Coastal Arroz con Camarones with Coconut and Achiote

Why You’ll Love This Recipe

• Fluffy, vibrant rice infused with homemade shrimp stock and annatto for true coastal flavor.
• Creamy coconut milk adds subtle richness without overpowering the seafood.
• Built-in veggies—bell pepper, peas, and cilantro—add color, texture, and freshness.
• Smart timing: shrimp are seared separately, so they stay juicy and perfectly cooked.

Grocery List

• Produce: 2 small onions, 1 red bell pepper, 1 head garlic, 1 bunch cilantro, 1 lime, 1 cup frozen peas
• Dairy: None
• Pantry: Long-grain white rice, unsweetened coconut milk, neutral oil, achiote (annatto) seeds, bay leaf, whole black peppercorns, fine sea salt, large shrimp (shell-on preferred)

Full Ingredients

Shrimp and Quick Stock

• 1 1/4 lb large shrimp, shell-on preferred (reserve shells)
• 4 cups cold water
• 1/2 small yellow onion, roughly chopped
• 2 garlic cloves, smashed
• 4 cilantro stems (reserve leaves for finishing)
• 1 bay leaf
• 5 whole black peppercorns
• Pinch of fine sea salt

Annatto Oil and Rice Base

• 2 tbsp neutral oil (such as canola or sunflower), plus 1 tsp for searing shrimp
• 2 tsp achiote (annatto) seeds
• 1 small yellow onion, small dice (about 1 cup)
• 1 red bell pepper, small dice (about 1 cup)
• 3 garlic cloves, minced
• 1 1/2 cups long-grain white rice, rinsed until water runs mostly clear and drained well
• 2 1/2 cups hot shrimp stock (from above)
• 1/2 cup unsweetened coconut milk, well shaken
• 1 1/4 tsp fine sea salt, divided (1 tsp for rice, 1/4 tsp for shrimp), plus more to taste
• 1/8 tsp freshly ground black pepper (for shrimp)

Finish and Garnish

• 1 cup frozen peas (no need to thaw)
• 1/2 cup loosely packed cilantro leaves and tender stems, chopped
• Lime wedges, for serving

Step-by-Step Instructions

Step 1: Prep the shrimp and make a quick stock

Peel and devein the shrimp, reserving all the shells. Place shells, 4 cups cold water, the rough-chopped onion, smashed garlic, cilantro stems, bay leaf, peppercorns, and a pinch of salt in a medium pot. Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook for 20 minutes. Strain into a heatproof measuring cup, pressing on solids. If you have more than 2 1/2 cups liquid, return to the pot and simmer to reduce to exactly 2 1/2 cups. Keep the stock hot.

Step 2: Infuse the annatto oil

In a medium heavy pot or Dutch oven (with a tight-fitting lid for later), heat 2 tbsp oil and the achiote seeds over medium heat. Stir and gently sizzle until the oil turns a deep orange-red, 2–3 minutes. Do not let the seeds darken or smoke. Strain out and discard the seeds, returning the annatto-tinted oil to the pot.

Step 3: Build the sofrito and toast the rice

Add the diced onion and bell pepper to the annatto oil with a small pinch of salt. Cook over medium heat until softened and glossy, 3–4 minutes. Stir in the minced garlic and cook 30 seconds. Add the rinsed, well-drained rice and cook, stirring, until each grain is coated and lightly toasted, 1–2 minutes; the rice should look shiny and slightly orange from the annatto.

Step 4: Cook the rice with shrimp stock and coconut milk

Pour in 2 1/2 cups hot shrimp stock, 1/2 cup coconut milk, and 1 tsp fine sea salt. Stir once to level the rice, bring to a brisk boil, then immediately reduce to low, cover tightly, and cook for 15 minutes without lifting the lid.

Step 5: Quick-sear the shrimp

While the rice cooks, pat the shrimp dry and season with 1/4 tsp salt and 1/8 tsp black pepper. Heat 1 tsp oil in a skillet over medium-high heat. Sear the shrimp in a single layer until just opaque and lightly browned in spots, 45–60 seconds per side. Transfer to a plate; they will finish gently in the rice.

Step 6: Fold in shrimp, peas, and cilantro, then steam

After the rice has cooked 15 minutes, remove the lid. Scatter the frozen peas and seared shrimp evenly over the surface, gently pressing them into the rice. Sprinkle half the chopped cilantro on top. Cover, turn off the heat, and let steam for 10 minutes to warm the peas and finish cooking the shrimp while the rice rests.

Step 7: Fluff, finish, and serve

Uncover and fluff the rice with a fork, folding in the remaining cilantro. Taste and adjust salt. Finish with a squeeze of lime. Serve hot, with extra lime wedges on the side. For a coastal flourish, drizzle a teaspoon of reserved coconut milk over the top just before serving.

Pro Tips

• Rinse the rice until the water runs mostly clear for the fluffiest texture.
• Keep the stock hot when adding to the pot—hot liquid helps the rice cook evenly.
• If the rice looks a touch wet after resting, uncover and cook over low heat for 1–2 minutes. If it seems dry, sprinkle in 2–3 tbsp hot stock, cover, and steam 3 more minutes.
• Do not overheat annatto seeds; if they turn brown, the oil will taste bitter—start over if this happens.
• Shell-on shrimp make the most flavorful stock. If you can only get peeled shrimp, add 1 tsp fish sauce to the stock for a boost.

Variations

• Achiote paste swap: Use 1 tbsp achiote paste instead of seeds. Dissolve the paste in 2 tbsp hot stock, sauté with the onions, then continue as written.
• Extra-coconutty: For a richer version, use 1 cup coconut milk and 2 cups shrimp stock (maintain a total of 3 cups liquid for 1 1/2 cups rice).
• Spicy coastal: Add 1 minced serrano or ají dulce with the onions and peppers for gentle heat and aroma.

Storage & Make-Ahead

Make the shrimp stock up to 3 days ahead (refrigerated) or 2 months (frozen). Leftover arroz con camarones keeps 3 days in the refrigerator. Reheat gently on the stovetop with a splash of stock or water and a teaspoon of coconut milk to restore moisture. For best texture, avoid freezing the finished rice; seafood and rice can become dry and uneven when thawed.

Nutrition (per serving)

Approximate values: 560 calories; 33 g protein; 15 g fat (9 g saturated); 76 g carbohydrates; 5 g fiber; 780 mg sodium. Values will vary based on brands and exact shrimp size.