Camarones a la Mexicana (Ranchero Style Shrimp) + Video
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on Feb 25, 2021, Updated Jul 24, 2024
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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.
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!
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).
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.
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.
Place shrimp in a large bowl and toss with the spice mixture to combine.
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.
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.
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.
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:
- Cilantro Lime Rice
- Spaghetti Verde
- Refried Beans
- Make Shrimp Tacos
- Angel hair pasta
- Tortilla chips
- Crusty bread
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!
- Crispy Potato Tacos
- Chiles Rellenos
- Easy Shrimp Ceviche
- Mexican Lentil Soup
- Tortitas de Camarón con Nopales
- Camarones a la Diabla
- Capirotada
- Tuna Patties
- Tuna Salad
- Camarones al Mojo de Ajo
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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Camarones a la Mexicana (Ranchero Style Shrimp)
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
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:- Cilantro Lime Rice
- Spaghetti Verde
- Refried Beans
- Make Shrimp Tacos
- Angel hair pasta
- Tortilla chips
- Crusty bread
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Made this tonight with rice and fresh tortillas! Easy and super flavorful! Thanks for sharing this wonderful dish.
I was gifted 1 kg of shrimp, fully intact. As a boy from Illinois (now in Brazil) I never cleaned shrimp, shuck corn, yes. Tonight I learned to clean shrimp, poo and all. The shrimp went right into this dish. I followed the directions, ingredients and all. I used the final shrimp in tacos. They were delicious! The best part is I didn’t have to share; wife is allergic to peppers and mother in law is allergic to shrimp. The only thing I would do different is keep the tomatoes and cilantro out until the end if I make tacos again.
This is good. I sautéed the veggies first, and tossed the seasoned shrimp in to cook together in the last couple of minutes. I added some yellow bell peppers and used cherry tomatoes because I had them around. Nicely flavored.
I did not have high hopes for this dish quite honestly; I was worried it would be lacking in flavor. So pleased that I was wrong!! The whole family loved it and this is a dish I will make over and over again. Thank you for sharing!
This recipe is bomb!! Normally don’t eat big shrimp only Popcorn shrimp. I made this for my kids and husband and I tried it and it was so delicious. I Served with steak, baked potato, and rolls. My husband had tortillas!
This was excellent made it tonight. Has already been added to my recipe box. Don’t wanna loose this one.
I had friends visiting me in Florida from Germany. The loved it as did I. Will make this one again. Thanks!
Very good. Loved it.
I had to substitute grape tomatoes, dried mulatto (dried poblano) peppers, and lemon, because that’s what I had, and it came together perfectly. This is a great recipe that’s also quick and easy.
Loved this dish, I served on top of rice cauliflower, it was delitous. Next time I have to make double recipe, it was so delitous, it went really fast. Thank you mija.. ❤