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Arroz Caldoso de Camarones (Shrimp Soupy Rice)

Arroz Caldoso de Camarones (Shrimp Soupy Rice)

Erica Dinho
5 from 4 votes


  • 2 tablespoons of butter
  • 1 garlic clove minced
  • 1 onion finely chopped
  • 1 red bell pepper chopped
  • ½ cup grated carrot
  • ½ cup white rice
  • 3 cups shrimp stock
  • 1 cup crushed tomatoes
  • 1 pound of shrimp peeled and deveined
  • 1 cup frozen peas
  • 2 tablespoons fresh cilantro
  • Salt and ground pepper to taste


  • In a large saucepan over medium heat, melt the butter. Add the garlic, onion, red bell pepper and grated carrots. Cook until the vegetables are soft, about 4 minutes. Add the rice and cook, stirring, about 1 minute.
  • Increase the heat to medium-high, add the stock and bring to a boil. Reduce the heat to low, cover and simmer until the rice is tender, about 15 minutes. Add the crushed tomatoes,½ cup of water, shrimp and peas.
  • Cook, stirring occasionally, for 5 minutes more. Season with salt and pepper. Sprinkle fresh cilantro and serve immediately.


Cook’s Note: If you don’t have shrimp stock for this recipe, simmer the shrimp shells in water with 1 onion and 2 peeled carrots for about 30 minutes.
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