Camarones a la Mexicana
10
Updated Sep 11, 2026
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Camarones a la Mexicana is one of those shrimp dishes that proves you don’t need a long ingredient list to make something satisfying. Large shrimp cook quickly with tomatoes, white onion, chile, garlic, and cilantro for a fresh, saucy meal that’s ready in about 20 minutes.
This recipe always makes me think of eating seafood near the coast in Mexico: nothing fancy or complicated, just fresh ingredients cooked simply and served with rice and warm tortillas.
Table of Contents
- Quick Look: Camarones a la Mexicana
- Why This Is Muy Bueno
- What is Camarones a la Mexicana?
- Ingredients & Substitutions
- How to Make Camarones a la Mexicana
- Serving Suggestions
- Expert Tips
- Storage & Reheating
- Frequently Asked Questions
- More Mexican Shrimp Recipes
- Camarones a la Mexicana (Mexican-Style Shrimp) Recipe
Quick Look: Camarones a la Mexicana
- Time: 20 minutes
- Yield: 4 servings
- Diet: Gluten-free, pescatarian
- Heat Level: Mild to medium; use serrano for more heat or jalapeño for milder
- What It Is: Shrimp cooked with tomatoes, white onion, and green chile, the classic red, white, and green a la Mexicana combination
- Best With: Rice, warm tortillas, or crusty bread
Why This Is Muy Bueno
- Classic “a la Mexicana” ingredients. Tomato, white onion, and serrano or jalapeño bring the red, white, and green colors of the Mexican flag to the dish. This combination shows up again and again in Mexican home cooking.
- Simple pantry seasonings. There’s nothing complicated here. Smoked paprika adds a subtle smoky note, but regular paprika or your favorite chile powder works, too.
- Fast but feels fancy. Shrimp cooks in minutes, so you can have this colorful, saucy dish on the table in about 20 minutes, even though it looks special enough for company.
- Great for Lent. Camarones a la Mexicana is an easy meatless Friday meal during Lent, especially served with Mexican rice, beans, or warm tortillas.
What is Camarones a la Mexicana?
Camarones a la Mexicana is a Mexican shrimp dish made with tomatoes, white onion, and green chile, usually serrano or jalapeño. In Mexican cooking, a la Mexicana often refers to this red, white, and green combination because the ingredients echo the colors of the Mexican flag.
You’ll see the same trio in everyday dishes like Huevos a la Mexicana. It also makes this colorful shrimp dish especially fitting for Mexican Independence Day celebrations in September.
The shrimp cook quickly with the tomato, onion, chile, and garlic, creating a light, saucy dish that can be as mild or spicy as you like depending on the chile you use.
⭐⭐⭐⭐⭐
“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!”
— Heather
Ingredients & Substitutions
You only need a handful of fresh ingredients and simple pantry seasonings for Camarones a la Mexicana:
- Large raw shrimp – Peeled and deveined. Fresh or frozen both work. If frozen, thaw completely and pat dry before seasoning.
- Smoked paprika – I like the subtle smoky flavor it adds, but regular paprika or your favorite chile powder also works.
- Salt & black pepper – Simple pantry seasonings that let the shrimp and fresh vegetables shine.
- Garlic – Freshly minced garlic adds plenty of flavor.
- Salted butter – Adds richness to the shrimp and sauce. Unsalted butter works too; simply adjust the salt to taste.
- White onion – The traditional white element in the a la Mexicana combination. Yellow onion works in a pinch.
- Roma tomatoes – Their firm texture holds up well as they cook and creates a light, fresh tomato sauce.
- Serrano or jalapeño – I prefer serrano for more heat; use jalapeño for a milder dish. For less heat, remove the seeds and membranes.
- Fresh lime juice – Brightens the buttery tomato sauce. Freshly squeezed is best.
- Cilantro – Adds a fresh finish. If you’re not a cilantro fan, you can leave it out.
The complete list of ingredients, quantities, and instructions is in the printable recipe card below.
How to Make Camarones a la Mexicana
Camarones a la Mexicana cooks quickly, so have all your ingredients prepped before you start. Once the skillet is hot, the dish comes together in minutes.
Step 1: Dry and season the shrimp. Pat the shrimp dry with paper towels. In a small bowl, combine the smoked paprika, salt, black pepper, and minced garlic. Toss with the shrimp until evenly coated.
Step 2: Cook the shrimp. Heat a large skillet over medium-high heat until hot. Add 2 tablespoons butter. Arrange the shrimp in a single layer and cook for 1 to 2 minutes per side, just until pink and opaque. Transfer the shrimp to a plate and set aside.
Step 3: Sauté the onion. Add the remaining 1 tablespoon butter to the same skillet. Add the diced onion and sauté for about 2 minutes, until it begins to soften.
