Mexican
⭐ Highly Rated
25 minmedium
MexicanLunch
Recipe Story
origins & traditionsArroz con Camarones y Verduras is a beloved Mexican coastal dish that combines tender shrimp with perfectly cooked rice and fresh vegetables in a harmonious blend of flavors. This one-pot wonder features plump shrimp seasoned with garlic, cumin, and paprika, nestled among fluffy rice studded with bell peppers, tomatoes, and sweet peas. The dish is enhanced with a touch of lime and fresh cilantro, creating a complete meal that is both satisfying and nutritious. Popular in regions like Veracruz and Sinaloa, this recipe showcases the Mexican tradition of transforming simple ingredients into a spectacular feast. The beauty of this dish lies in its versatility and ease of preparation, making it perfect for family gatherings or casual weeknight dinners. Each spoonful delivers a taste of the sea combined with the comforting texture of perfectly seasoned rice.
Instructions
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Rinse the shrimp under cold water and pat dry with paper towels. Season with salt, black pepper, cumin, and paprika. Set aside.
Heat olive oil in a large skillet or paella pan over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side until pink and just cooked through. Remove shrimp from pan and set aside.
In the same pan, add a bit more olive oil if needed. Sauté the diced onions for 3-4 minutes until softened and translucent.
Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
Add diced bell peppers and cook for 3 minutes until slightly softened.
Stir in the white rice, coating it well with the oil and vegetable mixture. Toast for 2 minutes, stirring frequently.
Add diced tomatoes, tomato paste, and bay leaves. Stir to combine.
Pour in 3 cups of water or seafood stock. Add salt to taste. Bring to a boil.
Reduce heat to low, cover with a tight-fitting lid, and simmer for 18-20 minutes without lifting the lid.
After 18 minutes, check if rice is tender and liquid is absorbed. If needed, cook for 2-3 more minutes.
Remove from heat and gently fold in the cooked shrimp, green peas, and half of the chopped cilantro.
Cover and let rest for 5 minutes to allow flavors to meld.
Squeeze fresh lime juice over the dish and garnish with remaining cilantro.
Fluff gently with a fork before serving. Serve hot with lime wedges on the side.
Arroz con Camarones y Verduras
4.4 (27)
A vibrant one-pot rice dish with succulent shrimp, colorful vegetables, and aromatic spices that brings the flavors of coastal Mexico to your table in under an hour.
medium
55 min
6 servings
Ingredients
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Main Protein
- 500 grams shrimp, peeled and deveined
Main Base
- 2 cups rice-white, rinsed and drained
Vegetables
- 2 pieces bell-peppers, diced
- 3 pieces tomatoes, diced
- 1 cups peas, fresh or frozen
Aromatics
- 1 pieces onions, finely diced
- 4 cloves garlic, minced
- 2 pieces bay-leaves
Garnish
- 4 tablespoons cilantro, chopped
Seasoning
- 2 pieces lime, juiced
- 2 teaspoons salt, to taste
- 1 teaspoons black-pepper, freshly ground
Cooking Fat
- 3 tablespoons olive-oil
Spices
- 1 teaspoons cumin, ground
- 1 teaspoons paprika
Flavor Base
- 2 tablespoons tomato-paste
Chef Tips
expert advice•For best results, use medium-grain white rice which creates the perfect texture for this dish.
•If using frozen shrimp, ensure they are completely thawed and thoroughly dried to achieve proper searing.
•You can substitute shrimp with chicken, adding diced chicken breast in step 2 and cooking until no longer pink.
•For a spicier version, add diced jalapeños or a pinch of cayenne pepper when cooking the vegetables.
•The key to perfect rice is not lifting the lid during cooking, as this releases essential steam.
•If you prefer a more aromatic dish, add a pinch of saffron threads or achiote paste to the rice.
•This dish pairs beautifully with a simple green salad and warm tortillas.
•For a complete Mexican feast, serve with fresh guacamole and pico de gallo on the side.
