mexican shrimp

These shrimp fajitas are tender Mexican seasoned shrimp cooked in a skillet with plenty of peppers and onions. An easy dinner that's just as good as what you'd get at a restaurant!

Shrimp Fajitas

vegetable oil

sliced bell peppers

onion (thinly sliced)

chili powder

cumin

garlic powder

onion powder

smoked paprika

cilantro

shrimp

lime wedges

flour tortillas and fajita toppings

salt and pepper

Heat the oil in a large pan over high heat. Add the peppers and onion to the pan and cook, stirring occasionally, until vegetables are tender and charred on the edges. Season the vegetables with salt and pepper.

In a small bowl, mix together the chili powder, cumin, garlic powder, onion powder, smoked paprika, and salt and pepper to taste.

Add the shrimp to the pan and sprinkle the seasoning blend over the shrimp and vegetables. Stir to combine.

Cook for 4-5 minutes or until shrimp are pink and opaque.

Sprinkle the cilantro over the top and serve. Garnish with lime wedges if desired. Serve the flour tortillas and toppings on the side and have everyone assemble their own fajitas.

Healthy Mexican Shrimp and Rice. Easy recipe that's full of spicy Mexican flavor! Juicy shrimp, brown rice, veggies, and beans make it an all-in-one meal.

Mexican Shrimp

olive oil (divided)

chili powder (divided)

garlic powder (divided)

cumin (divided)

salt

onion

jalapenos

red bell peppers

oregano

black pepper

reduced sodium black beans

long-grain brown rice (do not use short grain

tomatoes

water

onions

cilantro (plus additional for serving)

lime

jalapeno

sour cream yogurt

avocado

In a      large skillet or Dutch oven with a tight-fitting lid, heat 1 tablespoon of      the oil over medium-high heat. Once the oil is hot but not smoking, swirl      to coat the pan, then add the shrimp. Sprinkle with ½ teaspoon chili powder,      ½ teaspoon garlic powder, ¼ teaspoon cumin, and ¼ teaspoon salt. Stir to      coat the shrimp with the spices, then continue to saute just until the      shrimp is pink and fully cooked through, about 2 to 3 minutes. Remove to a      plate and set aside.

Add      the remaining ½ tablespoon oil, onion, jalapeno, and bell pepper. Cook      until the vegetables begin to soften, about 5 minutes. Add the oregano,      black pepper, the remaining 1 teaspoon chili powder, 1 teaspoon garlic      powder, and ½ teaspoon cumin. Stir to coat the vegetables and cook 30      seconds. Add the rice and beans. Stir to coat once more.

Add      the diced tomatoes in their juices and water. Stir to combine the      ingredients. Bring to a gentle boil, cover, then reduce the heat to a simmer. Let      simmer 30 minutes. Remove the lid and stir, scraping up any rice that has      started to stick to the bottom of the pot. Re-cover and continue to let      simmer with the lid on until the rice is tender, 10 to 15 additional minutes,      stirring the pot every 10 minutes to prevent sticking. If the rice      begins to dry out, add a bit more water as needed.

Stir      in the green onions, cilantro, and reserved shrimp. Squeeze the lime over      the top. Serve warm with desired toppings.

Camarones al Mojo de Ajo or Mexican Style Garlic Shrimp is one of my favorite Mexican dishes. For this Mexican garlic shrimp recipe, juicy, tender shrimp are tossed in a sauce with loads of garlic, Mexican spices, lime juice, and cilantro.

Camarones al Mojo de Ajo or Mexican Garlic Shrimp

½ teaspoon smoked paprika

paprika

garlic (4 of them minced and 4 of them thinly sliced)

½ red onion (thinly sliced)

unsalted butter

limes

cilantro parsley

In a large bowl, stir together 2 tablespoons of the olive oil, smoked paprika or chipotle, paprika, cumin, salt, and the minced garlic. Add the shrimp and toss to coat.

In a large skillet over medium heat, heat the remaining 2 tablespoons of olive oil.

