Costa Rican-inspired Shrimp and Rice (Arroz Con Camarones) is a comforting, flavorful one-pot meal that’s simple to prepare and full of bright, Latin flavors. This version is inspired by a lunch I enjoyed in Costa Rica — a dish I recreated at home with a few pantry staples and a touch of Salsa Lizano for authentic taste.
Shrimp and Rice (Arroz Con Camarones)
This arroz con camarones combines perfectly cooked long-grain rice with sautéed shrimp, bell pepper, onion and cilantro. I like to cook the rice in bone broth for extra depth and protein, though water or regular broth will also work. Salsa Lizano, a tangy and slightly sweet Costa Rican condiment, lends a classic finish — but if you don’t have it, a little extra salt and a squeeze of lime will help mimic its lift.
Why I Love This Shrimp and Rice Recipe
Rice cooked well becomes the base for so many great dishes, and this Costa Rican-style shrimp and rice is a perfect example. It’s bright, comforting and easy to scale for family meals. The key flavor note is the Salsa Lizano—if you’ve tasted it, you know how it lifts simple ingredients. If you can’t find it, a little extra seasoning and acid will balance the dish nicely.
- High in protein: This recipe provides about 29.5 grams of protein per serving.
- Dietary notes: The dish is naturally gluten-free and dairy-free. Use a preferred broth to keep it high-protein or vegetarian if needed.
What You’ll Need
Gather fresh shrimp, long-grain rice and basic aromatics. Exact measurements are listed in the ingredient section below.
- Extra virgin olive oil
- Onion
- Garlic
- Uncooked long grain rice (extra long grain preferred)
- Chicken bone broth (or your preferred broth)
- Sazón seasoning with achiote
- Bell pepper
- Cilantro
- Shrimp, peeled and deveined
- Salsa Lizano (or substitute with a splash of Worcestershire and a squeeze of lime)
How to Make Costa Rican Shrimp and Rice
Below are clear steps to prepare this traditional-inspired dish. Read through before you start, then follow the ingredient list and instructions.
Ingredients (Serves 4)
- 4 teaspoons extra virgin olive oil, divided
- 1 small onion, chopped and divided
- 4 garlic cloves, minced and divided
- 1 1/4 cups uncooked long grain rice
- 2 1/2 cups chicken bone broth (or other broth)
- 1 teaspoon Sazón seasoning with achiote
- 1 medium bell pepper, finely diced
- 1/4 cup chopped cilantro, divided plus more for garnish
- 1 1/4 pounds shrimp, peeled and deveined
- 1 tablespoon Salsa Lizano (or substitute to taste)
Instructions
- In a medium heavy pot with a tight-fitting lid, heat 2 teaspoons of olive oil over medium heat. Sauté half the chopped onion, half the cilantro and half the garlic for about 2 minutes, until softened.
- Add the rice, bone broth and Sazón seasoning. Stir to combine, then bring to a boil over high heat. Stir once at this stage only.
- As the liquid comes up to the rice and begins to skim the top, reduce the heat to very low and cover. Cook undisturbed for 15 minutes so steam finishes cooking the rice—do not lift the lid.
- After 15 minutes, turn off the heat and let the pot sit, covered, for at least 5 more minutes. This resting step finishes the rice and prevents burning. Fluff with a fork once ready.
- While the rice cooks, heat the remaining 2 teaspoons of oil in a large deep skillet over medium heat. Add the remaining onion and the diced bell pepper; cook 2 to 3 minutes until softened. Add the remaining garlic and cook 1 minute more until fragrant.
- Add the shrimp and cook about 3 minutes, until they turn opaque and are cooked through.
- Transfer the cooked rice to the skillet with the shrimp. Stir in the Salsa Lizano and the reserved chopped cilantro. Mix gently until everything is evenly combined, then garnish with additional cilantro and serve warm.
Serving Suggestions
This dish pairs nicely with a simple green salad of lettuce, cucumber and tomato, or with steamed vegetables on the side. A wedge of lime brightens the flavors at the table.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if the rice seems dry.
Nutrition Highlights
Per serving (approximate): 433 calories, 29.5 g protein, 60.5 g carbohydrates, 7.5 g fat, 4.5 g fiber. Sodium will vary depending on the broth and any added condiments—adjust to taste if you need a lower-sodium version.
Tips
- Use extra-long grain rice for the best texture; rinse it briefly if desired to remove surface starch.
- Bone broth adds protein and a richer flavor, but regular chicken broth or vegetable broth work fine.
- If Salsa Lizano isn’t available, a small splash of Worcestershire and a squeeze of lime can provide a similar tangy finish.