Go Back
–+ servings
Puerto Rican Shrimp Stew

Savor Cozy Puerto Rican Shrimp Stew for a Tropical Escape

This Puerto Rican Shrimp Stew is a comforting dish with succulent shrimp, vibrant rice, and aromatic spices that brings a taste of the tropics to your table.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Puerto Rican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp Stock
  • 8 cups Purified Water Adjust according to your desired stew consistency
  • 1 cup Bonito Flakes Extra shrimp shells can work as a substitute
  • 1 cup Shrimp Shells (tails and heads) Can replace with more bonito flakes
For the Main Dish
  • 1 lb Wild Argentinian Shrimp Fresh or frozen works; wild offers best flavor
  • 1 large Sweet Onion Yellow or white onions can be used alternatively
  • 1 large Vine Ripened Tomato Fresh is best; canned tomatoes can be substituted
  • 1/2 whole Bell Pepper Red, orange, or green can be used
  • 3 tbsp Avocado Oil Olive oil can be used as a substitute
  • 4 cloves Garlic Both fresh and minced garlic are acceptable
  • 2 pieces Bay Leaves Remove them before serving
  • 1/4 cup Sofrito Homemade or store-bought is fine
  • 1/2 tbsp Sazon Can substitute with a blend of cumin and paprika
  • 1/2 cup Jasmine Rice Can swap with basmati or another long-grain rice
  • 1/2 tsp Salt Taste and adjust to your preference
  • 1 wedge Lime Adds brightness when serving
  • 1 tsp Diced Cilantro Parsley can step in if cilantro isn’t preferred

Equipment

  • large pot
  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Bring 8 cups of purified water to a rolling boil in a large pot. Add bonito flakes and shrimp shells. Simmer for about 15 minutes, then strain the stock and set aside.
  2. In a Dutch oven over low heat, warm 3 tablespoons of avocado oil. Add diced onion, tomato, and chopped bell pepper. Sauté for about 5-7 minutes until soft and aromatic.
  3. Add the pound of wild Argentinian shrimp, cooking for about 1 minute per side until pink and opaque. Remove and set aside.
  4. Stir in minced garlic, sofrito, sazón, and bay leaves into the vegetables. Cook for 3-4 minutes over medium heat.
  5. Incorporate 1/2 cup of jasmine rice while mixing until coated with seasoning. Sauté for an additional 2 minutes.
  6. Strain the shrimp stock back into the pot, stir gently, and bring to a lively simmer.
  7. Allow the stew to simmer for approximately 15-20 minutes, stirring occasionally, until rice is al dente.
  8. Gently fold the cooked shrimp back into the pot, letting it simmer for an additional 2 minutes.
  9. Serve hot in bowls, topped with diced cilantro and a wedge of lime.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 30gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 1500IUVitamin C: 15mgCalcium: 80mgIron: 3mg

Notes

Choose wild-caught shrimp for better flavor and always simmer the stock gently to preserve delicate flavors.

Tried this recipe?

Let us know how it was!