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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Mariscos~Seafood » Arroz con Camarones~ Chile Limon Shrimp and Rice

Arroz con Camarones~ Chile Limon Shrimp and Rice

February 9, 20144 Comments

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Several years back, I would have never seen myself preparing arroz con camarones(shrimp and rice). The only times I remember Mom preparing any shrimp was for those fancy glasses filled with spicy coctel de camarones, Mexican shrimp cocktail. Ok, so the glasses were not really that fancy, but they were made of glass and were only used for the shrimp cocktail, lol! And of course, during lent, the tortitas de papa con camaron seco(potato cakes with dried shrimp). That was the extent of shrimp dishes in our house.

shrimp and rice plate in shallow bowl

You Have come a long way!

Since those years, I have long gotten over my fear of cooking shrimp in a variety of ways. This arroz con camarones (shrimp and rice) recipe combines my love of rice with tender, steamed, savory chile limon shrimp.  This is one of my favorite “go to” meals when I want a little something special for dinner, without the guilt of a heavy meal.

shrimp and rice in the pot
https://animoto.com/play/0c0jahqU1HsSctPzt7bAZA

Gather your ingredients!

I cannot stress this enough. You don’t want to be mincing, slicing and dicing while you are frying and toasting rice that can burn from one second to the next!

adding the rice to the pot with oil

When you forget to add an ingredient and it turns out to be the best arroz con camarones you have ever prepared!

Originally I added diced uncooked potatoes with the other vegetables. I forgot to add them! I fried them on the side and then garnished my dish with them. Oh, my! It turned out so delicious that way!

The pictures above are a refreshed version of this exact recipe. The picture below is the original recipe the first time I prepared it. 

Arroz Con Camarones-Chile Limon Shrimp and Rice
Arroz Con Camarones-Chile Limon Shrimp and Rice

Change it up!

Here I am revisiting one of my older recipes. The dish pictured above did not include any bell pepper, carrots or potatoes. It did include a finely diced tomato instead.  I also used some chile limon powder on the shrimp before I served it. Delicious! Try a few variations to suit your taste.

Arroz Con Camarones(Chile Limon Shrimp and Rice)

This is an easy shrimp and rice dish that is tasty for any night of the week!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 4 Servings

Ingredients

Ingredients

  • 1 lb. medium- large shrimp cleaned and peeled, leaving tails on is optional
  • 1 tsp. lemon pepper
  • 1/3 tsp chipotle or chile de arbol powder Or use a mild chile powder like ancho
  • Salt and pepper to taste
  • Juice of 1 lime plus more for garnish
  • Olive or avocado oil
  • 1 cup long grain rice I enjoy using Jasmine rice in this recipe
  • 1 medium carrot diced
  • 1 small white potato diced
  • 1/3 cup diced red bell pepper
  • 3/4 cup diced white onion
  • 3 cloves garlic minced
  • 1-2 chipotle in adobo minced
  • 1/4 cup spicy tomato sauce, El Pato brand if available
  • 2 cups chicken broth
  • Cilantro or parsley for garnish
  • Hot sauce of your choice

Instructions

Directions

  • Season the shrimp with lemon pepper, chipotle powder, pinch of salt, pepper, lime juice and just enough olive oil to coat, set aside.
  • In a pan, add 2 tablespoons of olive oil and heat to medium heat. Add the rice and cook, stirring often, until rice starts to toast and becomes aromatic.
  • Add the carrots, potato, bell pepper and onion. Cook for 3 to 5 minutes. Add the garlic and chipotle, cook for another minute. Add tomato sauce. Stir to combine and cook for 1-2 minutes. Pour in the chicken broth. Gently stir. When it comes up to a simmer, taste for salt and pepper. Stir to combine. Cover, bring to a boil, reduce heat and cook for 10 to 12 minutes.
  • When ready nest the shrimp on top of simmering rice, spread out evenly. Cover and continue cooking, about 5-6 minutes, or until most of the liquid has evaporated. Remove from heat and let stand for 10-12 minutes. Fluff the rice with fork to mix vegetables evenly before serving. Garnish with lime wedges, chopped cilantro and hot sauce. 

Notes

Just wanted to point out that on the day I prepared this recipe, I used 8 super jumbo shrimp instead of the smaller ones. Since it was just for two of us, it was a nice treat! To really spice up your rice base, you can mix in 1/3 tsp each of cumin, smoked paprika and chile powder to the rice when you add the tomato sauce.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
Arroz Con Camarones-Chile Limon Shrimp and Rice
Arroz Con Camarones-Chile Limon Shrimp and Rice

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Filed Under: Mariscos~Seafood, Rice~Arroz, Shrimp Tagged With: Arroz Con Camarones, Camarones, Chile-Limon, Rice, Shrimp

Previous Post: « Tamales de Piña ~ Sweet Tamales
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Reader Interactions

Comments

  1. Denise Wogatzke

    April 30, 2018 at 9:14 am

    Made this last night and the flavors were EXCELLENT.

    Reply
    • Sonia

      April 30, 2018 at 4:00 pm

      Oh good!!! So happy to hear this Denise! Thank you for the feedback on the recipe. I really appreciate it.

      Reply
  2. Mayra

    September 29, 2021 at 1:28 am

    This was the first recipe I made for my then boyfriend in 2014, he fell in love with it. 7 years later I still prepare this recipe for him. I even prepare the shrimp on skewers so he can grill them. Thanks for your amazing recipe.

    Reply
    • Sonia

      September 29, 2021 at 2:54 pm

      That’s so wonderful Mayra! I so appreciate you taking the time to write to me!

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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