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Arroz con Camarones

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Arroz con Camarones (Mexican Rice with Shrimp) is a one pot wonder. This delicious combination of flavors is ready in no time and simply perfect for busy weeknights.
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Arroz con Camarones (Mexican Shrimp and Rice) served next to beans and a jalapeno.

Arroz con Camarones (Mexican Rice with Shrimp) is so super tasty!

My mom was a busy woman always on the run. One day, she added shrimp to her rice and a new family favorite was born.

I’ve seen other versions of this dish, but this is my mom’s version.

It comes together FAST and packed with FLAVOR!

Ingredients


The ingredients needed to make Arroz con Camarones laid out a wooden surface.

These are all the ingredients that you’ll need.

Here, we’re using large shrimp. You can also use medium-size shrimp.

Pro Tip:

Don’t spend hours and hours cleaning and deveining shrimp. Splurge a little and buy shrimp that has already been deveined.

Homemade chicken broth is also in the picture above. Don’t have any? Substitute it by using water + chicken bouillon.

More Mexican Shrimp Recipes:


Camarones a la Diabla
Camarones con Calabacitas
Camarones Enchipotlados
Camarones Rancheros

A collage showing rice, carrots, and onion cooking in a pot.

  • Heat the oil and add the rice.
  • Stir constantly to toast the rice. About 2-3 minutes.
  • Add the carrots and onions.
  • Stir until the rice is golden.

Altogether, toasting the rice and veggies should take about 4-5 minutes.

We’re using regular long grain rice. I don’t recommend brown rice or any other type of rice for this dish.

Be very careful NOT to burn the rice, or you will need to start over.

It’s very similar to Arroz Blanco which is also made by toasting the rice.

A collage showing how to cook the rice using all the ingredients.

  • Add the tomato sauce, chicken broth, garlic, salt, and cumin.
  • Stir. Don’t stir again, or the rice will turn out mushy.

Canned Tomato Sauce is thicker than homemade tomato sauce. If using homemade tomato sauce, only use 1 1/2 cups of broth.

At this point, you can also add other veggies such as green beans, peas, even potatoes.

A knife slicing through a jalapeno over a stock pot.

  • Make a slice in a jalapeno.
  • Add to the pot.
  • Cover and cook.

This will cook for 8 minutes.

The jalapeno is completely optional. It will not make the rice spicy, but it will give tons of flavor.

Or, try adding a serrano pepper instead of a jalapeno.

Raw shrimp in a stock pot with rice and jalapeno.

  • Add the shrimp and remaining chicken broth.
  • Cover and cook.

When you add the shrimp, there should still be liquid in the pot. The rice will ALMOST be done cooking.

For here, it will only take a few minutes for the shrimp to cook.

Leave the lid on and turn the heat OFF. Let sit for 2 minutes.

This step is to make sure the liquid has been absorbed by the rice and not to overcook the shrimp.

Arroz con Camarones (Mexican Shrimp and Rice) served next to beans and a jalapeno.

Arroz con Camarones is meant to be an EASY one pot meal, but you can also serve it with frijoles de la olla or ensalada de nopales.

It’s delicious and perfect for busy weeknights.

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Did you make this recipe? Please rate the recipe below!
Arroz con Camarones (Mexican Shrimp and Rice) served next to beans and a jalapeno.

Arroz con Camarones

Arroz con Camarones (Mexican Rice with Shrimp) is a one pot wonder. This delicious combination of flavors is ready in no time and simply perfect for busy weeknights.
5 from 10 votes
Print Pin Rate
Course: Dinner
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 17 minutes
2 minutes
Total Time: 24 minutes
Servings: 4 people
Calories: 361kcal
Author: Maggie Unzueta

Ingredients

Instructions

  • Heat the oil in a stock pot.
  • Add the rice.
  • Stir constantly for 3 minutes.
  • Add the carrot and onion.
  • Cook for 2 minutes.
  • Add the garlic, cumin, salt, tomato sauce, and 1 1/2 cup of chicken broth.
  • Stir to combine.
  • Don't stir again, or the rice will be mushy.
  • Slice through a jalapeno and add to the pot. (Optional)
  • Cover and cook on medium-low heat for 8 minutes
  • Add the remaining broth and shrimp.
  • Cook for 2 minutes, or until the liquid is completely gone.
  • Leave the lid on and turn heat off.
  • After 2 minutes, serve and enjoy!

Notes

Stir constantly when toasting the rice, or it will burn and you'll need to start over again. 
If you don't have chicken broth, you can substitute with water and chicken bouillon. 
 

Nutrition

Calories: 361kcal | Carbohydrates: 40g | Protein: 27g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1907mg | Potassium: 309mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2589IU | Vitamin C: 19mg | Calcium: 193mg | Iron: 3mg
Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

About Maggie Unzueta

Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

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Comments

  8. Jere Cassidy

    5 stars
    Yum. I am so making this dish, and I love the step-by-step photos you added. Glad your mom came up with this recipe.

    Reply

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