Step 4: Add the tomatoes and chile. Stir in the tomatoes and serrano or jalapeño. Cook for 2 to 3 minutes, until the tomatoes begin to soften and release their juices.
Step 5: Finish the dish. Remove the skillet from the heat. Return the shrimp to the skillet and add the fresh lime juice and cilantro. Toss gently until everything is combined and the shrimp are warmed through.
Step 6: Serve. Serve immediately with your favorite sides and warm tortillas.
Watch my video showing how to make Camarones a la Mexicana to see just how quickly this recipe comes together.
Serving Suggestions
- Serve over Mexican rice or cilantro lime rice.
- Warm corn tortillas or flour tortillas are perfect for scooping up the shrimp and sauce.
- Pair with frijoles de la olla or refried beans.
- Serve with a crusty roll for soaking up the tomato-chile juices.
Expert Tips
- Thaw frozen shrimp safely. For the best texture, thaw frozen shrimp overnight in the refrigerator. For a quicker method, place the shrimp in a sealed bag and submerge in cold water until thawed, about 15 to 20 minutes. Pat completely dry before seasoning.
- Don’t overcook the shrimp. Cook just until pink and opaque, about 1 to 2 minutes per side. They’ll warm briefly again when added back to the skillet.
- Pat the shrimp dry. Removing excess moisture helps the seasoning stick and gives the shrimp a better sear instead of steaming.
- Prep everything first. Once the skillet is hot, this recipe moves quickly, so have the onion, tomatoes, chile, lime, and cilantro ready to go.
- Choose your chile based on heat. I prefer serrano for more kick; jalapeño makes a milder version. For even less heat, remove the seeds and membranes.
Storage & Reheating
Store leftover Camarones a la Mexicana in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat just until warmed through to avoid overcooking the shrimp.
Frequently Asked Questions
Yes. Thaw the shrimp completely and pat them very dry before seasoning. Removing excess moisture helps the shrimp sear instead of steam.
It depends on the chile. I prefer serrano for more heat, while jalapeño makes a milder version. You can also remove the seeds and membranes to reduce the heat.
In Mexican cooking, a la Mexicana often refers to dishes prepared with tomato, white onion, and green chile, ingredients that echo the red, white, and green colors of the Mexican flag.
Serve it with Mexican rice, cilantro lime rice, warm corn tortillas, flour tortillas, or a crusty roll for soaking up the tomato-chile juices.
More Mexican Shrimp Recipes
Did you make this Camarones a la Mexicana? Leave a ⭐️ star rating and let me know how it turned out in the comments below!
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
Camarones a la Mexicana (Mexican-Style Shrimp)
Video
Ingredients
- 1 pound large raw shrimp, peeled and deveined
- 1 1/2 teaspoons smoked paprika
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 garlic cloves, minced
- 3 tablespoons salted butter or olive oil,, divided
- 1/2 cup diced white onion
- 3 Roma tomatoes, chopped
- 1 serrano or jalapeño, diced
- Juice of 1 lime
- 1/2 cup chopped fresh cilantro
Instructions
- Season the shrimp. Pat the shrimp dry with paper towels. In a small bowl, combine the smoked paprika, salt, black pepper, and garlic. Toss with the shrimp until evenly coated.
- Cook the shrimp. Heat a large skillet over medium-high heat until hot. Add 2 tablespoons of the butter. Arrange the shrimp in a single layer and cook for 1 to 2 minutes per side, just until pink and opaque. Transfer to a plate and set aside.
- Sauté the onion. Add the remaining 1 tablespoon butter to the same skillet. Add the onion and sauté for about 2 minutes, until it begins to soften.
- Add the tomatoes and chile. Stir in the tomatoes and serrano or jalapeño. Cook for 2 to 3 minutes, until the tomatoes begin to soften and release their juices.
- Finish the dish. Remove the skillet from the heat. Return the shrimp to the skillet and add the lime juice and cilantro. Toss gently until combined and the shrimp are warmed through.
- Serve. Serve immediately with your favorite sides and warm tortillas.
Notes
- Using Frozen Shrimp: Thaw overnight in the refrigerator. For a quicker method, place the shrimp in a sealed bag and submerge in cold water for about 15 to 20 minutes. Pat completely dry before seasoning.
- Control the Heat: I prefer serrano for more heat; use jalapeño for a milder dish. Remove the seeds and membranes for even less heat.
- Prep Ahead: This dish cooks quickly, so have all your ingredients chopped and ready before you start.
- Paprika Options: I like smoked paprika for its subtle smoky flavor, but regular paprika or your favorite chile powder works, too.
- Best Served Fresh: Camarones a la Mexicana is best enjoyed right away. Refrigerate leftovers in an airtight container for up to 2 days and reheat gently to avoid overcooking the shrimp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Raemi Vermiglio / Video by Pure Cinematography
Disclosure: This post was originally sponsored by Land O’Lakes and has since been updated.
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.. ❤