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Food
Shrimp and Rice (Arroz Con Camarones)
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Costa Rican Inspired Shrimp and Rice (Arroz Con Camarones) is a traditional Costa Rican recipe that’s so easy and flavorful!
Shrimp and Rice (Arroz Con Camarones)
As I mentioned when I shared my recipe for Gallo Pinto, how much I fell in love with Costa Rica! From the friendly people, the monkeys and sloths, gorgeous beaches and of course, the cuisine! I had this shrimp and rice dish for lunch at a fun restaurant not far from where we went to visit the waterfalls, which had an airplane attached to it that’s rented as an airbnb. Here is my rendition of it! To make it higher in protein, I like to cook my rice in bone broth which also gives it great flavor. And you can’t forget the Salsa Lizano, a staple in Costa Rica! More Latin dinner ideas you will love, try my Pollo Guisado, Picadillo or my Arroz Con Pollo.
Why I Love This Shrimp and Rice Recipe
Rice when cooked right, is one of my favorite things to eat! When I went to Costa Rica, I loved trying the local dishes. This was one of the dishes I really enjoyed and was able to easily recreate in my kitchen. The key ingredient in this is the Salsa Lizana, but if you don’t have it, just add a little more salt, to taste.
If you make this healthy shrimp and rice recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
What You’ll Need
Here’s everything you’ll need to make this healthy shrimp and rice recipe! See the recipe card below for the exact measurements.
- Virgin olive oil
- Onion
- Garlic
- Uncooked long grain rice, I use Canilla extra long grain
- Chicken bone broth
- Sazon seasoning with achoite
- Bell pepper
- Cilantro
- Shrimp, peeled and deveined
- Salsa Lizano
How to Make Costa Rican Shrimp and Rice
Here’s how to make this easy traditional Costa Rican recipe. For the complete instructions, see the recipe card below
- Saute onion, cilantro and garlic in olive oil
- Add rice, bone broth and sazón seasoning.
- Bring to a boil and then reduce heat, cover and cook on low for 15 minutes. Do not open the lid.
- After 15 minutes, shut the flame off and let it sit at least 5 more minutes without opening the lid. Then fluff with a fork.
- While rice is cooking, heat remaining oil in a skillet. Add the remaining onions and bell peppers and cook until soft, 2 to 3 minutes. Add remaining garlic and cook until fragrant. Add the shrimp and cook until opaque and cooked through.
- When the rice is done transfer it to the skillet with the shrimp and add the salsa Lizano. Stir until mixed and garnish with cilantro.
What to serve with Shrimp and Rice
I serve this with a house salad with lettuce, cucumbers and tomatoes.
Storage
Refrigerate leftovers up to 3 days in an airtight container.
More Shrimp Recipes You Will Love
Yield: 4 servings
Serving Size: 1 1/2 cups
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In a medium heavy pot with a tight fitting lid, heat 2 teaspoons olive oil on medium heat and saute half of the onion, half of the cilantro and half of the garlic for about 2 minutes, until tender.
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Add rice, bone broth and sazón seasoning.
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Bring it to a boil on a high heat stirring only once at this point. As the water boils down and evaporates and just barely skims the top of the rice, reduce the heat to very low and cover 15 minutes. The steam will cook the rice so do not open the lid. After 15 minutes, shut the flame off and let it sit at least 5 more minutes without opening the lid. The steam will finish cooking the rice without burning the bottom. Then fluff with a fork.
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While rice is cooking, heat the remaining oil in a large deep skillet over medium heat. Add the remaining onions and the chopped bell peppers and cook until soft, 2 to 3 minutes. Add remaining garlic and cook until fragrant, 1 minute.
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Add the shrimp and cook 3 minutes, until opaque and cooked through.
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When the rice is done cooking, transfer it to the skillet with the shrimp and add the salsa Lizano. Stir until mixed and garnish with cilantro.
Last Step:
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Serving: 1 1/2 cups, Calories: 433 kcal, Carbohydrates: 60.5 g, Protein: 29.5 g, Fat: 7.5 g, Saturated Fat: 1 g, Cholesterol: 183.5 mg, Sodium: 1220.5 mg, Fiber: 4.5 g, Sugar: 6 g
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