EcuadorianMedium · Hot
Garlic Shrimp Picante over White Rice
A vibrant Ecuadorian-style shrimp dish bathed in a spicy tomato-onion sauce with garlic and cumin, served over fluffy white rice with a generous squeeze of lime.
Prep
15 min
Cook
25 min
Rest
5 min
Total
45 min
Method
Cooking the White Rice
1
Rinse the white rice under cold water until the water runs clear. Combine rice, water, and salt in a medium pot.
2
Bring to a boil over high heat, then reduce heat to low, cover tightly, and simmer for 18 minutes until water is absorbed and rice is tender.
3
Remove from heat and let rest covered for 5 minutes. Fluff with a fork and keep warm.
Making the Garlic Shrimp Picante
4
Heat the olive oil in a large skillet or wok over medium heat. Add the minced garlic and diced yellow onion, and sauté for 4-5 minutes until the onion softens and the garlic is fragrant but not browned.
5
Add the chopped tomato, ground cumin, cayenne pepper, salt, and black pepper. Stir well and cook for 5-6 minutes, breaking down the tomatoes, until the sauce thickens and deepens in color.
6
Add the shrimp to the skillet in a single layer. Pour any accumulated juices from the cutting board into the pan. Stir gently to coat the shrimp in the sauce.
7
Add the shrimp to the skillet in a single layer. Stir gently to coat the shrimp in the sauce.
8
Remove from heat and stir in the fresh cilantro and lime juice. Taste and adjust seasoning with more salt or lime if needed.
Calories
450
per serving
Protein
30g
Carbs
55g
Fat
12g
Fiber
3g
Sugar
4g
Sodium
820mg
Gluten FreePescatarianDairy FreeHeart HealthyLow Saturated FatHigh ProteinLean ProteinWeight Management
Flavor Profile
7
Umami
4
Sweet
5
Salty
5
Sour
2
Bitter
4
Spicy
Textures
TenderFluffySaucySoft
Aromas
GarlickyHerbalSpicyCitrusEarthy
Kitchen Equipment
Primary Tool
Large SkilletLarge SkilletMedium PotChef KnifeCutting BoardWooden SpoonLadleFine Mesh SieveMeasuring SpoonsMeasuring CupsPlastic WrapKitchen TowelLime Wedges
Counter FootprintMedium
Techniques
Safety & Storage
Cooking Temperature
Shrimp must reach an internal temperature of 145°F (63°C) and should turn pink and opaque throughout. Cook for 3-4 minutes, stirring occasionally. Overcooking will result in tough, rubbery texture.
Cross Contamination
Raw shrimp can harbor bacteria and pathogens. Use separate cutting boards, utensils, and plates for raw and cooked shrimp. Wash all surfaces and hands thoroughly with hot soapy water after handling raw seafood.
High Risk Population
Shellfish, particularly shrimp, can cause severe allergic reactions and is a high-risk food for scombroid poisoning if not properly refrigerated before cooking. Individuals with shellfish allergies, pregnant women, young children, elderly, or immunocompromised persons should exercise extra caution.
Allergen Warning
This dish contains shrimp (shellfish). Even trace amounts of shellfish can trigger life-threatening anaphylactic reactions in sensitive individuals. Inform guests of shellfish content before serving and avoid cross-contact with other dishes.
Storage
Fresh shrimp must be stored at 32-38°F (0-2°C). If using fresh shrimp, cook within 1-2 days of purchase. Frozen shrimp should remain frozen until ready to use. Leftover cooked shrimp must be refrigerated within 2 hours and consumed within 3 days.
Handling
When adding shrimp to the skillet, pour any accumulated juices from the cutting board into the pan to capture all flavors. Ensure shrimp is laid in a single layer initially to promote even cooking and prevent steaming.
Pro Tips
Technique
Let the tomato-onion sauce cook until it deepens in color and thickens—this is your refrito, and patience here makes all the difference. Don't rush it, mi amigo.
Substitution
If shrimp isn't available, white fish like cod works beautifully, or you can use a mix of both for a surf-and-turf approach.
Flavor Boost
The lime squeeze at the end is not optional—it's essential! It brightens everything and ties all the flavors together like a proper coastal sauce should.
From the chef
The secret of this shrimp picante is the refrito — tomato and onion cooked slow together until they deepen and thicken into something that smells like a Saturday morning market. Garlic, cumin, and a touch of cayenne go in before the shrimp, which need only three or four minutes to turn pink and tender in that sauce. Rice underneath, cilantro and lime stirred in at the end to transform good into unforgettable. It is the dish that brings everyone to the table, vibrant and generous, every single time.
TagsShrimpSpicyTomato SauceLimeCilantroGarlicCuminOne PotWeeknight DinnerCoastal
AllergensShellfish
Source: generated · June 10, 2026