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You are here: Home » Seafood » Shrimp Mexican Style or Ranchero

Shrimp Mexican Style or Ranchero

Published March 25, 2016 Last modified August 15, 2019 by Mely Martínez 13 Comments

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Shrimp Mexican Style, or “Ranchero Style”, is one of the easiest and quickest ways to eat shrimp, and it is also really delicious. It has the basic Mexican staples like tomato, onion, and peppers. Sometimes, I add a splash of white wine to the sauce and it tastes even better. Just writing these lines makes my mouth water thinking of the wonderful blend of flavors. If you don’t want to eat it with rice, serve over a bowl of pasta or with crusty bread to absorb all those divine juices.

Shrimp Mexican Style Recipe

Shrimp Mexican Style | step by step instructions with photos of the processThis week is Holy Week around the world, and in Mexico, a country with a large Catholic population, the consumption of fish and seafood is popular during this celebration, especially Friday and Saturday.  Other meals enjoyed by many people around this time are buñuelos, potato patties, nopales, Fava bean soup, dried shrimp patties, capirotada and many other dishes made with fish and seafood.

How to make Shrimp Mexican Style

JUMP TO FULL INSTRUCTIONS Shrimp Mexican Style | quick and easy recipe

DIRECTIONS:
Shrimp Mexican Style | I hope you enjoy this delicious recipe

  • Heat oil over medium-high heat in a large skillet. Add the onion and cook for about 2 minutes until it starts looking transparent. Add the garlic and Serrano peppers and cook for 2 more minutes until the onion starts browning. (Please check the ingredients list below)
  • Stir in the chopped tomato, cover, and reduce heat to medium. Cook for about 10 to 12 minutes. The tomatoes will release their juices and will soften.
  • Add the shrimp. Season with salt and pepper and cook for about 3-4 minutes or until the shrimp change to an opaque color. Remove from heat and stir in the chopped cilantro.

Shrimp Mexican Style | Authentic Mexican Food Recipes
Serve immediately with rice, warm corn tortillas, and lime wedges.

Shrimp Mexican Style or ranchero style

Shrimp Mexican Style, or “Ranchero Style”, is one of the easiest and quickest ways to eat shrimp, and it is also really delicious. It has the basic Mexican staples like tomato, onion, and peppers. Sometimes, I add a splash of white wine to the sauce and it tastes even better.
4.39 from 13 votes
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Course: Main Course, Seafood
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 210kcal
Author: Mely Martínez - Mexico in my Kitchen

Ingredients

  • 2 Tablespoon olive oil*
  • ½ of a medium white onion finely chopped
  • 2 small garlic cloves minced
  • 2 Serrano peppers**
  • 1 Pound tomatoes diced
  • 1 Pound raw shrimp cleaned and deveined.
  • ½ cup cilantro chopped
  • Salt and pepper to taste

Instructions

  • Heat oil over medium-high heat in a large skillet. Add the onion and cook for about 2 minutes until it starts looking transparent. Add the garlic and Serrano peppers and cook for 2 more minutes until the onion starts browning.
  • Stir in the chopped tomato, cover, and reduce heat to medium. Cook for about 10 to 12 minutes. The tomatoes will release their juices and will soften.
  • Add the shrimp. Season with salt and pepper and cook for about 3-4 minutes or until the shrimp change to an opaque color. Remove from heat and stir in the chopped cilantro.

Serve immediately with rice, warm corn tortillas, and lime wedges.

    Notes

    • Sometimes I like to mix 1 tablespoon of olive oil and 1 tablespoon of butter.
    • You can use jalapeño peppers if you can’t find Serrano, and adjust the amount to your liking.

