Spicy Camarones a la Mexicana for Cinco de Mayo

This year we’re celebrating Cinco de Mayo with spicy Camarones a la Mexicana or Mexican shrimp.

I love the simplicity of this recipe because all you need are some nice large shrimps, a few spices found in most kitchen cabinets, lime juice and some fresh cilantro. It really doesn’t get an easier. And the flavor is AWESOME.

The hubby and I LOVE Mexican food and shrimp. Actually, I think the hubby would eat shrimp until he popped if he could because of how much he loves shrimp.

Although I have to admit I always eat way too many of these sweet succulent shrimp paired with tangy citrus and the spicy flavors of chilies in my Camarones a la Mexicana recipe.

These delicious spicy shrimp work well as appetizers, in a salad, or paired up with a bowl of rice, or even in tacos. And you can make them as hot and spicy as your taste buds will enjoy.

I love these flavors with cilantro but if you’re not a fan of cilantro, chop up some parsley, basil, oregano, rosemary or even mint. Camarones a la Mexicana is a very adaptable recipe, so don’t be afraid to play and mix it up.

How to Buy Fresh Shrimp

When cooking a dish like this one, you don’t want to use frozen shrimp. Fresh is the way to go to get the best flavors and experience with the dish. So, how do know how to tell is shrimp are fresh?

Start with the eyes. Are they black, shiny, and round – looking nice and plump? As shrimp get older, the eyes start to sink in and look dull. Instead, they should look like little black pearls.

Then check out the shell. Is it shiny and glossy, vibrant in color? Does the shrimp smell extremely rank or an icky fishy smell? Fresh shrimp smell briny and salty, like the ocean.

If you can touch them, is the flesh firm and not mushy feeling? If you lightly squeeze one, does the shell and spring right back or does it leave an indentation? If things are not feeling firm, leave it, the shrimp is old.

Also, don’t forget to think seasonal. Is shrimp in season in your area? If not, it’s probably not the time of the year to be purchasing fresh shrimp. Consult your local markets to find out.

If you’re wondering what alcohol pairs well with the Camarones a la Mexicana recipe, try Corona with lime, Sauvignon Blanc, dry Rieslings or traditional margaritas with lime and salt.

Have fun celebrating Cinco de Mayo with your friends and family and lots of food and drink.

Salud!

Camarones a la Mexicana

Saute or grill easy to make, spicy Camarones a la Mexicana over high heat with spices, fresh lime juice, garlic, and cilantro.

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Prep Time 15 minutes mins

Cook Time 3 minutes mins

Total Time 18 minutes mins

Course Main Course

Cuisine Mexican

Servings 4 people

Ingredients

  

• 1 pound large shrimp deveined
• ½ to 1 tsp chili powder to desired taste
• ½ tsp smoked paprika
• ¼ to ½ tsp cayenne pepper to desired taste
• ½ tsp coriander
• 2 cloves garlic minced
• 2 juice from 2 limes
• 2 Tbsp chopped cilantro
• 2 tbsp butter or olive oil your choice
• salt and pepper to taste

Instructions

 

• Clean and prepare shrimp. Place on paper towels to dry, until needed.
• Mix spices, salt and pepper in a small bowl. Place shrimp in a large bowl. Pour spice mix, lime juice, and garlic over shrimp. Mix well.
• Heat grill or large skillet to hot, almost smoking. Add your choice of butter or olive oil (mix into bowl with shrimp, if grilling).
• Place shrimp on grill or in skillet and cook for about 2 to 3 minutes per side, depending on size. Do not overcook or your shrimp will be chewy and tough.
• Remove shrimp and toss with chopped cilantro. Serve immediately or at room temperature.

Keyword Seafood, shrimp