Peruvian Shrimp and Yellow Rice with Ají Amarillo

Peruvian-inspired shrimp and yellow rice brings together fluffy long-grain rice, tender shrimp, peas, cilantro, and the fruity warmth of ají amarillo. The rice cooks in seasoned broth, while the shrimp are cooked separately and folded in at the end so they stay tender; family and regional versions of Peruvian rice dishes vary, and this is a practical home-style take.

Ingredients

1 lb (450 g) large raw shrimp, peeled and deveined, fresh or thawed
1½ cups (285 g) long-grain white rice
2¼ cups (530 ml) low-sodium chicken or seafood broth
1 medium yellow onion, finely diced, about 1 cup (150 g)
2 tbsp (30 g) ají amarillo paste
3 garlic cloves, finely minced, about 9 g
2 tbsp (30 ml) neutral oil, divided
1 tsp ground cumin (2 g)
½ tsp ground turmeric (1.5 g)
1 tsp fine salt (5 g), divided, plus more to taste if needed
¼ tsp ground black pepper (0.5 g), plus more to taste
½ cup (75 g) frozen peas
⅓ cup (10 g) chopped fresh cilantro, plus extra to serve if desired
1 lime, cut into wedges, for serving

Ají amarillo is a yellow-orange Peruvian chile with a fruity flavor and moderate heat. Jarred or tubed paste is often available at Latin American grocers and online. If you cannot find it, use 1 tbsp (15 g) mild yellow curry paste or 1 tbsp (15 g) finely minced mild yellow pepper with a pinch of paprika; either substitute changes the flavor, and the pepper option will be milder and less fruity. Taste curry paste before adding salt because some brands are quite salty.

Instructions

Prepare the ingredients. Rinse the rice in a fine-mesh strainer under cool water until the runoff is mostly clear, then drain it well. Pat the shrimp dry. Season them with ½ tsp of the salt and the black pepper, cover, and keep refrigerated while you make the rice. Dice the onion, mince the garlic, and measure the remaining ingredients. This prep takes about 20 minutes; keeping the shrimp chilled until cooking helps preserve good food-handling practices.
Build the aromatic base. Heat 1 tbsp (15 ml) of the oil in a medium, heavy saucepan or Dutch oven over medium heat. Add the onion and cook for 4 minutes, stirring often, until softened but not browned. Add the ají amarillo paste, garlic, cumin, and turmeric. Stir for 1 minute, until fragrant. If the paste catches on the pan, lower the heat rather than letting the garlic darken.
Toast the rice. Add the drained rice and stir for 2 minutes so the grains are coated with the seasoned oil. This brief toasting helps separate the grains and gives the rice a fuller flavor. Pour in the broth and stir in the remaining ½ tsp salt. Scrape the bottom of the pot once to loosen any flavorful bits, then bring the liquid to a gentle boil, which should take about 3 minutes.
Simmer the rice. Scatter the frozen peas over the rice. Cover the pot tightly, reduce the heat to low, and cook for 18 minutes without lifting the lid or stirring. Check that the rice has absorbed the liquid and is tender. If it is still firm and the pot looks dry, add 2 tbsp (30 ml) hot water, cover, and cook for another 2 to 3 minutes. Rice brands and pots can vary slightly, so use the texture as your guide.
Rest the rice and cook the shrimp. Turn off the heat and leave the covered rice to rest for 10 minutes. Meanwhile, heat the remaining 1 tbsp (15 ml) oil in a wide skillet over medium-high heat. Add the shrimp in a single layer, working in batches if needed, and cook for about 2 minutes per side. Shrimp size and pan heat affect the timing. Check the thickest shrimp with a food thermometer: USDA FSIS lists 145°F (63°C) as the safe minimum internal temperature for fish and seafood. The shrimp should also be opaque and firm, not translucent.
Finish and serve. Fluff the rice gently with a fork, lifting from the bottom rather than mashing the grains. Fold in the cilantro and cooked shrimp, along with any juices from the skillet. Taste and adjust the seasoning. Serve hot with lime wedges for squeezing over each portion.

Tips

Keep the rice covered. Lifting the lid releases steam that the grains need to finish cooking. If you want to check it, wait until the 18-minute simmer is complete, then assess the texture quickly and replace the lid if it needs another minute or two.
Use shrimp of a similar size. Large shrimp cook at roughly the same pace and are easier to keep juicy. If using smaller shrimp, start checking earlier; if using very large shrimp, allow a little longer while checking the center temperature rather than relying only on the clock.
Choose broth thoughtfully. Low-sodium broth leaves room to season the finished dish, especially because ají amarillo paste varies by brand. If you have only regular broth, begin with less added salt and taste once the rice is cooked.
Thaw shrimp safely. Thaw frozen shrimp overnight in the refrigerator, or place them in a sealed bag under cold running water. Drain and pat dry before seasoning; wet shrimp can steam instead of searing. Do not thaw them on the counter.