Add the onion and the sliced garlic and cook, stirring occasionally, until the onion is soft, about 5 minutes.

Add the shrimp and cook, stirring occasionally, until the shrimp are opaque and completely cooked through, 5 to 6 minutes.

Add the butter to the skillet and cook, stirring, just until the butter is melted and incorporated.

Just before serving, squeeze the lime juice over the top and sprinkle with the cilantro.

Serve hot.

If stir-frying and one-pan meals are your preferred method of weeknight cooking, I hear you! This delicious recipe for Camarones a la Mexicana, also called Shrimp Mexican Style, Ranchero Style, or Mexican Shrimp, is an easy shrimp recipe for weeknight dinner.

Camarones a la Mexicana (Ranchero Style Shrimp)

pepper

garlic

Land O Lakes® Butter (divided)

white onion

roma tomatoes (chopped)

serrano

lime (juiced)

cilantro (chopped)

Place shrimp on paper towels to dry until needed.

Combine paprika, salt, pepper, and garlic in a small bowl.

Place shrimp in a large bowl. Pour spices and garlic over shrimp. 

Heat large skillet on medium-high heat until almost smoking. Add 2 tablespoons of Land O Lakes® Butter with Olive Oil &amp; Sea Salt.

When the pan is nice and hot, add the shrimp and spread out evenly. The shrimp will cook quickly, so turn over after 1 to 2 minutes on each side.

Remove the shrimp from the pan. 

To the same pan add additional tablespoon of Land O Lakes® Butter with Olive Oil &amp; Sea Salt.

Add diced onion and sauté for 2 minutes.

Add the tomatoes and serrano and cook for 2 to 3 minutes.

Add the shrimp back in, along with the fresh lime juice and cilantro. Toss to combine just until the shrimp are warm. 

Remove from heat and serve warm. Serve over rice or with crusty bread or tortillas for tacos.

I was gifted 1 kg of shrimp, fully intact. As a boy from Illinois (now in Brazil) I never cleaned shrimp, shuck corn, yes. Tonight I learned to clean shrimp, poo and all. The shrimp went right into this dish. I followed the directions, ingredients and all. I used the final shrimp in tacos. They were delicious! The best part is I didn’t have to share; wife is allergic to peppers and mother in law is allergic to shrimp. The only thing I would do different is keep the tomatoes and cilantro out until the end if I make tacos again.

This is good. I sautéed the veggies first, and tossed the seasoned shrimp in to cook together in the last couple of minutes. I added some yellow bell peppers and used cherry tomatoes because I had them around. Nicely flavored. 

This recipe is bomb!!  Normally don't eat big shrimp only Popcorn shrimp. I made this for my kids and  husband and I tried it and it was so delicious. I  Served with steak, baked potato, and rolls. My husband had tortillas!

This was excellent made it tonight. Has already been added to my recipe box. Don’t wanna loose this one.

I had friends visiting me in Florida from Germany.  The loved it as did I.  Will make this one again.  Thanks!

I had to substitute grape tomatoes, dried mulatto (dried poblano) peppers, and lemon, because that's what I had, and it came together perfectly.  This is a great recipe that's also quick and easy.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1613693009/v4fcmkvaqxfpqwi9bnup.mp4

If stir-frying and one-pan meals are your preferred method of weeknight cooking, I hear you! This delicious recipe for Camarones a la Mexicana, also called Shrimp Mexican Style, Ranchero Style, or Mexican Shrimp, is an easy shrimp recipe for a weeknight dinner. This dish is essentially a Mexican-style stir-fry – juicy, buttery shrimp cooked with a ranchero sauce.

This Spicy Mexican Shrimp recipe is delicious with rice &amp; beans, or served over salad or in tacos with creamy avocado sauce. An easy healthy dinner! 

