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Arroz al Ajillo con Camarones (Garlic Rice with Shrimp)

  • Yield: 4 1x


  • 12 medium shrimp (raw, peeled and deveined)
  • 1 tsp smoked sweet paprika
  • 3/4 tsp coarse salt
  • 1/2 tsp black pepper
  • to taste crushed red pepper flakes
  • 6 ounces bacon (chopped)
  • 4 tbs butter or ghee
  • 3-5 cloves garlic (minced)
  • 3-4 medium green onions (chopped)
  • 1/2-1 large jalapeño (seeded and chopped)
  • 1 large Roma tomato (seeded and chopped)
  • 3 cups white rice (cooked)


  1. Cook rice according to directions on the package.
  2. Dry the shrimp with paper towels.
  3. Combine paprika, salt, pepper, and pepper flakes in a zip lock bag.
  4. Add shrimp to the ziplock and mix to coat the shrimp well.
  5. Fry the bacon until almost crispy.
  6. Add the shrimp to the bacon and cook until just translucent.
  7. Add 3/4 of the green onion and cook another minute or two.
  8. Remove the bacon/shrimp mixture with a slotted spoon, reserving the bacon fat.
  9. Add the butter to the pan with the bacon fat and heat until melted.
  10. Add the jalapeño and garlic to the pan and sauté until it is fragrant, just a minute or two.
  11. Add the rice and tomatoes.
  12. Mix to combine and continue to cook until hot.
  13. Add the bacon/shrimp/green onion mixture to the rice and heat for a minute or two until piping hot.
  14. Serve garnished with the remaining green onion.


Source:  hispanickitchen

  • Category: Main Dish


  • Serving Size: 3 shrimp with rice
  • Calories: 469
  • Fat: 25.53 g
  • Carbohydrates: 50.35 g
  • Protein: 12.37 g
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