Go Back
front shot of bowl with rice soup

Asopao de Camarones (Shrimp and Rice Soup)

Asopao de camarones is a soup made with rice, vegetables, and shrimp.
Course Main Course
Cuisine Dominican Republic
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Calories 287kcal
Author Lizet Bowen


  • ¼ cup Texas Pete® Original Hot Sauce
  • ½ cup medium grain rice
  • 2 tablespoons olive oil
  • 1 small red onion, chopped
  • ¼ cup green pepper, chopped
  • ¼ cup red pepper, chopped
  • ½ cup celery, thinly sliced
  • 2 tablespoons cilantro, chopped
  • 2 tablespoons parsley, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1 medium carrot, diced
  • 3 tablespoons tomato paste
  • 4 cups water
  • 16 ounces Peeled & Deveined Medium Raw Shrimp
  • Juice of 1 lime


  • Soak rice in 2 cups of water for 15 minutes before using. Drain.
  • Chop a third of the shrimp very small. Reserve.
  • In a medium size saucepan, heat oil and sauté onion, peppers, celery, cilantro, parsley, salt, and garlic until onion is translucent.
  • Add chopped shrimp, tomato paste, Texas Pete hot sauce and carrots. Add 4 cups of water. Bring to a boil, lower the heat, and let it simmer for 5 minutes.
  • Add drained rice, and cook over medium heat for 10 minutes, stirring constantly.
  • Add shrimp and cook until pink (2-3 minutes).
  • Add lime juice, stir and serve.


Soak rice before cooking it.
Use raw shrimp and add it at the end.