Spicy Mexican Shrimp Recipe

water stock

basmati rice

black beans

½ tsp chile powder

½ teaspoon paprika or smoked paprika

granulated garlic or onion powder

olive oil

lb raw shrimp, peeled and deveined

coriander

chipotle powder

lime juice

Avocado Sauce

cabbage (or Mexican Slaw)

cucumber

mango, diced

bell pepper

onion jalapeno

hot sauce and lime wedges

Make the Rice and Beans

In a medium pot, add water, rice, beans, salt, seasonings and olive oil. Bring to a boil, cover and cook on a low simmer until the rice is tender and water is absorbed.

Prep any veggies

Make the quick Avocado Sauce

using a blender or a food processor and chill until ready to use.

Sear the shrimp. 

Pat dry the shrimp and place them in a bowl.  Mix the spices and salt together in a small bowl then sprinkle this over the shrimp, tossing with tongs to coat them evenly. Heat a large skillet over medium-high heat. Add the olive oil. When hot, using tongs, place the shrimp carefully in the hot pan with a little space around each one. Don&#8217;t fiddle with them- sear 1-2 minutes, or until golden, before turning each one over with the tongs. Sear the other side until golden, lowering heat if need be, then turn the heat off. 

Squeeze with a little lime juice, taste, and adjust the salt and spice level to your liking.

Assemble the bowls: 

Divide the rice and beans among 4 bowls. Top with any of the optional veggies, add the seared shrimp, and drizzle with the creamy avocado sauce.

This was my perfect dinner tonight. I wanted something reasonably healthy, flavorful, and quick. Excellent instructions, delicious flavor. Do not skip the avocado cream which I wanted to eat straight from the food processor. So good! Also, loved the quick and easy take on rice and beans. I usually cook the rice and beans separately— but no more. They were great this way! Will definitely make again (and again). Thank you!

Another perfect recipe! Didn’t change a thing.

Followed exactly for Father's Day dinner and it was devoured! What a delicious meal! Thank you so much!

https://content.jwplatform.com/videos/BqqEdFFu.mp4

Watch how to make spicy Mexican shrimp and serve it in a healthy bowl. 

FAH_Spicy Mexican Shrimp_Website_16x9_1920x1080p_v1.mp4

This authentic Camarones a la Diabla recipe features tender shrimp simmered in a bold, smoky red chile sauce made with guajillo and chile de árbol peppers. Ready in under 30 minutes with just 7 simple ingredients, this classic Mexican deviled shrimp is spicy, saucy, and perfect for weeknight dinners or special occasions.

Authentic Camarones a la Diabla (Mexican Deviled Shrimp)

guajillo

chiles de arbol peppers

garlic (chopped)

roma tomatoes (quartered)

Peel and devein shrimp.

Sprinkle the shrimp evenly with salt and set aside.

Add both kinds of chiles to a pot and add enough water so they are just covered. Bring water to a boil. Lower the heat and cover. Simmer for about 20 minutes or until softened.

Drain cooked pods and discard water.

Puree softened chiles with ½ cup fresh water, garlic, and tomato, in a blender until smooth and set aside.

Heat a large, deep skillet over medium-high heat and add olive oil to the pan.

Add shrimp to the pan, and cook for 1 minute per side. Once the shrimp turns pink, it is cooked so be careful not to overcook.

Add the chile sauce slowly. Bring to a boil and then simmer on low for 4 to 5 minutes.

Top 6 mexican shrimp recipes from across the web

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Shrimp Fajitas

Mexican Shrimp

Camarones al Mojo de Ajo or Mexican...

Camarones a la Mexicana (Ranchero S...

Spicy Mexican Shrimp Recipe

Authentic Camarones a la Diabla (Me...

Top 6 mexican shrimp recipes from across the web

The most viewed mexican shrimp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shrimp Fajitas

Mexican Shrimp

Camarones al Mojo de Ajo or Mexican...

Camarones a la Mexicana (Ranchero S...

Spicy Mexican Shrimp Recipe

Authentic Camarones a la Diabla (Me...

The most viewed mexican shrimp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine