30-MINUTE ARROZ CON CAMARONES | How To Make Colombian Shrimp With Rice

shrimp

🥗Healthier: chicken

💰Cheaper: fish

Chicken provides a leaner protein option, while fish can be a cost-effective alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a healthier fat profile, while vegetable oil is often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, and seasoned water can reduce costs.

peas

🥗Healthier: green beans

💰Cheaper: frozen mixed vegetables

Green beans are nutritious, and mixed vegetables can be a budget-friendly option.

Heat olive oil in a medium saucepan over medium high heat.

Add long grain white rice and stir fry for about 2 to 3 minutes.

Add aote powder and stir to coat the rice.

Pour in chicken stock and unsweetened coconut milk, stirring to combine.

Add a green onion and one garlic clove for flavor, season with salt to taste, and cover.

Bring to a boil, then reduce heat and cook on low for about 20 minutes until rice is tender.

Remove the green onion and garlic clove, fluff the rice with a fork, and set aside.

In a large skillet, heat olive oil over medium heat.

Add chopped onion and cook for about 3 minutes until soft.

Add chopped green onion and minced garlic, cooking for about 1 minute.

Add chopped Roma tomatoes and cook for about 5 minutes until tender.

Add aote powder for coloring (optional) and season with salt and pepper to taste.

Pour in chicken stock and more unsweetened coconut milk (optional for a wet consistency).

Add half a handful of cilantro and lime zest, simmer for about 5 minutes.

Remove cilantro, then add raw shrimp and simmer for about 3 minutes until cooked through.

Add thawed frozen peas and a little more cilantro, squeeze juice of half a lime, and adjust seasoning if needed.

Gently fold in the cooked rice with the shrimp and peas, serve with additional cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens