Shrimp and Rice (Arroz con camarones)
This arroz con camarones is a flavorful and comforting one-pot dish made with rice, shrimp, vegetables, and a rich shrimp stock. It’s easy to prepare, comes together with simple ingredients, and results in a balanced meal full of color and bold flavor, perfect to share with family and friends.
Equipment
- Cutting board and knife
- Measuring cups and spoons
- Large Pot or Dutch Oven
- Wooden Spoon or spatula
Ingredients
- 3 tablespoons oil
- 2 teaspoons achiote
- ½ yellow or sweet onion
- ½ bell pepper
- 2 sticks celery
- 2 medium carrots
- 2 teaspoons finely minced garlic
- 2 cups rice
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 2 teaspoons salt
- 1 tablespoon Lizano Sauce
- 4 cups shrimp stock
- ½ cup peas
- 1 lb around 40 shrimp
- 1 small batch cilantro
Instructions
- Heat oil in a large pot over medium heat. Add achiote and let it melt for about 1 minute.
- Add onion, bell pepper, celery, and carrots. Cook for 2 to 3 minutes, then add the garlic and continue cooking for about 1 more minute, stirring frequently so nothing burns.
- Add the rice and stir to coat it with the oil and achiote. Add paprika, black pepper, salt, and Salsa Lizano. Stir everything well so the rice is evenly seasoned and coated with all the flavors.
- Pour in the shrimp stock, (Recipe available on the blog) mix well, and taste. This is the moment to adjust the seasoning if needed before the rice finishes cooking.
- Cover with a lid and cook for 25 minutes without opening the pot.
- After 25 minutes, remove the lid and stir. The rice should be about 90% cooked and still have a little liquid.
- Add peas and shrimp. Lightly season the shrimp with salt and black pepper. Cover again and cook for 5 minutes.
- Remove the lid, stir, and cook for an additional 3 to 5 minutes, depending on the size of the shrimp, until fully cooked.
- Turn off the heat, add fresh cilantro, and stir. Serve with a side of salad, refried beans, and enjoy with family and friends.
Notes
- Chop vegetables evenly for better cooking.
- If your rice looks too wet, cook uncovered for a few extra minutes to let the excess liquid evaporate.
- Add shrimp at the end to avoid overcooking.
- Adjust liquid if using a different rice.
- Large shrimp work best for this recipe since they are less likely to overcook.
- You can swap peas for edamame or soybeans for a different texture and added protein.
- Adjust salt carefully if using store-bought stock or bouillon, since they can already contain sodium.