Arroz con Camarones is a dish I find myself making when I want something flavorful and satisfying, but also relatively quick and easy. It’s perfect for a weeknight dinner, but also special enough to serve to guests.

What really makes this dish special is the combination of succulent shrimp and perfectly cooked rice, infused with a vibrant blend of spices and vegetables. It’s a complete meal in one pot!

Recipe Overview: Arroz con Camarones

Arroz con Camarones, which translates to “rice with shrimp,” is a classic dish found throughout Latin America and the Caribbean. Each region has its own unique twist, but the core concept remains the same: flavorful rice cooked with shrimp and a medley of aromatics.

This version leans towards a Peruvian style, drawing on influences like sofrito and aji amarillo paste for a unique depth of flavor. The result is a dish that’s both comforting and exciting.

It’s a one-pot wonder, meaning less cleanup, which is always a win in my book! This recipe delivers a beautiful balance of textures and tastes, from the tender shrimp to the slightly firm rice, all coated in a savory sauce.

You can serve this dish on its own, or pair it with a simple side salad or some tostones (fried plantains) for a more complete meal. I find it also goes well with my Cilantro Lime Rice Recipe if you’d like to try something different!

Detailed Ingredients for Arroz con Camarones

Here’s what you’ll need to make this delicious Arroz con Camarones. I’ve included some notes and possible substitutions to make it easier for you.

Shrimp: 1 pound, large or jumbo, peeled and deveined. You can use fresh or frozen shrimp. If using frozen, make sure to thaw them completely before cooking.
Rice: 1 ½ cups, long-grain white rice. I recommend using a good quality rice, like Jasmine or Basmati, for the best texture. Make sure you rinse the rice before cooking.
Olive Oil: 2 tablespoons. You can also use another neutral-flavored cooking oil.
Onion: 1 medium, finely chopped. Yellow or white onion works well.
Bell Pepper: 1 medium, finely chopped. Any color will work, but I like to use red or yellow for a sweeter flavor.
Garlic: 3 cloves, minced. Fresh garlic is always best, but you can use jarred minced garlic in a pinch.
Sofrito: 1/4 cup. Sofrito is a blend of aromatic ingredients that forms the flavor base for many Latin American dishes. You can find it pre-made in the Hispanic section of many grocery stores, or you can easily make your own (there are many recipes online!).
Aji Amarillo Paste: 1 tablespoon. This is a Peruvian chili paste that adds a unique fruity, slightly spicy flavor. If you can’t find it, you can substitute with a little bit of chili powder.
Tomato Paste: 1 tablespoon. Adds richness and depth of flavor.
Chicken Broth: 3 cups. You can also use vegetable broth or even water, but chicken broth adds the most flavor.
Frozen Peas: 1/2 cup. Adds a touch of sweetness and color. You can also use fresh peas if you prefer.
Cilantro: 1/4 cup, chopped. For garnish. If you’re not a fan of cilantro, you can use parsley instead.
Salt and Pepper: To taste. Always season generously!
Lime Wedges: For serving. A squeeze of fresh lime juice brightens up the flavors.

Step-by-Step Instructions for Arroz con Camarones

Let’s get cooking! Follow these steps for a perfect Arroz con Camarones.

Prepare the Shrimp: If using frozen shrimp, make sure they’re completely thawed. Pat the shrimp dry with paper towels and season them generously with salt and pepper. This step is crucial for ensuring the shrimp are flavorful.
Sauté the Aromatics: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chopped onion and bell pepper and cook, stirring occasionally, until softened, about 5-7 minutes. They should be translucent and slightly fragrant.
Add Garlic and Spices: Add the minced garlic, sofrito, aji amarillo paste, and tomato paste to the pot. Cook, stirring constantly, for about 1 minute, until fragrant. This step helps to “bloom” the spices and release their full flavor.
Toast the Rice: Add the rinsed rice to the pot and stir well to coat it with the spice mixture. Cook for about 2 minutes, stirring frequently, until the rice is lightly toasted. This step helps to enhance the nutty flavor of the rice.
Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a boil. Then, reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the rice is almost cooked through. Don’t lift the lid during this time!
Add Shrimp and Peas: Stir in the seasoned shrimp and frozen peas. Cover the pot again and continue to simmer for another 5-7 minutes, or until the shrimp are pink and cooked through and the rice is tender.
Rest and Fluff: Remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the steam to finish cooking the rice and shrimp perfectly. Then, fluff the rice with a fork.
Garnish and Serve: Stir in the chopped cilantro and serve immediately with lime wedges.

Variations & Tips for the Best Arroz con Camarones

Spice it Up: If you like it spicy, add a pinch of cayenne pepper or some chopped jalapeños along with the other spices.
Make it Creamier: Stir in a dollop of sour cream or Greek yogurt at the end for a creamier texture.
Add Other Vegetables: Feel free to add other vegetables, such as diced carrots, corn, or zucchini.
Make-Ahead: You can make the base of the dish (steps 2-5) ahead of time. When you’re ready to serve, reheat the rice mixture and then add the shrimp and peas to cook through.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a pot on the stovetop or in the microwave, adding a splash of water or broth if needed to prevent the rice from drying out.
I also find that leftovers can be reheated by simply steaming them.
Serving Suggestions: Serve with a side of avocado slices, a dollop of plain yogurt, or a sprinkle of extra cilantro.

Key Details

Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Servings: 4-6
Equipment you’ll need: Large pot or Dutch oven, cutting board, knife.