Brazilian recipe
Easy Creamy Brazilian Shrimp Rice (Arroz com Camarão)
A fuss-free, flavour-packed Brazilian shrimp rice recipe made with creamy coconut milk and vibrant aromatics, perfect for a quick weeknight dinner.
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Ingredients
3 cups shrimp stock
2 tomatoes, peeled, seeded and diced
1 pimenta de cheiro (small mild chilli), finely chopped
1 cup coconut milk
1 tablespoon all-purpose flour
1 bell pepper, finely diced
3 tablespoons garlic sauce
1 onion, finely diced
1 teaspoon red palm oil (azeite de dendê)
Fresh coriander, chopped to taste
2 cups long-grain white rice, rinsed and dried
800g cleaned shrimp, seasoned with salt, black pepper and garlic sauce
Annatto powder (colorau) to taste
2 tablespoons vegetable oil
2 tomatoes, peeled, seeded and diced
1 pimenta de cheiro (small mild chilli), finely chopped
1 cup coconut milk
1 tablespoon all-purpose flour
1 bell pepper, finely diced
3 tablespoons garlic sauce
1 onion, finely diced
1 teaspoon red palm oil (azeite de dendê)
Fresh coriander, chopped to taste
2 cups long-grain white rice, rinsed and dried
800g cleaned shrimp, seasoned with salt, black pepper and garlic sauce
Annatto powder (colorau) to taste
2 tablespoons vegetable oil
Where to find ingredients
Shrimp stock and cleaned shrimp can be found at any local fishmonger or seafood counter in supermarkets. For the pimenta de cheiro, a sweet Brazilian chilli, look in the produce section of Latin or international grocery stores; if unavailable, a mild Scotch bonnet or small sweet pepper makes a suitable substitute. Coconut milk is widely available in the international or baking aisles of major supermarkets. The red palm oil (azeite de dendê) and annatto powder (colorau) are unique to Brazilian cuisine and are best sourced from Brazilian or specialty Latin markets; they provide the signature colour and flavour essential to the dish, so try to use them if you can.
Preparation method
- Start by preparing the base for the rice
- Heat one tablespoon of oil in a large pan over medium heat
- Add the onion and garlic sauce, sautéing until they are soft and translucent
- Mix in the diced bell pepper, tomato, and pimenta de cheiro, cooking until the vegetables soften slightly
- Stir in the rinsed, dried rice and toast it for a minute until the grains look glossy
- Pour in the coconut milk, shrimp stock, and a pinch of annatto powder
- Stir everything well and let it simmer until the rice is perfectly cooked and creamy
- Prepare the shrimp mixture while the rice is cooking
- Ensure the cleaned shrimp are well-seasoned with salt, black pepper, and garlic sauce
- Set the shrimp aside
- Begin cooking the shrimp sauce
- In a separate frying pan, heat the remaining tablespoon of oil
- Sauté the onion, tomato, bell pepper, and pimenta de cheiro until they are tender
- Stir in the coconut milk and shrimp stock, then whisk in the flour that has been dissolved in a splash of water
- Bring the sauce to a gentle simmer until it thickens slightly
- Add the seasoned shrimp and cook until they are firm and opaque with a nice pink hue
- Taste and adjust the salt if needed
- Finalise the dish for serving
- Gently fold the cooked shrimp into the prepared rice
- Add the fresh coriander and the red palm oil for that authentic aroma and colour
- Mix everything together carefully to combine
- Serve hot, garnished with extra fresh coriander if you like
Observations
This shrimp rice is a staple in Brazilian kitchens, beautifully blending the sweetness of fresh seafood with the rich, tropical notes of coconut milk. It is the perfect comfort food for those looking for a restaurant-quality meal that is surprisingly easy to pull together at home. The process involves gently sautéing the vegetables for a deep base, cooking the rice in a fragrant shrimp broth with coconut milk, and folding in tender, seasoned shrimp for a creamy, golden finish.
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