There are certain meals that instantly make the whole kitchen feel warm and alive, and this Flavor-Packed Puerto Rican Shrimp Stew, also known as Asopao de Camarones, does exactly that. The first time I made it, I was craving something comforting but not heavy. I wanted bold flavor, tender shrimp, and something that felt like it had a story behind it.
This shrimp stew delivers all of that. It is rich, tomato based, slightly smoky, and full of herbs. The rice thickens the broth into something between a soup and a stew, which is exactly what makes asopao so special. If you love one pot meals that taste like they simmered all day but really did not, you are going to adore this one.
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Puerto Rican Shrimp Stew (Asopao de Camarones)
Asopao de Camarones is a traditional Puerto Rican rice stew that sits somewhere between soup and paella. It is hearty, aromatic, and packed with shrimp, vegetables, and seasoned broth.
Why You Will Love This Recipe
- One pot comfort meal
- Bold Caribbean flavor
- Ready in about 40 minutes
- Perfect for cooler evenings
- Great for leftovers
Ingredients
Shrimp
- 1 pound large shrimp, peeled and deveined
- ½ teaspoon salt
- ¼ teaspoon black pepper
Base And Vegetables
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- ½ cup crushed tomatoes
- 1 tablespoon tomato paste
Seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- 1 bay leaf
Rice And Broth
- ¾ cup long grain rice
- 4 cups chicken broth
- ¼ cup fresh cilantro, chopped
Optional Additions
- ¼ cup green olives
- ¼ teaspoon red pepper flakes
Instructions
Step 1: Season The Shrimp
Pat the shrimp dry and season with salt and pepper. Set aside while you prepare the base.
Step 2: Build The Flavor Base
Heat olive oil in a large pot over medium heat. Add the onion and bell pepper. Cook for 4 to 5 minutes until softened. Stir in garlic and cook for 30 seconds.
Add crushed tomatoes and tomato paste. Stir well and cook for 2 minutes to deepen the flavor.
Step 3: Add Spices And Rice
Stir in smoked paprika, oregano, cumin, and bay leaf. Add the rice and stir to coat it in the seasoned base.
Step 4: Simmer
Pour in the chicken broth. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 to 18 minutes, stirring occasionally, until the rice is tender and the broth thickens slightly.
Step 5: Add The Shrimp
Stir in the shrimp and cook for 3 to 4 minutes until pink and cooked through.
Notes And Variations
- Add diced potatoes for a heartier stew
- Use seafood stock instead of chicken broth for deeper flavor
- Stir in a splash of lime juice before serving
- Do not overcook the shrimp or they will turn rubbery
- The stew thickens as it sits, add broth when reheating
FAQs
Asopao is a Puerto Rican rice stew that is thicker than soup but looser than traditional rice dishes. It is comfort food with bold seasoning.
Yes, just thaw completely and pat dry before adding to the stew.
It is mildly seasoned. Add red pepper flakes if you prefer more heat.
📖 Recipe
Flavor-Packed Puerto Rican Shrimp Stew (Asopao de Camarones) Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 2 servings 1x
- Category: Dinner, Lunch
- Method: Stovetop
- Cuisine: Puerto Rican
Description
Asopao de Camarones is a comforting Puerto Rican shrimp stew that blends seafood, aromatic seasonings, and rice into a rich, savory dish.
Ingredients
- 8 cups purified water
- 1 cup bonito flakes
- 1 cup shrimp shells, tails, and heads
- 1 lb wild Argentinian shrimp
- 1 large sweet onion, diced
- 1 large vine-ripened tomato, diced
- ½ bell pepper (red, orange, or green), diced
- 3 tbsp avocado oil
- 4 cloves garlic, grated or minced
- ¼ cup sofrito
- ½ tbsp sazon
- ½ cup jasmine rice
- 2 bay leaves
- 1 tsp salt
- 1 wedge lime
- 1 tsp diced cilantro
- Sliced avocado (optional)
Instructions
- In a small stockpot, bring 8 cups of purified water to a boil.
- Add bonito flakes and shrimp shells (tails and heads) to the boiling water. Simmer for 20 minutes to extract flavor. Optional: Roast shells in the pot before adding water for added umami. Strain and set aside.
- Dice the tomato, onion, and bell pepper. Mince or grate the garlic.
- Heat a Dutch oven over low heat, add avocado oil, and sauté onion, tomato, and bell pepper until softened.
- Clean and rinse the shrimp. Once onions are caramelized, increase heat slightly and cook shrimp for 1 minute per side. Remove and set aside.
- Add sofrito, sazon, bay leaves, salt, and garlic. Cook for 3-4 minutes, stirring.
- Add jasmine rice and stir to coat.
- Strain shrimp stock into the Dutch oven. Simmer until rice is al dente, stirring occasionally.
- Return cooked shrimp to the pot. Simmer for another 2 minutes until shrimp is tender.
- Garnish with chopped cilantro, a lime wedge, and optional sliced avocado. Serve immediately.
Notes
For a deeper flavor, roast the shrimp shells before boiling. This dish can be made in advance and reheated gently on the stove. Serve with crusty bread or tostones.
Recipes You May Like
- Shrimp and Creamed Corn
- Shrimp and Asparagus Stir-Fry with Mushrooms
- Beef and Broccoli with Homemade Sauce
Final Thoughts
This Flavor-Packed Puerto Rican Shrimp Stew is the kind of meal that feels like it has been passed down through generations. It is cozy, flavorful, and deeply satisfying without being complicated. I love how the rice thickens the broth and how the shrimp stay tender in every bite.
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