Golden Shrimp 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.