Camarones a la Mexicana (Mexican Ranchero Shrimp)

Cast iron skillet filled with camarones a la mexicana, featuring shrimp sautéed with tomatoes, onions, jalapeños, and fresh cilantro, served with crusty bread and a colorful striped kitchen towel.

5 (18 ratings)

Camarones a la Mexicana (Mexican Ranchero Shrimp)

This Camarones a la Mexicana recipe is a quick and flavorful Mexican shrimp dish made with large shrimp sautéed in butter with smoked paprika, garlic, tomatoes, onion, and chile. Everything cooks in one skillet and is ready in about 20 minutes. Serve with rice, warm tortillas, or crusty bread for an easy weeknight dinner or casual entertaining.

Prep Time5

Cook Time15

Total Time20

Course: Dinner, Lent

Cuisine: Mexican

Servings:

Author: Yvette Marquez

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 salted butter or olive oil, 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 butter.
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 butter.
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

Shrimp size matters: Large shrimp work best so they don’t overcook. Once shrimp turn pink and opaque, they’re done.
Using frozen shrimp: Thaw overnight in the refrigerator, or for a quicker method, place shrimp in a strainer and rinse under cold running water for about 15 minutes. Pat dry before seasoning.
Control the heat: Use jalapeño for milder heat or serrano for more spice. Remove seeds to reduce heat.
Prep ahead: This dish cooks quickly, so have all ingredients chopped and ready before you start.
Best served fresh: Camarones a la Mexicana is best enjoyed right away, but leftovers can be refrigerated for up to 2 days and reheated gently.

Nutrition