Puerto Rican Shrimp Stew (Asopao de Camarones)
This asopao de camarones recipe is inspired by my cousin’s traditional asopao, which is truly one of the most incredible dishes I’ve ever had. She’s Puerto Rican and makes the best arroz con gandules, pasteles, pernil, and so many other amazing dishes—both savory and sweet.
Some of my favorite memories are from weekends spent with her, soaking in all the incredible flavors of her kitchen. I’d watch her make sofrito like it was second nature—no measuring spoons, just instinct and love for her cooking.
Table of Contents
What is Asopao?
Asopao comes from the word asopado, which means stew—not a thin, brothy soup. It’s simmered slowly and gently to really bring out its rich, core flavors.
There’s actually a whole family of asopao stews, made with chicken, beef, fish, and more, each one comforting and packed with flavor.
Ingredients and Variations
This version is a little different. It’s a small batch, perfect for two, with a lighter and soupier texture thanks to jasmine long-grain rice instead of the starchier, traditional consistency.
It’s my own little spin on her classic, but it still captures that same cozy, flavorful magic.
Stock
- Water – purified water.
- Bonito flakes (dried shaved skipjack tuna), shrimp tails, or fish bones for an easy and delicious stock.
Stew
- 1lb Wild raw Argentinian shrimp.
- Whole Onion – finely dice the onions. Use either sweet or red onions.
- Red or Orange Pepper – wash and rinse, cut in half, save one half, and wrap and save in the fridge.
- Vine Ripened Tomato – preferably organic vine tomatoes, clean and rinse in a vinegar and baking soda solution.
- Avocado Oil – or olive oil, however, avocado oil is preferred when cooking because of its capacity to remain stable in high heat.
- Sofrito – this sofrito recipe is made with culantro (similar to cilantro, but it's a long leaf with serrated
- Garlic cloves – minced or grated for a smoother consistency.
- Sazon – I love Loisa's sazon because they use incredible ingredients, both organic and clean.
- Fresh Bay Leaves – or dried if it's easier to find in your local supermarket.
- Salt.
- Rice – I used jasmine rice for a less starchy shrimp stew. You can swap the jasmine rice for short-grain rice.
- Lime.
- Cilantro – garnish, and add to the shrimp stew once it's plated.
Tips For The Best Shrimp Stock
- Bonito flakes and shrimp shells add an amazing depth of flavor to the broth. Can’t find one of them? No worries—just use a little extra of the other, and it’ll still turn out delicious.
- To really bring out all those flavors, let the broth simmer gently on low heat. This gives the shells and bonito plenty of time to work their magic.
- And when it comes to shrimp, wild-caught has so much more flavor than farm-raised. I’m a big fan of Trader Joe’s wild Argentinean shrimp—it’s clean, great quality, and affordable, too!
Easy Instructions For The Best Asopao De Camarones
Step One
The shrimp stock is the foundation of this shrimp and rice stew, bringing all the flavors together.
Start by filling a medium stock pot with water and bringing it to a boil. Add the shrimp tails or bonito flakes, then reduce the heat and let it simmer gently.
Ingredient Tip
Bonito flakes add a subtle smokiness and umami depth to the stock.
If you prefer a more pronounced smoky flavor, feel free to add a little extra—or scale back if you want it more mellow
Step Two
Dice the tomato, onion, and pepper. Grate or finely mince the garlic and set it aside. Heat a stock pot over low heat and add avocado oil. Gently sauté the diced tomatoes, onions, and peppers, letting them cook slowly to caramelize.
Keep the heat low and take your time—cook until the onions are slightly translucent and the tomatoes and peppers are soft and tender.
Step Three
While the onion mixture is sautéing, clean the shrimp, rinse them thoroughly, and let them drain well.
Once the onions are caramelized, add the shrimp to the pot and cook for about a minute on each side. Remove the shrimp to prevent overcooking and set them aside.
Step Four
Increase the heat to low-medium and gently stir the onion mixture with a silicone spatula. Add the grated or minced garlic, sofrito, sazon, bay leaves, and a pinch of salt.
Let everything cook for 3–4 minutes, stirring occasionally.
Add the rice and mix well, making sure it’s fully coated in the sofrito and sazon mixture.
Step Five
Strain the shrimp stock or bonito flake stock, then carefully add the liquid to the pot with the sofrito and rice mixture.
Stir gently to combine and continue cooking until the rice is al dente, allowing the flavors to meld together beautifully.
Step Six
Once the rice is cooked, return the shrimp to the pot and let it simmer for another two minutes, just until the shrimp are perfectly tender.
Step Seven
Wash and dry the cilantro, then chop it and set it aside. Serve the asopao de camarones with tostones, a slice of Mexican avocado, a pinch of salt, a squeeze of lime juice, and a sprinkle of fresh cilantro.
