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Fish, Americas

Shrimp asopao

Shrimp asopao is a soupy Puerto Rican rice dish with shrimp, bell pepper and peas, serving 4 in 50 minutes. It's an easy recipe at about €4.20 per serving, and the key is not overstirring the rice. The result sits somewhere between paella and soup, rich and comforting.

Tonight, a Puerto Rican shrimp asopao, soupy rice loaded with shrimp and sweet peas.

Shrimp asopao
Total time
50 min
Difficulty
Easy
Cost per person
€4.20
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall
The kids
They generally like it

Shrimp asopao isn't quite a soup and isn't quite a rice dish either, it's soft rice loaded with broth, flavored with an onion, bell pepper and garlic sofrito, and brightened by green olives and paprika. The shrimp go in at the very end, so they stay tender and juicy, while the peas add a sweetness that kids tend to love just as much as adults do.

It's a great pick for a chilly weeknight, in winter or early spring, when you want a warm, comforting bowlful of something soupy. It also works well for a relaxed Sunday family meal, since everyone eats it with a spoon and it's easy to share, with no tricky ingredients to track down.

The ingredients

4 people

Fish counter

  • Peeled shrimp 600 g

Pantry

  • Round riceoften in the pantry 250 g
  • Crushed tomatoesoften in the pantry 200 g
  • Green olives 50 g
  • Chicken brothoften in the pantry 1.2 l
  • Paprikaoften in the pantry 1 tsp
  • Oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Green bell pepper 1
  • Onion 1
  • Garlic 3 cloves
  • Fresh cilantro 5 sprigs

Frozen foods

  • Frozen peas 150 g

Allergens Shellfish

The step by step recipe

  1. Chop the onion, bell pepper, garlic and cilantro to make the sofrito, then cook it in the oil. 10 min

    Chop everything finely, an even sofrito flavors the whole dish.

  2. Add the tomatoes, paprika and rice, then stir for one minute. 3 min

    The rice should be well coated in sofrito before you add the broth.

  3. Pour in the hot broth, add salt and pepper, then let it cook over low heat. 20 min

    Hot broth keeps the rice cooking evenly without a temperature shock.

  4. Add the peas and olives, then nestle the shrimp into the rice. 5 min

    The shrimp cook in the heat of the rice, so don't add them any earlier.

  5. Turn off the heat, cover, and let it rest before serving in a deep bowl. 5 min

    The rice keeps absorbing broth as it rests, so it should still look soupy.

Our tips to get it right

  • Use a round, short grain rice like paella or risotto rice, it releases starch that gives the broth its slightly creamy texture.
  • Heat your broth well before pouring it over the rice, this keeps the cooking even instead of slowing it down with a cold shock.
  • Taste the broth before adding the shrimp, it's the best moment to adjust the salt without risking overcooked shrimp.

The variations

  • Swap the shrimp for cooked chicken pieces added at the end, for a shellfish free version.
  • For a vegetarian version, replace the shrimp with diced zucchini and use vegetable broth instead of chicken broth.
  • For kids in a hurry to eat, skip the olives and use a bit less paprika, the dish stays just as soft without the briny kick.

What to serve it with

  • Lime wedges on the side
  • Sliced avocado alongside
  • Crusty bread for dipping

Storage

Asopao keeps for 2 days in the fridge in a sealed container, though the rice keeps absorbing liquid and may thicken. Reheat it gently in a pot with a splash of broth or water to bring back its soupy texture. Freezing isn't recommended, since the shrimp and rice lose their texture once thawed.

Questions about this dish

Can I make asopao ahead of time?

You can make the sofrito and cook the rice in broth a bit ahead, but add the shrimp only right before serving. That way they stay tender instead of overcooking while they wait.

What rice should I use if I don't have round rice?

Risotto rice works great and gives the same creamy texture. Avoid long grain rice like basmati, it absorbs less broth and turns out too dry.

Can I use frozen shrimp instead of fresh?

Yes, just thaw them completely and pat them dry before adding them to the rice. They'll cook just as fast as fresh shrimp in the hot rice.

Is this dish good for young kids?

Yes, it's a soft, mild rice dish that kids generally enjoy. You can leave out the olives if their briny taste is too strong for them.

How long does it take to make a shrimp asopao?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a shrimp asopao?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a shrimp asopao cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish. Always check the labels of the products you buy.

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