Name: 30-Minute Arroz Con Camarones (Shrimp and Rice)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Colombian
Ingredients: 2 tbsp olive oil; 1 cup (225 g) white long-grain rice; ¼-½ tsp achiote (I only use ¼ tsp but you can add more); 1½ cups (354 ml) seafood or chicken stock or broth; ½ cup (118 ml) unsweetened coconut milk; 1 green onion, whole (stalk only); 1 garlic clove, whole; Salt to taste; 2 tbsp olive oil; ½ white or yellow onion, finely chopped; 2 green onions, chopped (stalks only); 2 garlic cloves, minced; 2 Roma tomatoes, finely chopped; ¼-½ tsp achiote; Salt and pepper to taste; ½ cup (118 ml) seafood or chicken stock or broth (See notes); ½ cup (118 ml) unsweetened coconut milk (See notes); ½ handful of cilantro, whole; Zest of ½ lime (Use more if you want a stronger lime flavor); 1 lb large shrimp, peeled and deveined; ½-¾ cup (112 g) frozen sweet peas, thawed; ¼–½ cup (25 g) cilantro, chopped; Juice of 1 lime; Salt and pepper to taste

Description

Make this delicious arroz con camarones in about 30 minutes. You will love the amazing combination of shrimp, coconut milk, and lime juice.

Ingredients

Scale

Rice

2 tbsp olive oil
1 cup (225 g) white long-grain rice
¼–½ tsp achiote (I only use ¼ tsp but you can add more)
1½ cups (354 ml) seafood or chicken stock or broth
½ cup (118 ml) unsweetened coconut milk
1 green onion, whole (stalk only)
1 garlic clove, whole
Salt to taste

Hogao (Sofrito)

2 tbsp olive oil
½ white or yellow onion, finely chopped
2 green onions, chopped (stalks only)
2 garlic cloves, minced
2 Roma tomatoes, finely chopped
¼–½ tsp achiote
Salt and pepper to taste

Shrimp

½ cup (118 ml) seafood or chicken stock or broth (See notes)
½ cup (118 ml) unsweetened coconut milk (See notes)
½ handful of cilantro, whole
Zest of ½ lime (Use more if you want a stronger lime flavor)
1 lb large shrimp, peeled and deveined
½–¾ cup (112 g) frozen sweet peas, thawed
¼–½ cup (25 g) cilantro, chopped
Juice of 1 lime
Salt and pepper to taste

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Instructions

In a medium pot or saucepan, heat 2 tbsp of olive oil over medium-high heat. Add the rice and stir-fry it for about 2-3 minutes. Add the achiote and stir to cover the rice.
Add the 1½ cups of stock and ½ cup of coconut milk, the green onion stalk, garlic clove, and season with salt and pepper to taste. Bring to a boil. Cover the pot, reduce the heat to low, and cook for 20 minutes or until the rice is cooked and tender. Remove the green onion and garlic, and fluff up the rice with a fork. Set it aside.
To make the hogao, heat 2 tbsp of olive oil in a large pan or skillet, over medium heat. Add the chopped white or yellow onion and cook for 3 minutes or until it’s softened. Add the chopped green onion and garlic and cook for 1 more minute. Add the chopped tomatoes and cook for 5 minutes or until soft. Add the achiote, season with salt and pepper to taste, and stir.
Add the ½ cup of stock and ½ cup of coconut milk, along with the handful of cilantro and lime zest. Stir and simmer for 5 minutes.
Remove the cilantro and add the raw shrimp. Cook for about 3 minutes or until it turns pink. Add the sweet peas, chopped cilantro, and lime juice. Season with more salt and pepper, if needed.
Finally, fold in the cooked rice until it is well combined. Serve immediately.

Notes

If you want an arroz con camarones with a dryer consistency, don’t add the ½ cup of stock or the ½ cup of coconut milk to the hogao.
You can serve this dish with patacones, sweet plantains, a simple Colombian salad, and/or avocado.