    Nutrition

    Serving: 4oz | Calories: 210kcal | Carbohydrates: 7g | Protein: 24g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 285mg | Sodium: 889mg | Potassium: 420mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1110IU | Vitamin C: 24.7mg | Calcium: 185mg | Iron: 2.8mg
    Have you made this recipe? Let me know on InstagramTag @mexicoinmykitchen and hashtag me #mexicoinmykitchen!
    Recipe in spanish https://www.mexicoenmicocina.com/camarones-a-la-mexicana-o-rancheros/

    Provecho!
    Mely,

    More recipes:
    Ceviche Verde-Green Mexican Ceviche
    Tequila Shrimp Recipe

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    Filed Under: Mexican Lent Season Food, Quick & Easy Mexican Recipes, Seafood Tagged With: Ranchero, seafood, Shrimp, Shrimp Mexican Style

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    Reader Interactions

    Comments

    1. Angeline Munoz

      March 25, 2016 at 10:07 pm

      Mely,
      Would you consider adding a Pinterest widget to your posts/recipes? I would love to pin these recipes.
      Thanks,
      Angeline

      Reply
      • mmartinez

        March 27, 2016 at 2:25 pm

        Hello Angeline,

        There is a Pinterest widget in each photo, just move the cursor to the picture and the widget will appear. There is also a Pinterest and Facebook widget at the bottom of the post, right above the comment section.
        Are you on a mobile device or in a latptop or desktop computer?

        Reply
      • Angeline Munoz

        March 29, 2016 at 4:04 am

        Hi, I'm on a mobile device. I will go back and look for that widget. Thanks

        Reply
    2. Béatrice Lanoix

      March 27, 2016 at 8:45 pm

      5 stars
      Hi Mely, I just love your blog and I must tell you that your beautiful photos are mouth watering. I live in Canada and was excited to find nopales this week for the first time this winter as well as gorgeous gulf shrimp. I made a nopales salad and was looking for a main course to use my shrimp… this recipe was calling for me. Thank you for the inspiration, it helps survive our cold winters!

      Reply
    3. ~~louise~~

      March 29, 2016 at 10:56 pm

      5 stars
      Hi Mely:)
      Wow! That is one fabulous looking plate of shrimp!!! I love the simplicity of ingredients that bring one powerful tasting meal I'm sure!!!

      Thank you so much for sharing, Mely…

      Reply
    4. Cindy Robinson

      July 22, 2018 at 12:36 pm

      I’ve made this dish several times and it is one of my favorites! Easy and the simple ingredients are amazing together! I didn’t have Serrano or jalapeno peppers the first time, so I used a can of mild green chile’s! I drained the juice and reserved , then put the chili’s in where the peppers would’ve gone! I then added the reserved juice with my tomatoes. OMG, that was the best stuff! I could’ve eaten 2 plates! I liked it with the other 2 peppers each time I used those, but my favorite was the green chile’s!!!
      Thank you, thank you, thank you!!

      Reply
      • mmartinez

        July 22, 2018 at 12:48 pm

        That’s the beauty of this dish, you can adjust some of the ingredients. Thank you very much for your helpful comment.

        Reply
    5. Cindy Robinson

      July 22, 2018 at 12:37 pm

      5 stars
      I meant to give it a five, but my rice was done and I missed the last star, I think!

      Reply
    6. Theresa

      December 15, 2018 at 9:35 pm

      5 stars
      MY favorite shrimp and I can incorporate the same ingredients to different meats to change it up. ALL PERFECT!! Thank you Mely

      Reply
    7. Lucia Harrison

      January 13, 2019 at 5:39 pm

      5 stars
      Yummy, made as directed. Excellent and so simple.

      Reply
    8. Annaise Petersen

      January 19, 2019 at 2:47 am

      5 stars
      Jusy finished making this delicious dish for my husband and I. It is a perfect dish to mix things up, but simply. Cant wait to make it again and please the crowd!

      Reply
    9. Cindy

      July 12, 2019 at 3:41 pm

      5 stars
      I have made this countless times. I love it as is, but I’m having a dinner party and I understand some guests don’t care for cilantro. What herb can I use instead/

      Reply
      • mmartinez

        July 14, 2019 at 5:53 pm

        Hello Cindy,
        Use Mexican oregano, or flat parsley.

        Reply

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    ABOUT ME

    Mexico in my kitchen | Mely Martinez

    Hi, I’m Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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