Costa Rican Inspired Shrimp and Rice (Arroz Con Camarones) is such an easy and flavorful traditional Costa Rican recipe!
Shrimp and Rice
As I said when I shared my Gallo Pinto recipe, how I fell in love with Costa Rica! From the friendly people, to the monkeys and sloths, to the beautiful 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 falls, which had a plane rented as an Airbnb attached. Here’s my interpretation! To make it higher in protein, I like to cook the rice in bone broth which also gives it a great flavor. And you can’t forget the Lizano saucea staple in Costa Rica! More Latin dinner ideas you’ll love, try my Pollo Guisado, Picadillo or my Arroz Con Pollo.
Because I love this shrimp and rice recipe
Rice, when cooked well, 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 that I really enjoyed and was able to easily recreate in my kitchen. The key ingredient is 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, TikTokOR Facebook!
What you will need
Here’s everything you need to make this healthy shrimp and rice recipe! See the recipe card below for exact measurements.
- Virgin olive oil
- Onion
- Garlic
- Raw long grain riceI use Canilla extra long grain
- Chicken bone broth
- season seasoning with achoite
- Pepper
- Coriander
- Shrimppeeled and drawn off
- Lizano sauce
How to Make Costa Rican Shrimp and Rice
Here’s how to prepare this simple traditional Costa Rican recipe. For complete instructions see the recipe card below
- Sauté onion, coriander and garlic in olive oil
- Add the ricebone broth and sazón seasoning.
- Bring to the boil then reduce the heat, cover and cook over low heat for 15 minutes. Do not open the lid.
- After 15 minutesturn off the heat and let it rest for at least another 5 minutes without opening the lid. Then fluff with a fork.
- While the rice cooks, heat the remaining oil in a pan. Add the remaining onions and peppers and cook until soft, 2 to 3 minutes. Add the remaining garlic and cook until fragrant. Add the prawns and cook until opaque and cooked through.
- When the rice is ready transfer it to the pan with the prawns and add the Lizano sauce. Mix until smooth and garnish with coriander.
What to serve with shrimp and rice
I serve it with a house salad with lettuce, cucumbers and tomatoes.
Warehousing
Store leftovers in the refrigerator for up to 3 days in an airtight container.
More shrimp recipes you’ll love
Product: 4 portions
Portion: 1 1/2 cups
In a medium heavy saucepan with a tight-fitting lid, heat 2 teaspoons olive oil over medium heat and saute half the onion, half the cilantro, and half the garlic for about 2 minutes, until tender.
Add the rice, bone broth and seasoning to the sazón.
Bring it to the boil over high heat, stirring only once at this point. While the water boils and evaporates and just grazes the top of the rice, reduce the heat to very low and cover for 15 minutes. The steam will cook the rice, so do not open the lid. After 15 minutes, turn off the heat and let it rest for at least another 5 minutes without opening the lid. The steam will finish cooking the rice without burning the bottom. Then fluff with a fork.
While the rice cooks, heat the remaining oil in a large, deep skillet over medium heat. Add the remaining onions and chopped peppers and cook until soft, 2 to 3 minutes. Add the remaining garlic and cook until fragrant, 1 minute.
Add the shrimp and cook for 3 minutes, until opaque and cooked through.
Once the rice is cooked, transfer it to the pan with the prawns and add the Lizano sauce. Mix until smooth and garnish with coriander.
Last step:
Please leave a rating and comment letting us know if you liked this recipe! This helps our business thrive and continue to provide you with free, high-quality recipes.Serve: 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
