Camarones Borrachos (Drunken Shrimp)

Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 16-18 minutes
Servings: 2-4 servings

If you're looking for a tasty Mexican-inspired shrimp recipe to serve at your next dinner party, try these fresh, fast and delicious drunk shrimp!

These camarones borrachos, or "drunken shrimp," are one of those super-easy recipes that come together in less than an hour. Of course, if you're working with frozen shrimp, you'll need to plan a bit.

For a few years, I was intimidated by the thought of cooking fresh shrimp. If I only knew how easy is was back then, we would have been enjoying more shrimp dishes like this one quite often. The key is finding good-quality shrimp. And if you are like me and live in an area where fresh seafood is not abundant, there are some really good frozen brands out there. The important thing is to get into your kitchen, try new foods, and introduce new ingredients in your everyday menu.

This can be made as a quick and delicious meal for two or as an appetizer for four.

Ingredients

  • For the Shrimp
  • 1 pound large shrimp peeled and deveined
  • salt to taste
  • Fresh cracked pepper to taste
  • 1 teaspoon Crushed red pepper flakes (set 1/2 teaspoon aside)
  • 1/2 teaspoon coriander ground
  • 1/2 teaspoon cumin ground
  • 2 tablespoons grapeseed oil or olive oil
  • 1/3 cup onion finely chopped
  • 2-3 cloves garlic minced
  • 1-2 jalapeños or serrano peppers, sliced
  • 4 key limes juiced (or 2 regular limes)
  • 1 cup Mexican beer Modelo or Corona
  • 1 1/2 tablespoons unsalted butter
  • 1/2 teaspoon Mexican oregano crushed
  • 1-2 teaspoons knorr chicken bouillon powder
  • 2 bay leaves
  • 2 dashes hot sauce
  • For Garnish
  • 1/4 small red onion sliced thin
  • 1/2 medium cucumber sliced thin
  • 1-2 tablespoons cilantro chopped
  • Lime wedges

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Directions

  1. Season the clean shrimp with the salt, fresh cracked pepper, 1/2 teaspoon crushed red pepper flakes, coriander and cumin. Drizzle with 1 tablespoon of oil and stir well until evenly coated. Set aside.
  2. Heat 1 tablespoon of grapeseed oil in a skillet to medium. After a minute, add the onion, garlic, chile peppers and the other 1/2 teaspoon of crushed red pepper flakes. Season lightly with salt and pepper and sauté for 3 minutes.
  3. Add the lime juice, beer, butter, oregano, bouillon, bay leaves and hot sauce. Cook at a low simmer for 5 to 6 minutes. Taste for salt and pepper.
  4. Add the shrimp to the broth, making sure it is immersed. Cook for 5 more minutes or until shrimp turns pink. Remove from heat. Transfer to serving dish. Garnish with red onion, cucumbers, cilantro and lime wedges. Serve with tostadas, chips and extra hot sauce.

Chef Notes

Adding the beer is optional. You can substitute the beer with low-sodium chicken broth or shrimp stock, if available. For a quick shrimp stock, you could gently boil the shrimp shells in 1 cup of water for 5 minutes.

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