Camarones a la Mexicana, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Camarones a la Mexicana

Cuisine: Mexican
Servings: 4 servings
Fresh ingredients and aromatic spices are key to this quick and easy shrimp recipe. This is my kind of fast food!

Camarones a la Mexicana is a shrimp recipe that's as easy as preparing your favorite pico de gallo recipe and combining it with some extra large shrimp for a quick, hot, stir-fry. I promise it will take you longer to prep than the entire cooking time on this shrimp recipe.

I love working with fresh ingredients just as much as I love my large assortment of dry spices. This dish was inspired by some wonderful spices I picked up at my friend’s bulk food store. The smoked paprika and jalapeño powder were so aromatic and beautiful in color, I automatically knew I wanted to prepare some shrimp. And for me, it's the simple and fresh ingredients, such as tomatoes, chiles, onions, cilantro and garlic that help create the most delicious meals.

Ingredients

  • 1 pound shrimp extra large, peeled and cleaned
  • 1/3 teaspoon salt
  • 1/3 teaspoon pepper
  • 1/3 teaspoon smoked paprika
  • 1/3 teaspoon jalapeño powder or substitute with cayenne or chipotle
  • olive oil
  • tablespoons red wine vinegar
  • You Will Also Need
  • 1/2 cup white onion diced
  • 1-2 serrano or jalapeño peppers diced
  • 4 cloves garlic minced
  • 2 Roma tomatoes diced
  • 1 lime juiced
  • salt to taste
  • pepper freshly cracked, to taste
  • 1/4 cup cilantro chopped

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Directions

  1. After cleaning the shrimp, transfer to a plate and use paper towels to soak up any excess moisture. Removing the excess moisture helps the shrimp sear much better when ready to cook. Season with the dry spices, drizzle with olive oil, and stir to combine. Set aside.
  2. Prep your peppers, onion, garlic and tomatoes. Preheat 2 tablespoons of olive oil in a large skillet to medium/high heat for 5 minutes.
  3. When the pan is nice and hot, add the shrimp and spread out evenly. The shrimp will cook quickly, so turn over after one minute and cook for another minute. Before removing from the pan, drizzle in the 1½ tablespoons of red wine vinegar. Remove the shrimp from the pan. I know it may seem a waste of time to remove the shrimp only to add them back in, but doing this will prevent them from overcooking.
  4. In that same pan, add 1 more tablespoon of olive oil, onions, chile peppers and garlic. Season lightly with salt and pepper and saute for 3 minutes. Add the tomatoes, pinch of salt and pepper, and cook for another 3 minutes.
  5. Add the shrimp back in, along with the fresh lime juice and cilantro. Toss to combine just until the shrimp are warm.
  6. Remove from heat and serve right away. Serve over rice or with tortillas for tacos.

Chef Notes

Jalapeño powder and smoked paprika will stay fresh when stored in a cool, dry space away from light. You can make a quick crunchy cabbage slaw to go with this dish: 3 cups shredded cabbage, 1 cup julienned jicama, 4 diced radishes, 1 minced chile serrano, 1/4 cup chopped cilantro, fresh lime juice, olive oil, salt and pepper to taste. Double up on the corn tortillas when preparing soft tacos. This will prevent the tortillas from tearing and makes for a heartier taco.

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