Shrimp and Sweet Potato Locro with Fresh Cilantro

Ecuadorean

Medium · Hot

Shrimp and Sweet Potato Locro with Fresh Cilantro

A warming Ecuadorian locro stew loaded with tender sweet potatoes and plump shrimp in a rich tomato-onion broth, brightened with lime and finished with fresh cilantro.

Recipe by

Manuel Andrade

The Encebollado Keeper

Prep

15 min

Cook

30 min

Total

45 min

Method

Prepare the Aromatics

Dice the yellow onion finely. Roughly chop the tomatoes. Mince the garlic cloves.

Build the Refrito Base

Heat the olive oil in a large stockpot over medium heat. Add the diced onion and cook, stirring occasionally with a wooden spoon, for 8-10 minutes until softened and translucent.

Add the minced garlic and cook for 1 minute until fragrant.

Add the chopped tomatoes and cumin. Cook for 5 minutes, mashing the tomatoes gently, until they break down into a thick, fragrant sauce.

Simmer the Broth and Sweet Potatoes

Pour in the chicken broth and bring to a gentle boil. Season with salt and black pepper.

Peel and cube the sweet potatoes. Add them to the pot and reduce heat to medium-low.

Cook for 12-15 minutes until the sweet potato cubes are tender but holding their shape.

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Serve

Ladle into deep bowls and serve hot. A squeeze of extra lime and a handful of fresh cilantro on top makes it perfect.

Nutri-Score

Excellent balance

A–E · lower is better · score -3

Calories

318

per serving

High in protein · 33gLow sugar · 8gLow saturated fat · 2g

Protein

33g

Carbs

24g

Fat

11g

Sat. fat

Fiber

Sugar

Sodium

1277mg

Gluten FreePescatarianDairy FreeDiabetes FriendlyHeart HealthyAnti InflammatoryLow SodiumHigh ProteinLow FatHigh FiberLow Calorie

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Environmental impact

Very high impact

A–E · lower is better · includes estimates

kg CO₂e

3.7

per serving

ECarbonBEU all-round· carbon sets the grade

Water

23m³

Land

42Pt

Runoff

1.1g P

Shrimp drives 90% of this recipe’s estimated footprint.

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

TenderPlumpSilkySaucy

Aromas

HerbalEarthyCitrusySmokyPungent

Kitchen Equipment

Primary Tool

Stockpot

Stockpot LadleWooden SpoonChef KnifeCutting Board

Counter FootprintMedium

Techniques

RefritoSautéIngSimmering Seasoning

Safety & Storage

Allergen Warning

This dish contains shrimp, a crustacean shellfish. Always inform guests of shellfish content and check for cross-contact if serving to allergic individuals.

Cooking Temperature

Cook shrimp until they reach an internal temperature of 145°F (63°C) and appear pink and opaque. Undercooked shrimp poses a bacterial and viral risk.

Cross Contamination

Use separate cutting boards, utensils, and plates for raw shrimp. Never reuse marinades or sauces that touched raw seafood without boiling them first.

Storage

Refrigerate leftover locro within 2 hours of cooking. Store in airtight containers at 40°F (4°C) or below for up to 3 days. Reheat to 165°F (74°C) before consuming.

High Risk Population

Young children, elderly individuals, pregnant women, and immunocompromised persons should only consume fully cooked shrimp. Raw or undercooked shellfish poses heightened risk of foodborne illness for these groups.

Handling

Thaw frozen shrimp in the refrigerator overnight or under cold running water. Never thaw at room temperature as this allows bacterial growth.

Pro Tips

Technique

Don't rush the onions — let them cook low and slow until they're soft and sweet, like my tía always said, 'si gritas al cebolla, no te sabe a nada' — if you rush the onion, it has no flavor. That slow-cooked sweetness is the soul of this stew.

Substitution

If shrimp isn't available, white fish like cod works beautifully — just add it a minute earlier so it has time to gentle through. The tomato-onion base welcomes anything from the sea.

Storage

The broth actually gets better the next day as the sweet potatoes continue to absorb flavor. Keep the shrimp separate and add them fresh when reheating, so they stay plump and perfect.

From the chef

Locro is a stew that builds in stages — first the refrito, onion and garlic going soft and golden in olive oil, then the tomatoes breaking down into a thick sauce before the broth ever touches the pot. Sweet potato cubes go in next and cook until tender but still holding their shape, soaking up that cumin warmth from the bottom. The shrimp go in last, only three or four minutes, just enough for them to turn pink and stay plump. Then off the heat: lime juice, a good handful of cilantro stirred in so it wilts without going dark. Serve it in deep bowls with extra lime on the side.

Manuel AndradeThe Encebollado Keeper

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TagsShrimpSweet PotatoSeafoodOne PotCitrusGluten FreeLimeCilantro

AllergensShellfish

Source: generated · June 10, 2026