Camarones a la Mexicana is a beloved Mexican dish featuring succulent shrimp cooked in a flavorful tomato sauce with onions, garlic, and a hint of heat from jalapeños or serrano peppers. The name a la Mexicana refers to the inclusion of the classic Mexican ingredients in the dish.
Camarones a la Mexicana is often enjoyed as a main course, served with buttery rice, beans, and warm tortillas on the side. Occasionally, it’s garnished with fresh cilantro for an extra burst of flavor.
In my big family, mealtime was always fun. We loved this dish because it tasted so good! My grandmother taught me how to make it her special way, and it’s been a favorite ever since.
If you’re looking for a simple and quick-to-prepare Mexican dish, this is an excellent choice for both weekday meals and special gatherings. Whether you prefer a mild or fiery flavor, you can customize it to your liking.
Ingredients
- Shrimp: You can use fresh or frozen shrimp.
- Onion: Adds a savory and aromatic flavor to the dish, enhancing its overall taste.
- Tomatoes: Diced tomatoes bring a juicy sweetness and makes the base for the sauce.
- Peppers: Jalapeño or serrano peppers give the dish its fiery flavor, but feel free to customize the amount according to your taste buds. If you like it extra spicy, go ahead and add more! But if you prefer a milder taste, just use a little less. It’s all about making the dish perfect for you.
- Powdered shrimp stock: I like to add powdered shrimp stock to my Camarones a la Mexicana because it gives the dish an extra boost of seafood flavor, creating a rich and savory base. However, if you prefer, you can leave it out altogether and the dish will still taste delicious. It’s completely optional and depends on your personal preference for seafood intensity.
- Cilantro: Adds a lively and fresh herbal taste, essential for authentic Mexican dishes.
- Garlic: Minced garlic adds a subtle depth of flavor and aroma.
- Oil: I typically use olive oil when making this dish, but feel free to use whichever oil suits your taste and preference.
How To Make Camarones a la Mexicana
Begin by heating a generous amount of olive oil in a large pan over medium-low heat.
Once the oil is heated, add the diced onion, jalapeño peppers, and minced garlic to the pan.
Sauté the ingredients together, stirring occasionally, until they become soft and fragrant, which usually takes about 5 minutes.
After the aromatics have softened, add the diced tomatoes and let them simmer until they release their juices.
Combine everything well, then slightly increase the heat until it simmers gently. Add the powdered shrimp stock, salt, and a pinch of black pepper.
This creates a rich and savory base. Stir until well combined, then let it simmer gently.
Once the sauce thickens to your liking, add the peeled and deveined shrimp to the pan. Gently stir to coat them in the sauce, then let them cook undisturbed for a few minutes.
Keep an eye on them, as shrimp cook quickly, and you’ll want to ensure they’re evenly pink and cooked through. Depending on the size of the shrimp, this should take about 5 minutes.
Once the shrimp have turned a beautiful shade of pink and are cooked through, it’s time to add the final touch – freshly chopped cilantro.
Sprinkle the vibrant green cilantro over the top of your camarones a la Mexicana and stir it in gently, allowing its fresh, herbaceous flavor to infuse the dish with brightness and depth.
Recipe Notes & Tips
- When making this Mexican-style shrimp, make sure to properly devein the shrimp before cooking to ensure they’re clean and ready to eat.
- Decide whether you want to leave the tails on or remove them from the shrimp before cooking. Leaving the tails on can add visual appeal to the dish, but removing them makes for easier eating.
- Allowing the tomato sauce to simmer for enough time is the key to making a good Camarones a la Mexicana! This helps create a rich and flavorful base for the shrimp.
- Cook the shrimp just until they turn pink and opaque, being careful not to overcook them to prevent them from becoming tough and rubbery.
Serving Mexican-Style Shrimp
When serving Camarones a la Mexicana, I love to pair it with classic Mexican sides for a satisfying meal. I love pairing it with fluffy red rice to balance the spicy shrimp just like my abuela used to make.
During family gatherings, I often serve it with warm tortillas and creamy guacamole, allowing us to easily wrap and enjoy each bite. Adding salsa also brings a delightful kick, completing the meal with a burst of flavor enjoyed by all.
I particularly enjoy pairing this dish with Mexican Street Corn Elote because its creamy, tangy, and spicy flavors complement the dish perfectly!
If you want to experience the full range of Mexican cuisine, don’t forget to serve it alongside traditional Mexican beverages like horchata or my personal favorite, pineapple agua fresca.
Tips For Storing
To store Camarones a la Mexicana, cool it completely to prevent bacterial growth and to preserve the shrimp quality. Then, transfer leftovers to an airtight container to maintain freshness and prevent refrigerator odors.
Once it is in the container, just pop it in the fridge. It’ll stay good there for 3-4 days. If you won’t eat it within that time, you can freeze it for longer. Just put it in a freezer-safe container or bag, and it’ll last for 2-3 months in the freezer.
When you want to eat your leftovers, thaw it in the fridge overnight. Then, warm it up on the stove over low to medium heat until it’s heated through. Be careful not to heat it too much or the shrimp might get tough.
More Mexican Shrimp Recipes
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Camarones a la Mexicana
4 servings
Camarones a la Mexicana is a savory and spicy Mexican dish featuring shrimp cooked with tomatoes, onions, jalapeño peppers, garlic, and cilantro. This Mexican-style shrimp is typically served hot with rice and tortillas.
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Heat the olive oil in a large pan over medium-low heat.
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Add the onion, jalapeño peppers, and garlic to the pan and cook until softened about 5 minutes.
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Add the diced tomatoes, powdered shrimp stock, salt, and black pepper to the pan. Bring to a simmer and cook over medium heat for 7-8 minutes.
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Add the shrimp to the pan and cook, mixing from time to time, until pink and cooked through, about 5 minutes.
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Stir in the cilantro and serve immediately with rice and tortillas.
- You can use fresh or raw shrimp to make this recipe.
- Allowing the tomato sauce to simmer for enough time helps create a rich and flavorful base sauce for the shrimp.
Serving: 1 serving | Calories: 222kcal | Carbohydrates: 10g | Protein: 27g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 199mg | Sodium: 283mg | Potassium: 629mg | Fiber: 2g | Sugar: 4g | Vitamin A: 985IU | Vitamin C: 22mg | Calcium: 137mg | Iron: 1mg
