Arroz con Camarones: Peruvian Shrimp and Yellow Rice

Arroz con Camarones is a popular dish in Peru that brings together succulent shrimp, fragrant fluffy rice, and a savory, spicy red sauce. The sauce is a blend of spices like cumin and turmeric, aromatics such as garlic and onions, and a hint of fruitiness from white wine. The umami flavors of tomatoes and bell peppers, combined with the subtle heat of aji amarillo and the nutty taste of annatto oil, transform the dish into a vibrant yellow rice dotted with red and green vegetable specks.

Garnished with fresh cilantro or parsley and served with a side of lime, this is a real showcase for the unique fusion of flavors that makes Peruvian cuisine so irresistible.

Arroz con camarones, a popular dish in Latin America, has many regional variations, notably in Mexico, Colombia, Cuba, Ecuador, and particularly Peru. This widely loved yellow rice with shrimp recipe is versatile enough to serve at a party or enjoy as a satisfying and wholesome lunch or dinner.

This is one of the easiest and fastest dishes to prepare that we’ve presented on Eat Peru. Everyone will love it and you can put it together in minutes, so there’s no excuse for giving it a go.

Every time I prepare this dish, I’m reminded of Peru’s incredible biodiversity. From the Pacific coast, where shrimp are harvested, to the Andean highlands, where chili peppers flourish, this dish represents some of the best ingredients from this South American powerhouse of the food world.

Ingredients

• Shrimp: the star of the dish, known for its quick cooking time and delightful flavor.

• Garlic: adds a pungent, aromatic element.

• Cumin: adds a nutty, warm and a bit to savory flavor.

• Turmeric: for a gingery, peppery taste.

• Salt & pepper: essential for seasoning.

• Olive oil: used for sautéing.

• Cold cooked white rice or overnight rice: ideal for fried rice as it absorbs sauces better.

• Green peas: adds color and texture.

• Annatto oil: gives a nutty flavor and vibrant yellow hue.

• Onion: adds depth to the dish.

• Aji amarillo paste: a spicy yet fruity yellow chili paste.

• Bell pepper: adds sweetness and a pop of color.

• Tomatoes: gives the dish a hit of umami flavor.

• White wine: enhances the seafood flavor with its fruity notes.

• Cilantro: for garnish.

Quick Tips

• If you don’t have overnight rice, cool the freshly cooked rice to room temperature and freeze for an hour or two.

• Be cautious with wet ingredients; too many can make the rice mushy.

• Add ingredients in the order of their cooking time, starting with those that take longer to cook.

Step-by-step preparation instructions

Step 1: Prep the crustaceans: Defrost shrimp, pat dry, and toss with a zesty mix of garlic, cumin, salt, and pepper. Let the flavors mingle while you move on.

Step 2: Revive the rice: Sizzle garlic in olive oil until it dances with aroma. Toss in rice, give it a quick stir-fry to wake it up, then set it aside for later.

Step 3: Craft the sauce: In the same pan, create a colorful medley with annatto oil, cumin, turmeric, onion, Aji Amarillo, bell pepper, and tomatoes. Let it bubble and reduce for 10 minutes, stirring occasionally.

Step 4: Splash some vino: Add a generous pour of white wine to the pan. Let it simmer and mingle with the vegetables for 5-7 minutes, until they’re tender and flavorful.

Step 5: Unite grains and greens: Introduce the rice and green peas to your simmering sauce. Stir until every grain is dressed in the vibrant mixture.

I want this recipe to be authentic, but also customizable for you. Can’t find rocoto peppers? I’ve played around with using a blend of red bell pepper and a tiny bit of chili. It’s not exactly like the original, but it’s close enough. Just remember, cooking is meant to be enjoyable and adventurous!

Step 6: Shrimp’s grand entrance: Lower the heat and add your seasoned shrimp to the party. Gently stir until they blush pink, signaling they’re ready to eat.

Step 7: Final touches: Give it a taste and add salt if needed. Sprinkle cilantro on top for a fresh finish and serve with lime wedges for a zesty kick.

Frequently Asked Questions

Why should the rice be cooled, day-old, or cold?

One trick I learned from my family’s never-ending list of recipes is to use day-old rice for the perfect texture. Freshly cooked rice tends to be too moist and can become mushy when mixed with the sauce. Using leftover rice helps the individual rice grains stay separate and absorb the lovely flavors of the sauce.

Is white rice the best choice?

Although you can use any rice available, the best type of rice to use are long grain rice like Basmati and Jasmine rice, which cooks to a fluffy and light texture. These hold up well with sauces and don’t get too sticky.

What type of shrimp can I use?

Any shrimp works, but larger, shell-on shrimp provide more flavor. Cooking time may vary based on the size. Frozen shrimp are commonly used because they don’t require peeling or deveining before or after cooking. To enjoy a richer taste, opt for shrimps with the head and shell intact.

I think of this Arroz con Camarones recipe as an introduction to the vast realm of Peruvian cuisine. If you like this, definitely try other Peruvian classics like Ceviche, Lomo Saltado, or Causa Rellena. Each plate has a unique tale about Peru’s history and culture. You might end up planning a foodie trip to Peru!

As a big fan of sustainable cooking, I always suggest using responsibly sourced shrimp for this recipe. It’s a small thing we can do to make sure future generations can enjoy Peru’s coastal waters, as well as fish from every coastline. Besides, sustainably caught shrimp just have this fresher and sweeter taste.