30-Minute Camarones a la Mexicana

servings

This Camarones a la Mexicana recipe is fast, flavorful, and full of classic Mexican comfort. Made with simple ingredients like tomatoes, onion, and garlic, it’s perfect for tacos, rice bowls, or weeknight dinners.

prep 10

cook 18

total 28

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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.

Nutrition Information