When the skies open up over Santo Domingo and the air smells like wet tierra, nothing hits like a steaming bowl of asopao de camarones. It’s that in-between dish—heartier than soup, lighter than a stew—loaded with shrimp, sofrito, and rice that swells in a savory caldo. This is the pot you bring to the table with a stack of bowls and a bottle of hot sauce, the kind of comida casera that warms everyone from the inside out.
If you love cozy Dominican dishes like Sancocho Dominicano, Dominican Chicken Soup (Sopa de Pollo), or seafood favorites like Stewed Shrimp (Camarones Guisados), this asopao will feel like home. And for a full Dominican menu, pair it with a side of Tostones (Fried Green Plantains) and a few slices of fresh avocado.
What Is Asopado de Camarones (Shrimp and Rice Soup)?
Asopado de Camarones is a classic Dominican shrimp and rice dish known for its comforting texture and bold, savory flavor. Shrimp are gently simmered in a seasoned broth with sofrito, rice, and fresh herbs, creating a dish that’s satisfying without being heavy. As the rice cooks, it thickens the broth naturally, giving the asopao its signature creamy, spoonable consistency. Made in one pot and easy to adapt, this cozy seafood dish is both nourishing and deeply rooted in Dominican home cooking.
Step-by-Step Instructions
Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the sazón with achiote, black pepper, chicken bouillon, dried oregano, tomato sauce, sofrito, and chopped celery. Sauté for about 2 minutes until fragrant. Stir in the shrimp and cook until they start to release their liquid and turn just opaque at the edges, about 5 minutes. Remove the shrimp from the pot and set aside.
Pour in the water and bring to a boil. Once boiling, add the rice and stir well, scraping the bottom so nothing sticks. Season with adobo and apple cider vinegar, then reduce to a lively simmer. Add the shrimp back into the pot, stirring occasionally to keep the rice moving, until the shrimp turns pink, grains are tender, and the broth is silky and slightly thickened, 15–20 minutes. Taste and adjust seasoning if needed. Ladle into bowls and serve hot.
Serving Suggestions
- A squeeze of fresh lime and a few dashes of hot sauce right at the table.
- Crisp sides like Tostones or Air Fryer Tostones for crunch, and a few slices of avocado for freshness.
- Don’t forget a nice cold beer to end the meal.
Storage Tips
Let the asopao cool completely, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the rice-thickened soup. (Rice continues to absorb liquid, so thinning on reheat is normal. Be sure to adjust the salt or seasoning if needed.)
Recipe Tips
- Pot matters: Use a Dutch oven or caldero to prevent hot spots and sticking.
- Rice texture: Stir occasionally as it simmers; asopao should be brothy but with body—add a little hot water if it gets too thick.
- Make it pescatarian: Swap the chicken bouillon for vegetable bouillon or seafood stock.
- Timing cues: Shrimp overcook fast—once pink and opaque, they’re done; the rest of the cook time is about the rice and broth.
Shrimp and Rice Soup (Asopao de Camarones)
Author:Ingredients
- 3 tablespoons 45 ml vegetable oil
- 1 teaspoon 3 g sazón with culantro & achiote
- 1/2 teaspoon 1 g ground black pepper
- 1 chicken bouillon cube about 10 g, or 1 teaspoon (4 g) granulated
- 1 teaspoon 1 g dried oregano
- 2 tablespoons 30 ml tomato sauce
- 2 tablespoons 30 ml sofrito
- 1 celery stalk about 60 g, chopped
- 1 pound 450 g shrimp, cleaned and deveined
- 5 cups 1.2 L water
- 1 cup 190 g long-grain white rice, rinsed
- 1/2 teaspoon 2 g adobo seasoning
- 1 teaspoon 5 ml apple cider vinegar
Instructions
- Heat the oil over medium heat in a heavy pot. Add sazón, black pepper, bouillon, oregano, tomato sauce, sofrito, and celery; sauté until fragrant, about 2 minutes.
- Add the shrimp and cook, stirring, until they just begin to release liquid, about 5 minutes. Remove the shrimp from the post and set aside.
- Pour in the water and bring to a boil. Stir in the rice, then add the adobo and vinegar.
- Add the shrimp back into the pot.
- Reduce to a lively simmer and cook, stirring occasionally to prevent sticking, until the shrimp turns pink, rice is tender and the soup is slightly thickened, 15–20 minutes.
- Serve hot with lime and hot sauce.
Notes
- A heavy pot helps prevent scorching and keeps the simmer even.
- To make it vegetarian, omit the shrimp and use vegetable stock—the sofrito base still shines.
- For make-ahead, cool completely before refrigerating; thin with water or broth when reheating.
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
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Caroline Pivonka says
Vanessa,
I just came across this recipe. It looks delicious.
can you tell me, do I take the shrimp out before I put the rice in to cook or do I leave them in while the rice is cooking. I don’t want them to get tough.
Vanessa says
Hi! You can keep the shrimp in the pot as the rice cooks or you can remove it and add it back in about 10 minutes before the rice is done.
Yarissa M Barada Castro says
Omg me and my husband loved it! Made few changes though. I didnt had celery so none on it. I added one bay leave, a hint of salt. Also, since my husband is Mexican I made some hot sauce to add with chile de arbol and puya… tostones on the side! Delicious… thank you! Reminded me of my grandma ;(
Vanessa says
I’m so glad you like the recipe. It’s really one of my favorites, definitely paired with tostones. Sometimes, I drizzle a little hot sauce too. 😉
Bersaida says
Thank you for the recipe. Maybe people need to know that a sofrito Is made of onion, pepper, and garlic. So all you have to do is add 1/2 cup of diced onions, 1./2 cup of diced green pepper and 4 minced cloves of garlic. Dominicans usually don’t use premade sofrito. We cut our vegetables right before we cook. Thanks for the recipe!
Yvonne Toro says
It was so delicious 😋 Tks Vanessa all though I made quite a few changes it still came out Sabroso. I use regular vinegar instead of cider and chicken broth instead of bouillon and canola oil instead of vegetable and I also didn’t use celery. I also put in minced garlic and sliced pimientos. Este plato es Para comer con tostones y aguacate 🥑 que rico!!!
Vanessa says
So glad you liked it! And yes, your changes all work well with this recipe. Tostones y aguacate forever!! 😁
Kate @ Babaganosh.org says
Looks lovely! My fiance is Dominican and while he is not too crazy about asopao for some reason, I LOVE it, especially with shrimp. It’s just such a delicious hearty filling dish, it’s perfect to me.
Cristalia says
Que delicioso!!!
Vanessa says
Gracias! Si es bien rico. 🙂
Leanna says
Asopao is a favorite of mine!! Thanks for posting and love the idea of making more time for family. Cheers!
Vanessa says
Thank you Leanna! It’s one of my favorites too! With tostones.