If stir-frying and one-pan meals are your preferred method of weeknight cooking, I hear you! This delicious recipe for Camarones a la Mexicana, also called Shrimp Mexican Style, Ranchero Style, or Mexican Shrimp, is an easy shrimp recipe for weeknight dinner.

This dish is essentially a Mexican-style stir-fry – juicy, buttery shrimp cooked with a ranchero sauce.

overhead shot of cooked mexican style shrimp camarones a la mexicana in skillet

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Right about this time of year, I’m looking for anything to give me a little glimmer of summer. This yummy shrimp recipe is one that transports me to a Mexican beach resort.

What is Camarones a la Mexicana?

“A la Mexicana” in the name of any dish is a clue that it is usually prepared with tomato, onion, and jalapeño or serrano chile. So why “a la Mexicana,” you ask? Because the ingredients are the colors of the Mexican flag!

chiles, onions and tomatoes arranged to look like the Mexican flag on a white rectangular plate with a sprig of fresh cilantro

This succulent scampi-esque dish (also known as ranchero-style shrimp) is no exception to the rule. Jumbo shrimp are sautéed in garlic and spices and then tossed in a flavorful sauce that is similar to cooked pico de gallo. Finish it off with a squeeze of fresh lime juice and cilantro, and I swear it’s heavenly! 

Quick, easy, and versatile

This simple, one-skillet dish is your answer to a quick and easy weeknight dinner! Everything cooks in one pan for maximum flavor and minimum cleanup.

Bonus…Dinner can be on the table in under 15 minutes! Watch this video to see how quickly this recipe comes together.

Thanks to the geniuses over at Land O’Lakes, you can also have one ingredient that pulls double duty. You could sauté onions and garlic with olive oil and then add butter to cook the shrimp, but using Land O Lakes® Butter with Olive Oil & Sea Salt means that you just need one ingredient to do both. Get all the flavor of butter with the goodness of olive oil.

For just about 100 years, Land O’Lakes farmers have been working together to put farm-fresh products on the table for us, and for their families (Meet their farmer-owners).

overhead shot of mise en place for Mexican Ranchero Shrimp - land o lakes butter, raw shrimp, garlic, salt, pepper and paprika

This recipe for Camarones a la Mexicana is also flexible. Serve it over rice, with corn tortillas to make tacos, or even over pasta with a hunk of crusty bread. (If you go the bread route, better bring that tub of Land O Lakes® Butter with Olive Oil & Sea Salt to the table with you, just saying.) There’s no wrong way to eat this tasty dish.

How to Prepare Shrimp

I highly recommend heading to the seafood counter in your grocery store and splurging on fresh large or extra-large shrimp that have already been peeled and deveined.

raw shrimp in a blue bowl with paper towels to dry

For an economic option, check the frozen aisle for pre-peeled and deveined large shrimp to cut way back on prep.

To defrost the frozen shrimp, you can go one of two ways. The first is to let it thaw overnight in the fridge. If you didn’t think that far ahead, don’t fret.

For faster thawing, take the shrimp out of its package, put it in a strainer, and rinse in cold water. The shrimp should be ready to cook in about 15 minutes.

How to Cook Shrimp

Once the shrimp is defrosted, place shrimp on paper towels to dry until needed.

Combine paprika, salt, pepper, and garlic in a small bowl.

blue and white patterned bowl with salt, pepper, garlic and paprika to coat shrimp

Place shrimp in a large bowl and toss with the spice mixture to combine.

raw shrimp tossed in paprika garlic spice mix in blue and white bowl

Heat large skillet on medium-high heat until it is almost smoking. Add two tablespoons of Land O Lakes® Butter with Olive Oil & Sea Salt.

camarones a la mexicana cooking in a black cast iron skillet with silver tongs

When the pan is nice and hot, add the shrimp and spread out evenly. The shrimp will cook quickly, so turn over after one to two minutes on each side. Remove the shrimp from the pan.

TIP: Shrimp cook very quickly. As soon as they become pink and opaque, they’re done! Don’t let them curl up into tight little O’s. If they do, they’re overcooked.

overhead shot of cooked camarones in a blue and white bowl

How to Make Ranchero Sauce

To the same (unwashed) pan, add an additional tablespoon of Land O Lakes® Butter with Olive Oil & Sea Salt. Add chopped onion and cook for two minutes or until it is beginning to caramelize.

