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Mexican Arroz con Camarones (Rice and Shrimp) in a black bowl with a black fork and a red print napkin.

Mexican Shrimp and Rice

Tamara Andersen
A fiesta in bowl, Mexican Shrimp and Rice (aka arroz con camarones) combines Mexican flavors - cilantro, cumin, and garlic - with shrimp, rice, black beans, and veggies. Garnished with avocado, jalapeño, more cilantro, and lime wedges, it's quick, healthy, and flavorful... Ready in 30 minutes!
4.6 from 5 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Dishes
Cuisine Mexican
Servings 4 servings
Calories 442 kcal


  • 1 pound large shrimp thawed, peeled, and de-veined (see notes)
  • 1 bunch cilantro
  • 1 small onion cut in chunks
  • 2 cups seafood shrimp, or chicken broth/stock, +/-
  • 1 cup white rice (see notes)
  • 1 teaspoon garlic minced
  • 1 teaspoon ground cumin
  • 1 medium bell pepper I like red and orange!
  • 1 cup corn kernels I like fresh off the cob, but frozen is fine too!
  • 1 can black beans rinsed and drained
  • ½ teaspoon sea salt
  • salt and fresh ground pepper to taste
  • 1 medium avocado for garnish
  • lime wedges for garnish
  • additional cilantro for garnish
  • chopped scallions for garnish


Mis en Place (Prep)

  • Peel and de-vein the shrimp unless it's already done for you. 
  • Twist bunch of cilantro at the base of the leaves. Discard any large stems. Rinse well. Add to a blender. Add the onion chunks and ¼ cup broth/stock. Puree until smooth.
  • Pour into a measuring pitcher. Use a spatula to scrape down the sides.
  • Add broth/stock to the 2 cup mark (see notes). Set aside.
  • Chop the bell pepper, cut corn off the cob if using fresh, rinse and drain the black beans.
  • Measure out the rice. Have the olive oil, garlic, and cumin ready to go.

Mexican Arroz con Camarones

  • Add olive oil to a skillet or dutch oven over medium high heat. Add the rice, garlic, cumin, chopped bell pepper, and corn. Cook 1-2 minutes until fragrant.
  • Add the prepared cilantro/onion/broth liquid to the pan along with the black beans and the salt. Cover. Reduce heat to a low simmer.
  • After 10 minutes, add the shrimp. Stir. Replace cover. Cook another 10 minutes.
  • Check a grain of rice. If it's not tender give it another minute or two. You can add a tablespoon of broth if it's dry. The shrimp should not be transparent. Just leaving the cover on the pan (with no heat) may be enough to finish them if they're not quite cooked.
  • While the rice and shrimp cook, prepare any garnishes. 
  • Scoop into shallow bowls or plates, garnish, and enjoy!


Liquid - I use basmati rice with a 1:2 ratio with water. I do like to rinse it first. Regular long grain rice or even jasmine rice is fine too. Check your rice package for liquid requirement and cooking time. Make an adjustment if necessary. 
My shrimp (on photo day) were large (16-20 count), and needed the 10 minutes. If you're using smaller shrimp, you might want to add them 2-3 minutes later. Overcooked shrimp are so disappointing!


Calories: 442kcalCarbohydrates: 69gProtein: 37gFat: 8g
Keyword arroz con camarones, Mexican shrimp and rice, one pot meals, seafood recipes
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