Arroz con Coco y Camarones

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A creamy coconut rice dish with plump shrimp and a hint of citrus, inspired by Puerto Rican coastal flavors. This puerto rican-inspired seafood ready in about 45 minutes pairs short-grain rice, peeled and deveined shrimp, (13.5 oz) coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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.

★ 4.3 (8 ratings) Prep: 20 min Cook: 25 min Serves 4 Puerto Rican cuisine 580 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat olive oil in a large pot over medium heat. Add garlic and sauté for 1 minute until fragrant. Add onion and bell pepper, cook for 4 minutes until softened.
  2. Step 2: Stir in rice and cook for 2 minutes, coating grains with oil. Add coconut milk, broth, lime zest, and 1/2 cup lime juice. Bring to a gentle simmer.
  3. Step 3: Cover pot, reduce heat to low, and cook for 18 minutes until rice is tender and liquid is absorbed. Remove from heat and let rest covered for 5 minutes.
  4. Step 4: While rice cooks, heat a skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from pan.
  5. Step 5: Fluff rice with a fork, fold in shrimp, and adjust seasoning with salt and additional lime juice if needed. Serve immediately.

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Frequently asked questions

How long does Arroz con Coco y Camarones take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Arroz con Coco y Camarones?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep short-grain rice from drying out.

Can I substitute ingredients in Arroz con Coco y Camarones?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Arroz con Coco y Camarones for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Arroz con Coco y Camarones?

Puerto Rican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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