Arroz con Camarones Tico with Garlic, Sweet Corn and Cilantro

By AislePrompt Editorial · Published 2026-10-11 · Updated 2026-10-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Coastal Costa Rican-style rice with juicy shrimp, sautéed in garlic and achiote, then simmered with sweet peppers, corn and Salsa Lizano, with a squeeze of lime to finish. This Costa Rican-inspired quick recipe, ready in about 35 minutes, pairs medium shrimp, peeled and deveined, long-grain white rice, seafood or chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Costa Rican cuisine 450 cal/serving

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Ingredients

1 lb medium shrimp, peeled and deveined
1 1/2 cups long-grain white rice
3 cups seafood or chicken broth
2 tsp achiote paste
4 garlic cloves, minced
1 white onion, diced
1 green bell pepper, diced
3/4 cup sweet corn kernels
1 celery stalk, diced
2 tbsp Salsa Lizano
1 tbsp butter
1 tbsp vegetable oil
1/3 cup fresh cilantro, chopped
1 lime, cut into wedges
1/2 tsp salt

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Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

Lodge Seasoned Cast Iron Skillet - PFAS-Free, Non-Toxic Cookware - Use with an Oven, Stove, Grill, or Campfire - Naturally Non-Stick & Oven Safe - 9 Inches
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Instructions

Step 1: Season the shrimp with salt. Heat the butter in a large skillet over medium-high heat and sear the shrimp for 1 minute per side with half the garlic. Move them to a plate.
Step 2: Add the oil to the same pan. Sauté the onion, bell pepper, celery and the rest of the garlic for 3 minutes.
Step 3: Stir in the rice and achiote paste and toast for 2 minutes.
Step 4: Pour in the broth and Lizano and bring to a boil. Cover, reduce the heat to low and cook for 16 minutes.
Step 5: Scatter the corn and shrimp over the rice, cover and cook for 3 more minutes, until the shrimp are cooked through.
Step 6: Fold in the cilantro and serve with lime wedges.