What To Serve With Asopao de Camarones
- Air Fryer Tostones
- Platano chips
- Arañitas de platano
- Freshly sliced avocado
You can also serve the asopao as a side dish instead of the main course. Pair it with tostones, grilled fish, and vegetables for a well-rounded meal.
Not a fan of rice? No problem—you can skip the rice altogether and turn this into a flavorful shrimp soup. Add vegetables like broccoli and cauliflower for a hearty, satisfying alternative.
What Is Sofrito?
Sofrito is the foundation of so many incredible dishes. onion, garlic, culantro (cilantro's cousin), sweet peppers (ajicitos), and green bell pepper are pureed in the food processor in large batches.
The slow caramelization of the onions, culantro, and peppers builds a deep, rich flavor that serves as the base for many classic Puerto Rican dishes. For the perfect foundation, follow this Sofrito recipe.
FAQs
What's the best way to store shrimp stew?
Generally, seafood can be stored safely in the refrigerator for 3-4 days. In this recipe, the most delicate recipe is the shrimp. Therefore, the easiest way to store the asopao is in a glass container, preferably one that can be sealed. Store it in the fridge for up to 3-4 days.
How can I reheat the asopao de camarones?
Reheat it by transferring the desired portion to a pot and setting it to low-medium heat. Once it starts to boil, remove it from the pan and serve with a fresh slice of avocado and a pinch of lime juice, and enjoy!
You’ll Also Like
If you enjoyed this Puerto Rican Shrimp Stew, here are a few more recipes to try:
- Puerto Rican Style Stewed Black Beans (Habichuelas Negras) – Slow-cooked black beans seasoned to perfection, perfect with rice.
- Rabo Encendido (Cuban Oxtail Stew) – Tender oxtail simmered in a bold tomato-based sauce.
- Colombian Chicken Stew (Sudado de Pollo) – Chicken, potatoes, and vegetables simmered together for a flavorful, hearty dish.
- Creamy Chicken Enchilada Soup to Save Dinner Tonight – A quick and creamy soup with the classic enchilada flavors you love.
- Creamy Elote Chowder: Mexican Street Corn Soup – A rich, velvety chowder inspired by the flavors of Mexican street corn.
- How To Make Homemade Beef Birria With Consomé For Four – Juicy, tender beef slow-cooked in a spiced broth—perfect for tacos or dipping.
- The Best Poblano Chicken Tortilla Soup From Scratch – A smoky and creamy soup with roasted poblano peppers, tender chicken, and crispy tortilla strips.
If you try this Puerto Rican Shrimp Stew, I’d love to hear how it turned out!
Leave a comment or recipe rating, and if you snap a photo, tag me on Instagram. Seeing your creations always makes my day!
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Puerto Rican Shrimp Stew
Ingredients
Equipment
Method
- The shrimp stock is the foundation for a rich and flavorful shrimp and rice stew. Fill a small stock pot with water and bring it to a boil. Add the bonito flakes or shrimp shells, reduce the heat, and let it simmer gently.
- For extra depth, roast the shrimp shells in the stock pot before adding the water to extract even more flavor.
- Dice (1) tomato, (1) onion, and (1/2) pepper. Grate or finely mince (4 cloves) of garlic and set it aside. Heat a Dutch oven over low heat and add (3 tbsp) avocado oil. Slowly sauté the diced tomato, onion, and pepper, cooking on low heat until the onions are translucent and the tomato and pepper are tender.
- While the onion mixture is sautéing, clean and rinse the shrimp, then let them drain well. Once the onions are caramelized, add the shrimp to the Dutch oven and cook for one minute on each side. Remove the shrimp and set aside to prevent overcooking.
- Increase the heat to low-medium. Stir with a silicone spatula and add (1/4 cup) sofrito, (1/2 tbsp) sazon, (2) bay leaves, (1 tsp) salt, and the minced garlic. Cook for 3–4 minutes. Add (1/2 cup) rice and stir well until the rice is fully coated in the sofrito mixture.
- Strain the shrimp stock or bonito stock, then add the liquid to the Dutch oven with the rice mixture. Stir gently and continue cooking until the rice is al dente.
- Once the rice is cooked, return the shrimp to the Dutch oven and simmer for another two minutes until fully cooked.
- Wash and chop fresh cilantro, and slice lime or lemon wedges.
- Serve the asopao de camarones in bowls. Garnish with chopped cilantro, a lime wedge (optional), and sliced avocado. Enjoy!
Nutrition
Notes
Tips For The Best Shrimp Stock
- Bonito flakes and shrimp shells add an amazing depth of flavor to the broth. Can’t find one of them? No worries—just use a little extra of the other, and it’ll still turn out delicious.
- To really bring out all those flavors, let the broth simmer gently on low heat. This gives the shells and bonito plenty of time to work their magic.
- And when it comes to shrimp, wild-caught has so much more flavor than farm-raised. I’m a big fan of Trader Joe’s wild Argentinean shrimp—it’s clean, great quality, and affordable, too!
Great recipe. Authentic.