Arroz con Camarones (Yellow Rice with Shrimp)


This dish is very similar to a previous post I shared on arroz con pollo. Instead of chicken, I used shrimp! Shrimp is probably my husband Chuck’s favorite seafood, so this is a dish I’ve been meaning to try for years. Similar to my version of arroz con pollo, I did take a couple short cuts, but I think it was without necessarily compromising on taste.

Traditionally, this dish starts with shell-on shrimp which you boil to make a seafood broth. Unfortunately, I have two issues with this step:

  1. I hate peeling shrimp
  2. I hate deveining shrimp

Instead, I used frozen already peeled and deveined shrimp. For me, the convenience is definitely worth the extra cost. I also think the shrimp taste much better cooked without the skin because you’re able to directly season the shrimp vs seasoning on the shell. To add back more flavor, I substituted chicken broth for the shrimp broth. At some point, I would love to try this with a seafood based broth as I am curious if it will make a difference.

It’s been my experience that the heart and soul of any savory Puerto Rican dish is the sofrito. It’s the most incredibly garlic/cilantro/pepper concoction. Chuck makes huge batches (his Puerto Rican dad’s recipe) in our food processor which we then freeze and defrost as needed. I hope to share this recipe with you soon!

I hope you give this a try!


  • 1 pound peeled and deveined shrimp (approximately 20-25 medium size shrimp)
  • olive oil
  • 1/3c sofrito
  • 1/2c canned diced tomato with sauce
  • 4tsp of homemade sazon or 1 packet of store bought sazon*
  • 2c chicken or vegetable broth
  • 2c white long grain rice, rinsed
  • 1/4 bell pepper, chopped
  • 2c frozen mixed vegetables
  • fresh cilantro for garnish (optional, but highly recommended)


  1. Drizzle olive oil in a large skillet**on medium heat
  2. Add in sofrito and warm thru
  3. Add shrimp and cook approximately 1min on each side (the shrimp should just be turning pink, but not fully cooked)
  4. Remove shrimp and set aside
  5. To the skillet, add diced tomatoes and sazon
  6. Mix well
  7. Add rice and mix again
  8. Add broth
  9. Mix well
  10. Once most of the broth has been absorbed (approx 8-10min), add in bell pepper and mixed vegetables and mix well
  11. Turn heat on low and bring rice to a slow simmer
  12. Add back the shrimp, including any juices left on the plate (it’s flavor!!)
  13. Cover and cook until rice is tender (approx. 30min)
  14. Garnish with chopped cilantro (optional)


*Sazon is this fragrant mix of spices that add another incredible layer of flavor to this dish. We make our own mix based on this recipe from skinnytaste® but you can also purchase in the latin section of your local grocery store.

**Although we do have a large skillet, I prefer using my wok. For years living in Manhattan, I only had a sauce pan, a grill pan, and a wok. Out of habit, my wok is still my go-to whenever I need a large pan…or maybe it’s just the Asian in me.:-) Use what you have or whatever you prefer.