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Rice with Shrimp (Arroz con Camarones)

Rice with Shrimp (Arroz con Camarones)

Erica Dinho
5 from 20 votes
Servings 4


  • 1 pound fresh and un-peeled shrimp
  • 3 ½ cups water
  • 1 cup rice
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 medium tomato chopped
  • 1 garlic clove finely chopped
  • 2 tablespoons onion finely chopped
  • 1 fish bouillon tablet
  • ½ cup green pepper chopped
  • ½ cup red bell pepper chopped
  • 1 scallion finely chopped
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • 1 tablespoon tomato paste
  • ½ cup frozen carrots green beans and peas
  • Salt and Pepper
  • 1 tablespoon chopped fresh parsley


  • In a small pot place the un-peeled shrimp, fish bouillon tablet and water and cook for about 3 minutes or until the shrimp turns pink.
  • Transfer the shrimp to a bowl. Peel and save the shells and the stock to use later.
  • Heat the olive oil and butter in a medium pot over medium- high heat. Add the onions and cook for 1 minute, add the garlic, green pepper, Red pepper, scallions and tomato. Cook for about 10 minutes.
  • Meanwhile, place the shrimp shells and stock in a blender and blend for 2 minutes. Pass through a sieve and discard the shells and save the stock.
  • Add the rice to the tomato mixture, stirring until well coated. Add the stock, tomato paste, ground cumin, paprika, salt and black pepper and bring to a boil. Then reduce the heat to low, cover and simmer for 20 minutes. Add the shrimp, peas and carrots and cook for and additional 5 to 7 minutes.
  • Add fresh parsley and serve.
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