Arroz con Camarones~ Chile Limon Shrimp and Rice

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.

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.

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!

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. 

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

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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!

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