cilantro chopped


  • Make the refrito: In a medium pot over medium-high heat, warm the oil. When it is hot, add the onion, scallions and sauté until translucent, about 2 minutes. Stir in the garlic and bell pepper, and then add the chili, tomatoes, carrots, plantain and ground cumin. Cook for about 8 minutes more or until the vegetables are soft.
  • Meanwhile, clean and de-vein the shrimp and place the shells in a small pot with the water.
  • Bring to a boil, reduce the heat to low and simmer uncovered, about 15 minutes. Strain the liquid and discard the shells.
  • Add the shrimp liquid to the vegetables, stir well and cook for 12 minutes more.
  • Add the coconut milk and cook for about 10 minutes more. Add the shrimp and cook just until the shrimp turn pink, about 3 minutes. Season with salt and black pepper. Sprinkle fresh cilantro and ladle the soup into bowls. Serve immediately.
Keyword colombian soup
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