Peruvian Seafood Rice
Shrimp and mussels over cilantro-lime rice, cooked in one skillet with a bright, aromatic broth. Ready in 20 minutes with serious restaurant vibes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 32g
Ingredients
- 1 cup white rice
- ½ lb shrimp, peeled and deveined
- ½ lb mussels, cleaned
- 2 cups chicken or seafood broth
- ½ cup fresh cilantro, chopped
- 1 whole lime (zested + juiced)
- 2 tbsp ají amarillo paste (or hot sauce)
Instructions
- 1
Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- 2
Add rice and stir for 2 minutes until lightly toasted and fragrant.
- 3
Stir in ají amarillo paste, then pour in broth and bring to a boil.
- 4
Reduce heat to low, cover, and simmer for 12 minutes until rice is almost tender.
- 5
Nestle shrimp and mussels into the rice, cover, and cook 3 minutes until shrimp turns opaque and mussels open.
- 6
Fold in cilantro and lime juice, squeeze lime zest over top, and serve immediately.
Tools you’ll need
- large skillet with lid (12-inch)
- wooden spoon
- microplane or zester
- fork or tongs
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