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.
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.