Shrimp golden rice
A colorful, flavorful dish of rice cooked in a shrimp and achiote broth, with fresh vegetables and juicy shrimp, finished with cilantro and a squeeze of lime.
📝 Ingredients (serves 2)
For the shrimp broth:
250 g fresh shrimp (heads and shells reserved)
3 cups water
1/4 white onion
1 garlic clove
1 sprig of cilantro
Salt to taste
For the rice:
1 cup long-grain white rice
2 tablespoons olive oil
1/2 small white onion, finely chopped
1/2 red bell pepper, finely chopped
1 small tomato, grated or blended
1 garlic clove, minced
1 tablespoon achiote paste or annatto-infused oil
1/2 teaspoon ground cumin
1/2 teaspoon paprika (optional)
1/2 cup green peas (fresh or frozen)
1/2 cup diced carrots (optional)
1/4 cup chopped cilantro
Salt and pepper to taste
Lime wedges, to serve
🍳 Instructions
1. Prepare the shrimp broth
In a pot, combine the shrimp heads and shells with 3 cups of water, 1/4 onion, 1 garlic clove, and a sprig of cilantro.
Bring to a boil and simmer for 10 minutes.
Strain the broth and reserve. Discard solids.
Set aside the cleaned shrimp for later.
2. Cook the refrito
In a large pot or deep pan, heat olive oil and achiote paste over medium heat.
Sauté the chopped onion, bell pepper, and garlic until soft and aromatic, about 5 minutes.
Add the grated tomato, cumin, and paprika (if using). Cook for another 5–7 minutes until the mixture thickens and becomes rich.
3. Cook the rice
Add the uncooked rice to the refrito and stir to coat the grains with the flavor base.
Pour in 2 cups of the reserved hot shrimp broth.
Season with salt and bring to a boil, then lower the heat, cover, and simmer gently for about 15 minutes, or until the rice is tender and the liquid is absorbed.
4. Finish the dish
When the rice is almost done, stir in the shrimp, green peas, and diced carrots if using.
Cover again and cook for 5–7 more minutes, until the shrimp are pink and cooked through.
Stir in the chopped cilantro right at the end for freshness.
5. Serve
Fluff the rice gently with a fork.
Serve hot with lime wedges on the side for squeezing over just before eating.
🌿 Kuisit Tip
To intensify the flavor even more, marinate the shrimp with a pinch of cumin, paprika, and olive oil before adding them to the rice. Be careful not to overcook them, shrimp only need a few minutes to stay juicy and tender.