Camarones a la Mexicana (Ranchero Style Shrimp)
User Reviews
5
Camarones a la Mexicana (Ranchero Style Shrimp)
Description
This Mexican-style shrimp dish begins with seasoning peeled and deveined shrimp in smoked paprika, salt, pepper, and garlic. The shrimp are quickly sautéed in a combination of butter and olive oil for a rich, slightly smoky flavor and a tender texture. After removing the shrimp, the pan is used to sauté diced white onions until softened, then fresh Roma tomatoes and serrano or jalapeno chili are added and cooked just a few minutes to maintain some texture and freshness.
The shrimp are returned to the pan with fresh lime juice and chopped cilantro, combining the ingredients and briefly warming the mixture. The final dish presents a balance of smoky spices, mild heat from the chili, fresh acidity from lime, and aromatic cilantro. The shrimp remain tender and juicy due to the short cooking time.
Camarones a la Mexicana is commonly served over rice or with tortillas or crusty bread, allowing the flavorful sauce to be enjoyed fully. It can also be adapted for tacos or accompanied by side dishes like cilantro lime rice or refried beans, as noted. Leftovers keep well refrigerated for up to three days, but freezing is not recommended as shrimp may become rubbery.
Ingredients
- 1 pound Shrimp peeled and deveined, large raw
- 1 1/2 teaspoons smoked paprika
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 garlic minced, cloves
- 3 tablespoons butter divided, with olive oil and sea salt, brand Land O Lakes®
- 1/2 cup onion white, diced
- 3 Roma tomato chopped
- 1 serrano chili diced, or jalapeno chili
- 1 lime juiced
- 1/2 cup cilantro chopped
Instructions
- 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 & 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 & 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.
Notes
- This dish can be served with cilantro lime rice, spaghetti verde, refried beans, tortilla chips, crusty bread, or made into shrimp tacos.
- Leftovers store in the refrigerator for up to three days but are not suitable for freezing because shrimp texture worsens.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 7g | 2% |
| Protein | 24g | 48% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 308mg | 103% |
| Sodium | 1107mg | 46% |
| Potassium | 291mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1178IU | 24% |
| Vitamin C | 19mg | 21% |
| Calcium | 189mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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