ColombianMedium · Hot
Cartagena Coconut Rice with Shrimp
White rice cooked in coconut oil with garlic until each grain glistens, then topped with shrimp and a shower of fresh cilantro that makes the whole plate smell like the Caribbean coast. Cartagena cooks like this — simple, coastal, with that sweet-savory thing coconut oil does when it hits a hot pan with garlic. Light and deeply satisfying all at once.
Prep
15 min
Cook
30 min
Rest
5 min
Total
50 min
Method
Build the Hogao
1
Mince the yellow onion and garlic finely. Core and finely dice the tomatoes.
2
In a heavy-bottomed pot over medium heat, warm 1 tablespoon of coconut oil. Add the minced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Make the Coconut Rice
4
Stir the white rice into the hogao, coating every grain in the tomato mixture.
5
Add the remaining 2 tablespoons of coconut oil and toast the rice for 2 minutes, stirring gently.
6
Pour in the heavy cream and bring to a gentle boil. Reduce heat to low, cover tightly, and simmer until the rice is tender and the liquid is absorbed, about 18 to 20 minutes.
7
Remove from heat and let the rice steam, covered, for 5 minutes. Fluff gently with a fork.
Finish and Serve
8
Fold the cooked shrimp into the coconut rice, gently combining without breaking the grains. Taste and adjust salt if needed.
9
Divide among warm bowls and top with fresh cilantro leaves and sliced avocado. Serve immediately.
C
Nutri-Score
Fair balance
A–E · lower is better · score 5
Calories
1033
per serving
High in saturated fat · 27gSource of protein · 40gLow sugar · 10g
Protein
40g
Carbs
88g
Fat
60g
Sat. fat
27g
Fiber
6g
Sugar
10g
Sodium
1548mg
Gluten FreePescatarianLow CarbLow FatHeart HealthyDiabetes FriendlyBlood Sugar ManagementWeight Loss SupportHigh ProteinBalanced MacrosAnti Inflammatory
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
4.3
per serving
ECarbonBEU all-round· carbon sets the grade
Water
23m³
Land
64Pt
Runoff
1.1g P
Large Shrimp, peeled and deveined drives 70% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
5
Salty
3
Sour
1
Bitter
2
Spicy
Textures
TenderCreamyChewySilky
Aromas
HerbalCoconutSmokySavoryCitrus
Kitchen Equipment
Primary Tool
Heavy Bottomed PotHeavy Bottomed PotLarge SkilletChef KnifeCutting BoardMeasuring SpoonsMeasuring CupsCitrus JuicerPaper TowelsPlastic Wrap
Counter FootprintMedium
Techniques
Safety & Storage
Cooking Temperature
Cook shrimp until internal temperature reaches 145°F (63°C). Shrimp should appear pink and opaque throughout when fully cooked.
Cross Contamination
Use separate cutting boards and utensils for raw shrimp and ready-to-eat ingredients like cilantro and avocado. Wash hands thoroughly after handling raw shellfish.
Handling
Pat shrimp dry with paper towels before seasoning to ensure proper searing. Do not overcrowd the skillet when cooking shrimp to achieve optimal browning.
Storage
Refrigerate any leftover coconut rice with shrimp within 2 hours of preparation. Store in airtight container and consume within 2 days. Reheat to165°F before serving.
High Risk Population
This dish contains shellfish and dairy. Individuals with shellfish allergies or lactose intolerance should avoid this dish. Shellfish allergies can be severe and life-threatening.
Allergen Warning
Verify all ingredient labels for cross-contact warnings. Coconut cream or coconut milk alternatives may contain allergens if processed in facilities that handle tree nuts.
Pro Tips
Technique
The hogao is the foundation of this entire dish — take your time with it. Let the onions really soften and turn translucent before you add the tomatoes, and don't rush the cooking until the mixture becomes jammy and fragrant. This patience is what separates a good rice from something that tastes like true Colombian comfort.
Substitution
If heavy cream isn't available or you want something lighter, full-fat coconut milk works beautifully here and keeps the tropical coastal spirit of the dish intact. The flavor remains creamy and rich, just with a hint more coconut character.
From the chef
This is Caribbean coast cooking — coconut oil, garlic, hogao, and shrimp, all working together in a way that is at once light and deeply satisfying. The rice goes into the hogao first so every grain soaks up that tomato-onion base before the coconut oil and cream go in, making it rich without being heavy. The shrimp cook fast and hot — one minute per side, no more — so they stay tender when they fold into the rice. Finish with cilantro fresco and sliced avocado, and the whole plate smells like the coast. Simple, coastal, y muy sabroso.
TagsCoconutShrimpOne PotCoastalWeeknight Dinner
AllergensShellfishMilk
Source: generated · May 30, 2026