This Camarones a la Mexicana recipe is made with juicy shrimp cooked with tomatoes, onion, jalapeños, and garlic until everything turns saucy, savory, and incredibly comforting.
This is one of my favorite ways to cook shrimp because it uses ingredients I almost always have around the house, and dinner comes together in about 30 minutes.
We usually eat it with warm tortillas, arroz a la mantequilla, or spooned over white rice with a little lime on top. Sometimes I even use the leftovers for tacos the next day.
Why You Will Love This Recipe
- Ready in about 30 minutes
- Made with simple ingredients
- Naturally high in protein
- Perfect for weeknight dinners
- Great with rice, tortillas, or beans
- Easy to make mild or spicy
- Authentic homemade Mexican flavor
Ingredients You Need
- Shrimp
- Roma tomatoes
- White onion
- Jalapeño peppers
- Garlic
- Oil
- Salt and pepper
How To Make Camarones a la Mexicana with Fresh Tomatoes and Jalapeños
Heat oil in a large skillet over medium heat. Add the onion and jalapeños (for a milder version, remove the jalapeño seeds.) and cook until softened.
Stir in the garlic and cook the ingredients together, stirring occasionally, until they become soft and fragrant, which usually takes about 5 minutes.
Add the chopped tomatoes and cook until they release their juices and become saucy.
This is where all the flavor starts building, so do not rush this step.
Combine everything well, then slightly increase the heat until it simmers gently. Add the powdered shrimp stock, salt, and a pinch of black pepper.
This creates a rich and savory base. Stir until well combined, then let it simmer gently.
Once the sauce thickens to your liking, add the peeled and deveined shrimp to the pan.
Gently stir to coat them in the sauce, then let them cook undisturbed for a few minutes.
Keep an eye on them, as shrimp cook quickly, and you’ll want to ensure they’re evenly pink and cooked through.
Depending on the size of the shrimp, this should take about 5 minutes.
Once the shrimp have turned a beautiful shade of pink and are cooked through, it’s time to add the final touch, freshly chopped cilantro.
And there you have it, Camarones a la Mexicana. An easy weeknight dinner made with simple ingredients and bold Mexican flavor.
It’s a great option for Lent meals, naturally fits a low-carb Mexican recipe approach, and works perfectly when you need a quick seafood dinner without much effort.
What to Serve with Camarones a la Mexicana
I love serving Camarones a la Mexicana with fluffy Mexican red rice and warm tortillas to soak up all that juicy tomato sauce.
Sometimes I’ll add guacamole or a bit of salsa on the side, especially when it’s a family-style dinner.
And if I want to make it feel a little more special, I’ll bring out calabacitas con crema it just fits so perfectly with the spicy, saucy shrimp.
I also love turning them into tacos filling the next day or keeping things simple as a high-protein dinner when I want something light but still satisfying.
Questions You Might Have
Can I use frozen shrimp?
Yes. Frozen shrimp work very well for this recipe. Just thaw them completely and pat dry before cooking.
Is this recipe spicy?
It has a mild to medium heat depending on the peppers you use. For a spicier version, use serrano peppers instead of jalapeños.
Can I make it ahead?
It is best freshly made, but leftovers keep well in the refrigerator for up to 2 days.
What size shrimp should I use?
Medium or large shrimp are ideal because they stay juicy and tender.
Can I use canned tomatoes?
Fresh tomatoes are best for authentic flavor, but canned diced tomatoes can work in a pinch.
Keeping leftovers fresh and tasty
Store your Camarones a la Mexicana leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat, warm everything gently in a skillet over low heat just until heated through. Shrimp can overcook quickly, so avoid high heat or long reheating times.
More Mexican Shrimp Recipes
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30-Minute Camarones a la Mexicana
Ingredients
- 1 lb shrimp (peeled and deveined)
- 1 small onion (chopped)
- 1 pound tomatoes (diced)
- 1-2 jalapeño peppers (seeds and veins removed, chopped)
- 1 teaspoon powdered shrimp stock (optional)
- 1 Tablespoon cilantro (chopped)
- 1 clove garlic (minced)
- 3 Tablespoons olive oil
Instructions
- Heat the olive oil in a large pan over medium-low heat.
- Add the onion, jalapeño peppers, and garlic to the pan and cook until softened about 5 minutes.
- Add the diced tomatoes, powdered shrimp stock, salt, and black pepper to the pan. Bring to a simmer and cook over medium heat for 7-8 minutes.
- Add the shrimp to the pan and cook, mixing from time to time, until pink and cooked through, about 5 minutes.
- Stir in the cilantro and serve immediately with rice and tortillas.
Notes
- Frozen shrimp work perfectly. Just thaw and pat them dry before cooking.
- Shrimp cook fast, usually about 3 to 5 minutes depending on size.
- If your tomatoes are very juicy, let the mixture cook a little longer so the sauce reduces nicely.
- For a milder version, remove the jalapeño seeds.
- Want extra flavor? Add a pinch of chicken bouillon powder like many Mexican home cooks do.