Asopao de Camarones — Dominican Shrimp and Rice Soup

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Asopao de Camarones is Dominican comfort food at its most vibrant — a thick, hearty shrimp-and-rice soup (or soupy rice stew, depending on how you look at it) built on a bold sofrito base and finished with large, plump shrimp that cook right in the pot. It's somewhere between a soup and an arroz, with the rice absorbing the flavorful broth and thickening it to a satisfying, porridge-like consistency that's completely addictive.

The word "asopao" comes from the Spanish word for soppy or saturated — because that's exactly what this dish is: rice saturated with seasoned broth, sofrito, tomatoes, and the natural sweetness of fresh shrimp. It's a one-pot meal that's hearty enough to be dinner but light enough to feel like the best soup you've ever had. In the Dominican Republic, asopao is also made with chicken (asopao de pollo) and lobster, but shrimp is my personal favorite version.

The key to great asopao is timing: the shrimp go in at the very end, just a few minutes before serving, so they stay tender and juicy. Overcooked shrimp are rubbery and sad — watch them carefully. As soon as they turn pink and curl into a C-shape, they're done.

Asopao de camarones is a complete meal in a bowl. Serve with crusty bread or tostones for dipping, and don't miss our other Dominican soups: Sopa de Pollo and Caldo de Gallina.

🧠 Did You Know?

• Asopao is believed to have its roots in the Spanish rice dish arroz caldoso ('brothy rice'), which evolved across the Caribbean into distinct regional versions — Puerto Rico has its own asopao, as does Cuba, but the Dominican version is uniquely seasoned with sofrito and sazón.
• The rice in asopao is intentionally cooked to a softer, more soupy consistency than regular arroz blanco — the starch from the rice thickens the broth naturally, creating its signature texture without any added thickener.
• Capers and olives, two classic Dominican stew additions, make a great optional addition to asopao de camarones — they add a briny depth that pairs beautifully with the sweetness of the shrimp.

🧾 Ingredients

Full measurements are in the recipe card below. Here's what you'll need:

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👨‍🍳 How to Make Asopao de Camarones

Follow these steps for perfect results. Full printable recipe card with exact measurements is below.

Asopao de Camarones

Make Asopao de Camarones — a bold Dominican shrimp and rice soup cooked in a rich sofrito broth. Easy, flavorful, and ready in 35 minutes.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Calories: 310

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1.5 lbs large shrimp peeled and deveined, tails on or off
• 1 cup long-grain white rice rinsed
• 3 tablespoons sofrito
• 1 cup tomato sauce
• 5 cups chicken or shrimp broth
• 1 large onion diced
• 4 cloves garlic minced
• 1 green bell pepper diced
• 2 packets Sazón con culantro y achiote
• 1 tablespoon adobo seasoning
• 1 teaspoon dried oregano
• 2 tablespoons olive oil
• 2 tablespoons capers optional
• ¼ cup green olives optional
• ¼ cup fresh culantro or cilantro chopped, for garnish
• 1 lime for serving
• Salt to taste

Equipment

• Large Dutch Oven or Pot
• Wooden Spoon
• Chef's Knife
• Cutting Board

Method

 

1. Season the shrimp: Toss shrimp with adobo, a pinch of sazón, and a squeeze of lime juice. Set aside in the refrigerator while you build the base.
2. Build the sofrito base: Heat olive oil in a large pot or Dutch oven over medium heat. Sauté onion, bell pepper, and garlic until softened, about 3 minutes. Add sofrito and cook 2 minutes until fragrant. Add tomato sauce and cook for 2 more minutes.
3. Season the base: Stir in remaining sazón, oregano, and any optional capers or olives. Cook for 1 minute.
4. Add rice and broth: Pour in the broth and bring to a boil. Add the rinsed rice, stir to combine. Reduce heat to medium-low. Cook, stirring occasionally, for 20–25 minutes until the rice is tender and the broth has thickened to a soupy consistency. If it gets too thick, add a splash of hot broth or water.
5. Add the shrimp: Nestle the seasoned shrimp into the rice. Cook for 4–5 minutes, stirring gently, just until the shrimp are pink and cooked through. Do not overcook.
6. Taste and adjust: Season with salt and additional lime juice as needed.
7. Serve: Ladle into wide bowls, making sure each portion gets plenty of shrimp. Garnish generously with fresh culantro or cilantro. Serve with lime wedges and crusty bread or tostones.

Nutrition

Calories: 310kcalCarbohydrates: 38gProtein: 22gFat: 8gSaturated Fat: 1gCholesterol: 145mgSodium: 820mgFiber: 2gSugar: 5g

Notes

Watch the shrimp carefully — they cook in just 4–5 minutes. Overcooked shrimp are rubbery; remove them from heat as soon as they turn pink and curl. | The rice will continue to absorb broth as it sits, so serve asopao immediately. If reheating, add extra broth to restore the soupy consistency. | Use shrimp stock for the deepest seafood flavor — make it quickly by simmering shrimp shells in water for 15 minutes.

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💡 Pro Tips for the Best Asopao de Camarones

• Use large (16/20 count) or extra-large shrimp — they hold up better to the hot broth without overcooking and make a more impressive presentation.
• Make a quick shrimp stock from the shells: simmer with a quartered onion, garlic, and celery in water for 15 minutes, then strain. Using it instead of chicken broth adds an incredible depth of seafood flavor.
• The consistency of asopao is personal — some like it soupier, others prefer it thicker. Add more broth for a brothier result; cook longer uncovered for a thicker, risotto-like texture.
• Asopao should be served immediately — the rice continues to absorb broth as it sits, turning it from soupy to thick fairly quickly. If you're making it ahead, undercook the rice by 5 minutes and finish just before serving.

🎬 Watch How to Make Asopao de Camarones

🍽️ What to Serve With Asopao de Camarones

• Tostones (Fried Green Plantains)
• Crusty Bread for Dipping
• Queso Frito Dominicano
• Sopa de Pollo Dominicana
• Caldo de Gallina Criolla

❓ Frequently Asked Questions

🥡 Storage & Reheating

Asopao de camarones is best eaten fresh — the rice absorbs broth rapidly and becomes very thick within an hour. If you have leftovers, store in the refrigerator for up to 2 days. Reheat on the stovetop over medium heat with extra broth or water, stirring frequently. The shrimp may become slightly firmer when reheated.

🍴 More Dominican Recipes You'll Love

• Sopa de Pollo Dominicana
• Caldo de Gallina Criolla
• Mondongo Dominicano