Shrimp Mexican Style Recipe
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 a crusty bread to absorb all those divine juices.
This 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
DIRECTIONS:
- 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.
Serve immediately with rice, warm corn tortillas, and lime wedges.
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.
- 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
-
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.
- 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.
Provecho!
Mely,
More recipes:
Ceviche Verde-Green Mexican Ceviche
Tequila Shrimp Recipe
If you like our recipes follow us on Instagram @mexicoinmykitchen
Mely,
Would you consider adding a Pinterest widget to your posts/recipes? I would love to pin these recipes.
Thanks,
Angeline
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?
Hi, I'm on a mobile device. I will go back and look for that widget. Thanks
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!
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…
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!!
That’s the beauty of this dish, you can adjust some of the ingredients. Thank you very much for your helpful comment.
I meant to give it a five, but my rice was done and I missed the last star, I think!