Camarones a la Mexicana (Mexican-Style Shrimp)

Camarones a la Mexicana with shrimp, tomatoes, onion, jalapeño, and cilantro in a cast iron skillet with crusty bread.

5 (18 ratings)

Camarones a la Mexicana (Mexican-Style Shrimp)

Camarones a la Mexicana is a quick Mexican shrimp dish made with tomatoes, white onion, and serrano or jalapeño, the classic red, white, and green ingredients of an a la Mexicana preparation. Ready in about 20 minutes, it’s colorful enough for entertaining and easy enough for a weeknight meal.

Prep Time5

Cook Time15

Total Time20

Course: Dinner, Lent

Cuisine: Mexican

Servings:

Author: Yvette Marquez-Sharpnack | Muy Bueno

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.

Video

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