Costa Rican Shrimp and Rice (Arros con Camarones) is a traditional Costa Rican recipe that is so easy and delicious!
Shrimp and rice
As I mentioned when I shared my Gallo Pinto recipe, I’m so in love with Costa Rica! The friendly people, the monkeys and sloths, the gorgeous beaches, and of course the food! I had this shrimp and rice dish for lunch at a fun restaurant not far from where we visited the falls that had a plane attached to it and was rented out as an Airbnb. Here’s what I made! To increase the protein, I cook the rice in bone broth, which is delicious. And let’s not forget the Costa Rican staple, salsa lizano! If you’re looking for more Latin dinner ideas you might like, try my Pollo Guisado, Picadillo, or Arroz Con Pollo.
Why I Love This Shrimp and Rice Recipe
Rice is one of my favorite foods when it's cooked properly! I loved trying the local food when I was in Costa Rica. This dish was one I really enjoyed and could easily recreate in my kitchen. The key ingredient in this dish is salsa lizana, if you don't have it, just add a little more salt to taste.
I'd love to see you make this healthy shrimp and rice recipe. Tag me in a photo or video on Instagram, TikTok, or Facebook!
Things that you need
Everything you need to make this healthy shrimp and rice recipe is here! Please refer to the recipe card below for exact ingredient measurements.
- Virgin Olive Oil
- onion
- garlic
- Uncooked long grain riceI use Canilla extra long grain
- Chicken bone broth
- season Season with acai
- pimento
- master
- shrimpPeel and remove veins
- Lisano sauce
Costa Rican Shrimp and Rice Recipe
Here's how to make this simple traditional Costa Rican recipe: Please see the recipe card below for detailed instructions.
- Saute Onion, cilantro and garlic in olive oil
- Add riceBroth and seasoning.
- Bring it to the boil Then reduce the heat to low, cover, and cook on low heat for 15 minutes. Do not open the lid.
- 15 minutes laterTurn off the heat and let sit for at least 5 more minutes without opening the lid. Then fluff with a fork.
- While the rice is cooking, heat the remaining oil in a frying pan.. Add the remaining onion and pepper and cook until softened, 2 to 3 minutes. Add the remaining garlic and cook until fragrant. Add the shrimp and cook until opaque and cooked through.
- When the rice is cooked Transfer to skillet with shrimp and add salsa lizano. Stir until combined and garnish with cilantro.
What to eat with shrimp and rice
I serve this with a house salad of lettuce, cucumber and tomato.
save
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
More Shrimp Recipes You'll Love
Produce: 4 Servings
Serving Size: One 1/2 cup
Heat 2 teaspoons of olive oil in a medium-sized, heavy saucepan with a tight-fitting lid over medium heat, then sauté half the onion, half the cilantro, and half the garlic, about 2 minutes. Sauté until softened.
Add rice, bone broth, and sajo seasoning.
Bring to a boil over high heat, stirring only once. Once the water boils and evaporates, barely skimming the top of the rice, reduce the heat to very low and cover for 15 minutes. Do not remove the lid as the steam will cook the rice. After 15 minutes, turn off the heat and leave uncovered for at least 5 more minutes. The steam will cook the rice without burning the bottom. Then fluff it with a fork.
While the rice is cooking, heat the remaining oil in a large deep skillet over medium heat. Add the remaining onion and chopped bell pepper and cook until soft, 2 to 3 minutes. Add the remaining garlic and cook for 1 minute, until fragrant.
Add the shrimp and cook for 3 minutes, until opaque and cooked through.
Once the rice is cooked, transfer it to the skillet with the shrimp and add the salsa lizano. Stir until combined and garnish with the cilantro.
Final step:
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clothing material: One 1/2 cup, calorie: 433 calorie, carbohydrate: 60.5 g, protein: 29.5 g, province: 7.5 g, Saturated fat: One g, cholesterol: 183.5 mg, salt: 1220.5 mg, fiber: 4.5 g, sugar: 6 g
