Arroz Con Coco Y Camarones: Colombian Coconut Rice With Shrimp
Arroz con Coco y Camarones, or Colombian Coconut Rice with Shrimp, is a delicious and creamy dish that combines the flavors of coconut and seafood. This traditional Colombian recipe is perfect for a special dinner or a festive occasion.
Ingredients
- 2 cups white rice
- 1 can (14 oz) coconut milk
- 1 lb large shrimp, peeled and deveined
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 cup frozen peas
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chicken broth
- 1/4 cup fresh cilantro, chopped
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and red bell pepper. Cook until the vegetables are softened.
- Add the rice to the pot and stir to coat it with the oil and vegetables. Cook for 2 minutes.
- Pour in the coconut milk and chicken broth. Season with salt and black pepper. Bring to a boil, then reduce the heat to low. Cover and simmer for 20 minutes.
- While the rice is cooking, season the shrimp with salt and pepper. In a separate pan, heat a little oil and cook the shrimp for 2-3 minutes per side, until pink and opaque.
- Once the rice is cooked, fluff it with a fork and stir in the peas and cilantro. Gently fold in the cooked shrimp.
- Serve the Arroz con Coco y Camarones hot and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 15g
Supplies
Large pot Frying pan Knife Cutting board Measuring cups and spoons
Tools
Stove Fork Serving spoon
Serving suggestions
Serve the Arroz con Coco y Camarones with a side of avocado salad and fried plantains for a complete Colombian meal.
Tips & tricks
For extra flavor, you can add a squeeze of lime juice over the dish before serving.
Cost
$20