Serving Suggestions

Serve this as a complete main dish, with lime wedges and a little extra cilantro at the table. A crisp green salad dressed with lime or a simple tomato-and-onion salad adds freshness alongside the warm, savory rice. For a more substantial spread, offer sliced avocado, roasted plantains, or sautéed vegetables. Keep any side dishes simply seasoned so they complement rather than compete with the chile, cumin, and garlic in the rice.

If you are serving guests, bring the rice to the table soon after the shrimp are folded in. A small bowl of extra ají amarillo paste lets people add more heat to their own portions. The dish is filling on its own, so modest portions of sides are usually enough; a squeeze of lime just before eating brightens the broth-seasoned rice and seafood.

Variations

Make it less spicy: Ají amarillo paste can range from mild to noticeably warm. Start with 1 tbsp (15 g), cook the rice as directed, then stir in more paste only if you want a stronger chile flavor. You can also use finely chopped sweet yellow pepper, recognizing that it gives color and sweetness but not the same chile character.

Add vegetables: Stir in ½ cup (75 g) diced red bell pepper with the onion, or add ½ cup (75 g) corn kernels with the peas. For a firmer vegetable, such as chopped green beans, cut it small and add it with the peas so it has time to cook through. Keep the total additions moderate; too many vegetables can change how evenly the rice absorbs the broth.

Use another protein: Firm white fish cut into chunks can replace the shrimp, but cook it separately until it reaches 145°F (63°C) and flakes easily. For a meat-free version, omit the shrimp and use vegetable broth; add a drained 15 oz (425 g) can of chickpeas with the peas, then warm them through with the rice. The result is less seafood-forward but still flavorful.

Try a different rice: Long-grain white rice is the most reliable choice for the timing and liquid in this recipe. Brown rice generally needs substantially more liquid and a longer simmer, so do not swap it in cup-for-cup without adjusting the method according to its package directions. Short-grain rice releases more starch and will make a softer, stickier dish.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. Transfer them to a shallow, covered container and keep refrigerated for 3 to 4 days. For the best texture, store the shrimp mixed with the rice rather than leaving the pot at room temperature while serving. If you do not expect to eat the leftovers within that window, freeze portions in airtight containers; they keep best quality for about 2 to 3 months. Thaw frozen portions in the refrigerator.

Reheat only the portion you plan to eat. Add a tablespoon or two of water or broth to a covered pan and warm over medium-low heat, stirring gently until steaming hot throughout. A microwave also works: cover loosely, heat in short intervals, and stir between intervals so the center warms evenly. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the rice and shrimp in several spots with a food thermometer. Shrimp can become firmer after reheating, so avoid prolonged heating.

Frequently Asked Questions

Can I use frozen shrimp?
Yes. Thaw the shrimp completely in the refrigerator or under cold running water in a sealed bag. Drain and pat them dry before seasoning and cooking. You can cook them straight from frozen in some dishes, but here they release extra water and make it harder to brown them evenly.

Is ají amarillo very hot?
It is a chile, so its heat depends on the paste and the amount used, but it is valued for a fruity, gently warm flavor as well as color. Brands differ. Start with less if you are sensitive to heat, and serve extra paste on the side rather than making the whole pot hotter.

Can I make the rice ahead?
You can cook the rice a few hours ahead and refrigerate it promptly, but cook the shrimp close to serving time for the best texture. Reheat the rice until it reaches 165°F (74°C), then fold in freshly cooked shrimp. If reheating the complete dish, heat it evenly to that same temperature.

Why did my rice turn mushy?
Common causes include too much broth, a lid that does not fit tightly, stirring during the covered simmer, or using a short-grain rice that releases more starch. Measure the rice and broth, drain rinsed rice well, keep the lid on, and let the rice rest before fluffing it. If your saucepan lid leaks steam, a heavier pot may give more consistent results.

Can I cook the shrimp in the rice pot?
Yes, but add them only after the rice has finished resting, so they do not overcook during the rice simmer. Fluff the rice, place the shrimp on top, cover, and cook gently until they reach 145°F (63°C), turning once if needed. A skillet gives more even browning and makes it easier to check the shrimp individually.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).