Peruvian cuisine is known for its vibrant flavors, and this dish of Peruvian Shrimp and Yellow Rice is no exception. Featuring tender shrimp, fluffy rice, and a bold, flavorful sauce, this recipe highlights the richness of Peruvian food. The sauce blends aromatic spices like cumin and turmeric, fresh garlic and onions, with a subtle fruitiness from white wine. The combination of tomatoes, bell peppers, and the spicy yet fruity kick from aji amarillo paste creates a visually stunning, delicious dish.
Garnished with fresh cilantro and a side of lime wedges, this is the perfect meal to showcase the fusion of Peruvian flavors that make it so unique. This shrimp and rice dish, popular throughout Latin America, has its own special twist in Peru, where locally sourced ingredients bring it to life.
Whether you’re cooking for a family dinner or preparing a special meal, this yellow rice with shrimp will add a burst of flavor to any occasion. And it’s surprisingly easy and fast to make!
Ingredients for Peruvian Shrimp and Yellow Rice
- Shrimp: The key ingredient, cooked quickly for the best flavor.
- Garlic: Adds depth and aroma.
- Cumin & Turmeric: Provide warmth and a vibrant yellow color.
- Salt & Pepper: Essential for seasoning.
- Olive Oil: For sautéing ingredients.
- Cooked White Rice: Preferably day-old rice for a perfect fried texture.
- Green Peas: Add texture and color.
- Annatto Oil: Imparts a beautiful golden hue.
- Onion: Adds a savory base.
- Aji Amarillo Paste: Traditional Peruvian spice with a fruity yet spicy profile.
- Bell Pepper & Tomatoes: Offer sweetness and umami.
- White Wine: Enhances the overall flavor with its fruity tones.
- Cilantro: Adds a fresh finishing touch.
Step-by-Step Instructions
- Prepare the Shrimp: Defrost and season shrimp with garlic, cumin, salt, and pepper. Set aside while prepping the rice.
- Sauté the Rice: Heat olive oil in a pan and briefly sauté the garlic until fragrant. Add cold rice, stir-fry until heated through, then set aside.
- Make the Sauce: In the same pan, heat annatto oil and sauté onions with cumin, turmeric, bell peppers, and tomatoes. Add aji amarillo paste, simmering the mixture for about 10 minutes until it thickens.
- Deglaze with White Wine: Pour in white wine and cook for another 5-7 minutes, letting the flavors meld together.
- Combine Rice and Peas: Stir the rice and green peas into the sauce, ensuring the rice absorbs all the vibrant flavors.
- Cook the Shrimp: Add the seasoned shrimp to the mixture, stirring gently until they turn pink and fully cooked.
- Final Touches: Adjust seasoning with salt if needed, garnish with fresh cilantro, and serve with lime wedges for an added zesty punch.
Pro Tips
- Use day-old rice: Cold rice is ideal for this recipe as it absorbs sauces better without becoming mushy.
- Customize heat levels: Adjust the spice by adding more or less aji amarillo paste or substituting with bell pepper and mild chili if needed.
FAQs
Why use day-old rice?
Cold, leftover rice holds its texture better, making it perfect for dishes like this. It absorbs the flavors without becoming sticky or mushy.
Can I substitute the type of rice?
While long-grain rice like Jasmine or Basmati works best due to its fluffiness, feel free to use any rice available. Just ensure it doesn’t overcook or clump together.
What type of shrimp is best?
Any shrimp can be used, but larger, shell-on shrimp give a richer flavor. If using frozen shrimp, ensure they’re fully thawed and patted dry before cooking.
Can I make this dish in advance?
Yes! You can prepare the rice and sauce in advance. Keep them refrigerated separately, then reheat them gently before adding the shrimp, as shrimp cooks quickly and is best when fresh.
What can I use as a substitute for Aji Amarillo paste?
If you can’t find Aji Amarillo paste, you can substitute it with a blend of yellow bell pepper and a mild chili pepper like jalapeño. This won’t replicate the exact fruity spice but will provide a similar flavor balance.
Is it possible to use brown rice instead of white rice?
Absolutely! Brown rice is a healthier alternative and adds a slightly nutty flavor to the dish. Just note that brown rice takes longer to cook and has a denser texture compared to white rice.
What side dishes go well with Peruvian Shrimp and Yellow Rice?
This dish pairs beautifully with simple sides like a fresh green salad, fried plantains, or roasted vegetables. You can also serve it alongside traditional Peruvian sauces like huancaína or rocoto sauce for added flavor.
Can I make this recipe vegetarian?
Yes, you can easily make a vegetarian version by replacing shrimp with hearty vegetables like mushrooms, zucchini, or tofu. You can still follow the same steps to build flavor with the sauce and spices.
Is this dish gluten-free?
This recipe is naturally gluten-free as long as you ensure that all the ingredients, like the aji amarillo paste and seasonings, are gluten-free certified.
What’s the best way to reheat leftovers?
Reheat leftovers in a pan on low heat, adding a little water or broth to prevent the rice from drying out. Stir gently and cover with a lid to warm everything through evenly.
Can I freeze Peruvian Shrimp and Yellow Rice?
Yes, you can freeze this dish! Store it in an airtight container and freeze for up to 2-3 months. When you’re ready to eat, thaw in the refrigerator overnight and reheat gently on the stove. It’s best to freeze the rice and shrimp separately to preserve the texture of the shrimp.
How can I control the spice level?
You can adjust the spice level by controlling the amount of aji amarillo paste or replacing it with milder peppers. If you prefer less heat, you can omit it entirely or add it in small amounts to taste.
What kind of wine works best for this recipe?
A dry white wine like Sauvignon Blanc or Pinot Grigio works best in this recipe. It enhances the seafood flavors without overpowering the dish. If you prefer not to use wine, you can substitute it with seafood stock or vegetable broth for a similar effect.
Can I use pre-cooked shrimp?
Yes, if you’re using pre-cooked shrimp, add them to the dish at the very end, just before serving. Since they’re already cooked, you only need to heat them through to avoid overcooking, which can make them rubbery.
What if I don’t have annatto oil?
If annatto oil is unavailable, you can substitute it with regular olive oil and a pinch of paprika for color. While the flavor won’t be exactly the same, the paprika will still provide a rich, warm color to the dish.
Is this dish kid-friendly?
Yes, this dish can be very kid-friendly. To make it suitable for younger eaters, you can reduce or omit the spicy aji amarillo paste and use bell peppers instead. The mild flavor and colorful presentation are sure to appeal to kids.
What other seafood can I use instead of shrimp?
If you want to switch things up, you can use other seafood like scallops, squid, or chunks of white fish. Just adjust the cooking time as needed to ensure the seafood is cooked through but not overdone.