Puerto Rican shrimp stew, or asopao de camarones, is the ultimate comfort dish packed with bold Caribbean flavors. This one-pot meal combines juicy shrimp, aromatic sofrito, and a rich, homemade seafood stock that deepens every spoonful.
Perfect for a cozy family dinner or a special gathering, this dish captures the heart of Puerto Rican cuisine with every bite.
The Essence of Puerto Rican Cuisine
Puerto Rican food is a fusion of Spanish, African, and indigenous Taíno influences, creating dishes rich in flavor and tradition. Asopao de camarones embodies this cultural blend with its deep, savory broth and perfectly balanced spices.
Every ingredient in this dish tells a story of generations of Caribbean cooking, where seafood plays a central role.
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Why Asopao de Camarones Stands Out
- Hearty and comforting: This stew offers a thick, slightly creamy texture that makes it a perfect meal for any season.
- Rich in umami: The homemade shrimp stock provides a deep seafood flavor that enhances every bite.
- Authentically Puerto Rican: Sofrito, sazon, and jasmine rice come together to create a true taste of the island.
- Customizable: Easily adaptable for different dietary preferences by adjusting the protein or spice level.
How to Elevate the Flavors
Building Depth with the Base
- A well-prepared sofrito is the foundation of many Puerto Rican dishes, including this shrimp stew. Cooking the onions, peppers, and garlic until fragrant ensures a flavorful base.
- Sautéing the spices in oil before adding liquid allows them to bloom, enriching the overall taste of the stew.
Achieving the Perfect Texture
- Using jasmine rice or another long-grain rice keeps the consistency light and slightly creamy without becoming overly thick.
- Allowing the rice to simmer undisturbed helps it absorb the broth evenly, creating a perfect balance of liquid and starch.
Preserving the Shrimp’s Tenderness
- Adding the shrimp at the last stage of cooking prevents it from becoming rubbery.
- Using wild-caught Argentinian shrimp enhances the sweetness and texture of the seafood.
Serving Ideas for a Complete Puerto Rican Feast
Classic Accompaniments
- Tostones (fried plantains): The crispy texture contrasts beautifully with the smooth, flavorful broth.
- Crusty bread: Ideal for soaking up every last bit of the delicious stew.
- Avocado slices: A creamy, refreshing complement to the warm spices of the dish.
Beverage Pairings
- Coconut water (Agua de Coco): Light, refreshing, and naturally sweet.
- White wine (Sauvignon Blanc or Albariño): Crisp acidity balances the richness of the stew.
- Rum-based cocktails: A classic choice that pairs well with the Caribbean flavors.
Storing & Meal Prep Tips
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: The shrimp stock can be made ahead and frozen for future use.
- Reheating: Warm gently on the stove, adding a splash of water or broth to loosen the consistency.
- Meal prepping: Chop and store ingredients in advance to reduce cooking time.
Puerto Rican shrimp stew is more than just a meal—it’s a warm, inviting dish that brings people together.
Whether you’re new to Caribbean cooking or a longtime fan of Puerto Rican flavors, asopao de camarones is a must-try recipe that delivers comfort, tradition, and bold taste in every spoonful.
Recipe
Flavor-Packed Puerto Rican Shrimp Stew (Asopao de Camarones) Recipe
Equipment
- Dutch oven
- stock pot
Ingredients
For the Shrimp Stock:
- 8 cups purified water
- 1 cup bonito flakes
- 1 cup shrimp shells tails, and heads
For the Shrimp Stew:
- 1 lb wild Argentinian shrimp
- 1 large sweet onion diced
- 1 large vine-ripened tomato diced
- 1/2 pepper red, orange, or green, diced
- 3 tbsp avocado oil
- 4 cloves garlic grated or minced
- 1/4 cup sofrito
- 1/2 tbsp sazon
- 1/2 cup jasmine rice
- 2 bay leaves
- 1 tsp salt
For the Garnish:
- 1 wedge lime
- 1 tsp diced cilantro
- Sliced avocado optional
Instructions
Make the Shrimp Stock
- In a small stockpot, bring 8 cups of purified water to a boil.
- Add bonito flakes and shrimp shells (including tails and heads) to the boiling water.
- Reduce the heat and let the stock simmer gently for about 20 minutes to extract flavor.
- (Optional) Roast the shrimp shells in the pot before adding water for enhanced umami flavor.
- Strain the stock to remove solids and set aside.
Prepare the Stew Base
- Dice the tomato, onion, and bell pepper.
- Mince or grate the garlic and keep it ready.
- Heat a Dutch oven over low heat and add avocado oil.
- Add diced onion, tomato, and bell pepper. Sauté until the onions turn translucent and the tomato and pepper soften.
Cook the Shrimp
- Clean and rinse the shrimp thoroughly, then drain well.
- Once the onions are caramelized, increase the heat slightly and add the shrimp.
- Cook for about 1 minute per side, then remove and set aside to prevent overcooking.
Build the Stew Base
- Increase heat to low-medium.
- Stir in the sofrito, sazon, bay leaves, salt, and garlic.
- Cook for about 3-4 minutes, stirring continuously.
- Add jasmine rice and stir to coat evenly.
Simmer the Stew
- Strain the prepared shrimp stock and add the liquid to the Dutch oven.
- Stir gently and let the stew simmer until the rice is al dente, stirring occasionally.
Finish the Dish
- Once the rice is tender, return the cooked shrimp to the pot.
- Simmer for another 2 minutes until shrimp is fully cooked but tender.
Garnish and Serve
- Chop fresh cilantro.
- Slice a lime into wedges.
- Ladle the stew into bowls and garnish with chopped cilantro, a lime wedge, and sliced avocado (optional).
- Serve immediately and enjoy!
Nutrition
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.