Add the tomato and serrano and cook for another two to three minutes. It’s similar to making ranchero sauce for huevos rancheros.

You’re almost done! Now, just add the shrimp back to the pan, along with a squeeze of fresh lime juice and cilantro. Toss to combine just until the shrimp are warm. 

Remove from heat and serve warm. Serve with crusty bread, over rice, or tortillas for tacos.

turquoise plate with camarones a la mexicana, sliced avocado and crusty bread topped with butter next to a pan full of mexican ranchero style shrimp

Frequently Asked Questions 

What’s the best way to serve Camarones a la Mexicana?

This is a super versatile dish. Feel free to serve with:

Can I make Ranchero Shrimp ahead of time?

While I personally think this yummy shrimp stir-fry is best from the frying pan, leftovers will keep for up to three days in the refrigerator. I do not recommend freezing the leftovers, though, as the cooked shrimp end up a bit rubbery.

Need more dinner inspiration?

Check out these other traditional Lenten recipes to start cooking from Ash Wednesday to Easter Sunday!

If you made this recipe for Camarones a la Mexicana (Ranchero Style Shrimp), please let me know how you liked it in the comments below. I love hearing from you!

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black skillet with ranchero style shrimp and a multicolored linen wrapped around the handle

black cast iron sauté pan filled with cooked ranchero style shrimp

Camarones a la Mexicana (Ranchero Style Shrimp)

5 (15 ratings)
If stir-frying and one-pan meals are your preferred method of weeknight cooking, I hear you! This delicious recipe for Camarones a la Mexicana, also called Shrimp Mexican Style, Ranchero Style, or Mexican Shrimp, is an easy shrimp recipe for weeknight dinner.
Print Pin Rate
Yield: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients

  • 1 pound large raw shrimp, peeled and deveined
  • 1 1/2 teaspoons smoked paprika
  • 1/4 teaspoon salt 
  • 1/2 teaspoon pepper
  • 2 garlic cloves, minced
  • 3 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt, divided
  • 1/2 cup diced white onion
  • 3 roma tomatoes, chopped
  • 1 serrano or jalapeño, diced
  • 1 lime, juiced
  • 1/2 cup cilantro, chopped

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Instructions 

  • Place shrimp on paper towels to dry until needed.
  • Combine paprika, salt, pepper, and garlic in a small bowl.
  • Place shrimp in a large bowl. Pour spices and garlic over shrimp. 
  • Heat large skillet on medium-high heat until almost smoking. Add 2 tablespoons of Land O Lakes® Butter with Olive Oil & Sea Salt.
  • When the pan is nice and hot, add the shrimp and spread out evenly. The shrimp will cook quickly, so turn over after 1 to 2 minutes on each side.
  • Remove the shrimp from the pan. 
  • To the same pan add additional tablespoon of Land O Lakes® Butter with Olive Oil & Sea Salt.
  • Add diced onion and sauté for 2 minutes.
  • Add the tomatoes and serrano and cook for 2 to 3 minutes.
  • Add the shrimp back in, along with the fresh lime juice and cilantro. Toss to combine just until the shrimp are warm. 
  • Remove from heat and serve warm. Serve over rice or with crusty bread or tortillas for tacos.

Video

Notes

Serving and Storage

This is a super versatile dish. Feel free to serve with:
While I personally think this yummy shrimp stir-fry is best from the frying pan, leftovers will keep for up to three days in the refrigerator. I do not recommend freezing the leftovers, though, as the cooked shrimp end up a bit rubbery.
Calories: 216kcal, Carbohydrates: 7g, Protein: 24g, Fat: 10g, Saturated Fat: 6g, Trans Fat: 1g, Cholesterol: 308mg, Sodium: 1107mg, Potassium: 291mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1178IU, Vitamin C: 19mg, Calcium: 189mg, Iron: 3mg
Author: Yvette Marquez
Course: Dinner, Lent
Cuisine: Mexican

Photography by Raemi Vermiglio / Video by Pure Cinematography

This post is in partnership with Land O Lakes. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.