Omi Hopper's Asopao de Camarones

Total Time
40 min
20 min
20 min
Omi lightens up this classic Puerto Rican stew by swapping in riced cauliflower for regular rice.


Avocado oil

2 Tbsp

Uncooked celery

1 rib(s), medium, finely chopped

Uncooked carrot(s)

1 medium, finely chopped

Uncooked onion(s)

1 medium, yellow, finely chopped

Sofrito sauce

½ cup(s)

Canned tomato paste

1 Tbsp

Seafood seasoning

1½ tsp

Dried oregano

1½ tsp

Ground cumin

½ tsp


½ tsp

Vegetable stock

4 cup(s)

Uncooked cauliflower rice

3 cup(s)

Sweet red pepper(s)

¼ medium, finely chopped

Green pepper(s)

¼ medium, finely chopped

Culantro (recao) leaves

3 leaf/leaves

Uncooked shrimp

1 pound(s), peeled and deveined

Lemon zest

1 tsp, to 2 tsp


  1. Heat the oil in a large pot over medium. Add the celery, carrot, onion, sofrito, tomato paste, seafood seasoning, oregano, cumin, and paprika; saute until the vegetables are tender and lightly browned, 5 to 7 minutes.
  2. Add the stock; bring to a boil over medium-high
  3. Add the cauliflower rice, bell peppers, and culantro leaves; reduce the heat to low and simmer, stirring a few times, 5 minutes.
  4. Add the shrimp and lemon zest; cook, stirring a few times, until the shrimp are opaque, about 5 minutes.
  5. Serving size: about 2 to 2 ½ cups