Entree: Costa Rica – Northern Culinary Region – Arroz con Camarones (Coconut-flavored rice cooked with shrimp, vegetables, and fresh herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 5 min

Total 40 min

Ingredients

- 3 tbsp (45 ml) vegetable oil
- 1 lb (454 g) medium shrimp, peeled and deveined
- 2 cups (370 g) long-grain white rice, rinsed
- 1 can 14 oz (400 ml) coconut milk
- 2 cups (480 ml) low-sodium chicken or seafood stock
- 1 medium yellow onion, finely chopped
- 1 red bell pepper, seeded and diced
- 2 cloves garlic, minced
- 1 medium tomato, seeded and diced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) annatto powder or 1 tbsp (15 ml) achiote oil (optional for color)
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/4 cup (15 g) fresh cilantro, chopped, plus extra for garnish
- 1 lime, cut into wedges for serving

Instructions

1. Heat 2 tbsp (30 ml) vegetable oil in a large heavy-bottomed skillet or Dutch oven over medium heat. Add onion and red bell pepper and sauté until softened, about 4–5 minutes.
2. Add garlic, tomato, cumin, and annatto powder (if using). Cook, stirring, until fragrant and tomatoes begin to break down, about 2 minutes.
3. Stir in the rice and cook for 2–3 minutes, coating the grains in the oil and aromatics so they become slightly toasted.
4. Pour in the coconut milk and chicken or seafood stock, season with salt and pepper, and bring to a gentle boil. Reduce heat to low, cover, and simmer for 12 minutes.
5. Meanwhile, pat the shrimp dry and toss with a pinch of salt and pepper. In a small skillet, heat the remaining 1 tbsp (15 ml) oil over medium-high heat and quickly sauté shrimp until just pink, about 1–2 minutes per side. Remove and set aside.
6. After the rice has simmered 12 minutes, gently stir in the cooked shrimp and chopped cilantro. Recover and cook another 4–6 minutes, until rice is tender and liquid is absorbed.
7. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork, adjust seasoning, and garnish with extra cilantro and lime wedges before serving.
8. Serve hot, pairing with a simple green salad or fried plantains if desired.