Arroz con Camarones: Peruvian Shrimp and Yellow Rice

Arroz con Camarones is a popular dish in Peru that combines succulent shrimp, fluffy, fragrant rice and a flavorful, spicy red sauce. The sauce is a mixture of spices such as cumin and turmeric, aromas such as garlic and onions and a hint of fruitiness given by the white wine. THE umami flavors of tomatoes and peppers, combined with the subtle heat of aji amarillo and nutty flavor vintage oil, transform the dish into vibrant yellow rice dotted with specks of red and green vegetables.

Garnished with fresh cilantro or parsley and served with a garnish of lime, it’s a true 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, particularly in Mexico, Colombia, Cuba, Ecuador, and especially Peru. This much-loved yellow rice with shrimp recipe is versatile enough to serve at a party or enjoy as a satisfying and healthy lunch or dinner.

This is one of the easiest and quickest dishes to prepare that we have featured on Eat Peru. Everyone will love it and you can whip it up in minutes, so there’s no excuse to try it.

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

Ingredients

• Shrimp: the protagonists of the dish, known for their quick cooking and delicious flavour.

• Garlic: Adds a pungent, aromatic element.

• Cumin: Adds a nutty, warm and slightly savory flavor.

• Turmeric: for a gingery, peppery taste.

• Salt and pepper: essential for seasoning.

• Olive oil: Used for sautéing.

• Cold-cooked white rice or overnight rice: Ideal for fried rice because it absorbs sauces better.

• Peas: Adds color and texture.

• Annatto Oil: Provides a nutty flavor and vibrant yellow hue.

• Onion: Adds depth to the dish.

• Aji amarillo paste: A spicy yet fruity yellow chili pepper paste.

• Pepper: Adds sweetness and a pop of color.

• Tomatoes: give the dish a touch of umami flavor.

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

• Coriander: for garnish.

Quick Tips

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

• Be careful with wet ingredients; too many can make the rice soggy.

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

Detailed preparation instructions

Step 1: Prepare the shellfish: defrost the shrimp, dry them and season them with a spicy mix of garlic, cumin, salt and pepper. Let the flavors mingle as you go along.

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

Step 3: Make the sauce: In the same pan, create a colorful mix with annatto oil, cumin, turmeric, onion, Aji Amarillo, bell pepper, and tomatoes. Allow to boil and reduce for 10 minutes, stirring occasionally.

Step 4: Splash in some wine: Add a generous splash of white wine to the pan. Leave to simmer and add to the vegetables for 5-7 minutes, until tender and tasty.

Step 5: Combine grains and vegetables: Add the rice and peas to the simmering sauce. Stir until every grain is coated with the vibrant mixture.

I want this recipe to be authentic, but also customizable for you. Can’t find rocoto peppers? I played around with using a mixture of red pepper and a small piece of chili pepper. It’s not exactly like the original, but it’s close enough. Just remember that cooking should be fun and adventurous!

Step 6: Grand Shrimp Entry: Lower the heat and add the seasoned shrimp to the feast. Stir gently until they turn pink, signaling they are ready to eat.

Step 7: Finishing touches: Taste and add salt if necessary. Sprinkle cilantro over the top for a fresh finish and serve with lime wedges for a zesty twist.

Frequently asked questions

Why should rice be chilled, day-old or cold?

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

Is white rice the best choice?

While you can use any rice available, the best type of rice to use is long-grain rice such as Basmati and Jasmine rice, which cook to a light, fluffy texture. They hold up sauces well and don’t get too sticky.

What type of shrimp can I use?

Any shrimp will do, but larger shell-on shrimp provide more flavor. Cooking time may vary based on size. Frozen shrimp are commonly used because they do not need to be peeled or discarded before or after cooking. To enjoy a richer flavor, opt for shrimp 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 it, definitely try other Peruvian classics like Ceviche, Lomo Saltado or Causa Rellena. Each dish has a unique story about the history and culture of Peru. You might end up planning a food trip to Peru!

Being a big fan of sustainable cooking, I always suggest using it responsibly sourced shrimp for this recipe It’s a small thing we can do to ensure that future generations can enjoy Peru’s coastal waters, as well as the fish of every coast. Plus, sustainably caught shrimp have just this fresher, sweeter taste.