Dominican stewed shrimp is my go to when I want to make something quick and don’t want to compromise on flavor. This camarones guisados recipe only takes 25 minutes and the taste is similar to other guisados, like res guisado and pollo guisado.

Turn this into your convenient weeknight option by consistently stocking up on essential Dominican cooking vegetables (such as tomato, bell pepper, onion, and garlic), and always having a bag of shrimp in your freezer.

Camarones Guisados Dominican Stewed Shrimp

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Why you’ll love this recipe

  • Authentic Dominican flavors. Dominican style stewed shrimp quickly absorb the flavors of fresh vegetables, sofrito, and sazon, bringing out the rich taste of Dominican cooking.
  • Minimal Ingredients. Most of the ingredients you’ll need are probably already in your pantry, and the rest are basics like tomato, bell peppers, onion, garlic, and of course shrimp!
  • Only 4 Steps. Make camarones guisados in 4 easy steps and have a delicious pot of Dominican stewed shrimp in 25 minutes!

Ingredients you’ll need

  • Shrimp. Medium or large shrimp with the shells on will give the most flavor to the sauce.
  • Sazon. For that signature Dominican flavor.
  • Adobo. The best all purpose seasoning you can get.
  • Oil. You can use any neutral oil you have on hand.
  • Tomato. Creates a delicious and fresh base.
  • Onion. Yellow onion is my go to when cooking, but red and white onions work just the same.
  • Bell pepper. Both green and red bell pepper bring a flavorful combo to the recipe, so use both if you can!
  • Garlic. I always use a mortar and pestle to crush my garlic and release those flavors.
  • Sofrito. Adds a depth of flavor to the shrimp.
  • Oregano. The natural dried oregano works great, but fresh works too.
  • Tomato paste. Some tomato paste to thicken the sauce and bring some depth, color, and richness to the shrimp.
  • Lime juice. A little citrus to balance the rich flavors.
  • Cilantro. To garnish and add a little brightness to the camarones guisados.
black stewed beans dominican habichuelas negras recipe sofrito loisa


Loisa sofrito is made with fresh ingredients and brings sabor to anything you cook.

Caldero Pot

The caldero heats things up evenly and adds layers of flavor as you go.

imusa caldero pot dominican cooking

Recipe tips & tricks

  • Prep shrimp properly. Clean and devein the shrimp before cooking. You can leave the shells on for more flavor during cooking or peel them if you prefer.
  • Cooking time. Shrimp cook quickly, so be careful not to overcook them. You’ll know they’re done when they turn pink and opaque.

Serving tips

  • Serve with rice. The best way to eat camarones guisados is with rice, either white or yellow.
  • Serve with plantain. A side of crispy tostones is perfect for dipping into this delicious shrimp stew, and mofongo would serve as the perfect base!

Storage tips

  • Store the shrimp stew in the fridge for 2-3 days or freeze for up to 1-2 months. Defrost in the fridge or with the microwave. Reheat on the stovetop or in the microwave, adding water if needed, and a squeeze of lime juice to freshen the taste.

Common questions

What if you don’t have sofrito on hand?

Skip sofrito in the recipe. The dish will still be flavorful with onions, bell peppers, garlic, and lime. Sofrito adds depth of flavor, but it’s not essential for a delicious outcome.

Camarones Guisados Dominican Stewed Shrimp

Camarones Guisados (Dominican Stewed Shrimp)

5 from 7 votes
Camarones guisados, delicious and authentic Dominican style shrimp stewed in tomato, peppers, and onion ready in under 30 minutes. 
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 26 minutes
Course Main Course
Cuisine Dominican
Servings 2 servings


  • ½ lb shrimp 20-25 shrimp
  • ¼ tsp sazon
  • ¼ tsp adobo
  • 2 tbsp olive oil
  • 1 tomato chopped
  • ½ onion chopped
  • ¼ red bell pepper chopped
  • ¼ green bell pepper chopped
  • 2 cloves garlic crushed
  • 1 tbsp sofrito
  • ¼ tsp oregano
  • 1 cup water
  • 1 tsp tomato paste
  • 1 lime juice
  • Cilantro for garnish


  • In a bowl, mix shrimp with sazon and adobo. Set aside.
  • In a large pot over medium heat, add oil, tomato, onion, bell peppers, garlic, sofrito, tomato paste, and oregano. Cook for 5 minutes, or until vegetables are softened and create a paste.
  • Add water to the pot and bring to a boil. Add shrimp to the pot and mix. Cover with lid and cook for 10 minutes, or until shrimp is fully cooked and sauce has thickened.
  • Remove from heat and add lime juice. Mix, garnish with cilantro, and serve. Buen provecho!
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