Published: · Updated: by Mely Martínez
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Shrimp Mexican Style, or “Ranchero Style”, is one of the easiest and quickest ways to eat shrimp, and it is also really delicious. It has the basic Mexican staples like tomato, onion, and peppers. Sometimes, I add a splash of white wine to the sauce and it tastes even better. Just writing these lines makes my mouth water thinking of the wonderful blend of flavors. If you don’t want to eat it with rice, serve over a bowl of pasta or with crusty bread to absorb all those divine juices.
Shrimp Mexican Style Recipe
This week is Holy Week around the world, and in Mexico, a country with a large Catholic population, the consumption of fish and seafood is popular during this celebration, especially Friday and Saturday. Other meals enjoyed by many people around this time arebuñuelos,potato patties,nopales,Fava bean soup,dried shrimp patties,capirotadaand many other dishes made with fish and seafood.
How to make Shrimp Mexican Style
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DIRECTIONS:
- Heat oil over medium-high heat in a large skillet. Add the onion and cook for about 2 minutes until it starts looking transparent. Add the garlic and Serrano peppers and cook for 2 more minutes until the onion starts browning.(Please check the ingredients list below)
- Stir in the chopped tomato, cover, and reduce heat to medium. Cook for about 10 to 12 minutes. The tomatoes will release their juices and will soften.
- Add the shrimp. Season with salt and pepper and cook for about 3-4 minutes or until the shrimp change to an opaque color. Remove from heat and stir in the chopped cilantro.
Serve immediately with rice, warm corn tortillas, and lime wedges.
Provecho!
Mely,
More recipes:
Ceviche Verde-Green Mexican Ceviche
Tequila Shrimp Recipe
📖 Recipe
Shrimp Mexican Style or ranchero style
Mely Martínez
Shrimp Mexican Style, or “Ranchero Style”, is one of the easiest and quickest ways to eat shrimp, and it is also really delicious. It has the basic Mexican staples like tomato, onion, and peppers. Sometimes, I add a splash of white wine to the sauce and it tastes even better.
4.71 from 27 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course, Seafood
Cuisine Mexican
Servings 4
Calories 210 kcal
Ingredients
- 2 Tablespoon olive oil*
- ½ of a medium white onion finely chopped
- 2 small garlic cloves minced
- 2 Serrano peppers**
- 1 Pound tomatoes diced
- 1 Pound raw shrimp cleaned and deveined.
- ½ cup cilantro chopped
- Salt and pepper to taste
Instructions
Heat oil over medium-high heat in a large skillet. Add the onion and cook for about 2 minutes until it starts looking transparent. Add the garlic and Serrano peppers and cook for 2 more minutes until the onion starts browning.
Stir in the chopped tomato, cover, and reduce heat to medium. Cook for about 10 to 12minutes. The tomatoes will release their juices and will soften.
Add the shrimp. Season with salt and pepper and cook for about 3-4 minutes or until the shrimp change to an opaque color. Remove from heat and stir in the chopped cilantro.
Serve immediately with rice, warm corn tortillas, and lime wedges.
Notes
- Sometimes I like to mix 1 tablespoon of olive oil and 1 tablespoon of butter.
- You can use jalapeño peppers if you can’t find Serrano, and adjust the amount to your liking.
Nutrition
Serving: 4ozCalories: 210kcalCarbohydrates: 7gProtein: 24gFat: 8gSaturated Fat: 1gCholesterol: 285mgSodium: 889mgPotassium: 420mgFiber: 1gSugar: 4gVitamin A: 1110IUVitamin C: 24.7mgCalcium: 185mgIron: 2.8mg
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
KC
This was very good! I check this place first when I am looking for what to fix for dinner.
Your book was wonderful. I am going to get a couple more to give as gifts!Reply
Liz Parra
Wow.... we are amazed at how delicious this came out. Basic ingredients, simple instructions and very fast... made for the most delicious meal. Thank you so much for sharing this recipe.
Reply
marlene
Hello Mely!
You stated about adding white wine, when should I pour the dash?Reply
Mely Martínez
Hello Marlene,
Add it almost at the end of the cooking process.Reply
Zelda
I was looking for ideas on what to serve with Mexican rice when I came across this recipe. So delicious! Love the flavors and that it's pretty healthy. Thank you for it's recipe 🙂Reply
Mely Martínez
Hello Zelda,
Thank you for visiting the blog and for trying the Shrimp Ranchero recipe. Happy cooking!Reply
Carmen Arnold
Mely,
La receta del los camarones rancheros es deliciosa y muy fácil de hacer. Sólo omití el ajo pues soy alérgica. Mil gracias por tus recetas. Me encantan.Mely Martínez
Hola Carmen,
Muchas gracias por probar la receta y tomarte el tiempo de comentar sobre ella. Te lo agradezco mucho.
Me da mucha alegria saber que te gustaron los camarones rancheros.
Saludos!
Megan M
Simple, easy, delicious!Reply
Rose
Hi, are the Serrano peppers supposed to be chopped?
Reply
Mely Martínez
Hello Rose,
Yes, they need to be chopped. Happy cooking!Reply
Cindy
I have made this countless times. I love it as is, but I'm having a dinner party and I understand some guests don't care for cilantro. What herb can I use instead/Reply
mmartinez
Hello Cindy,
Use Mexican oregano, or flat parsley.Reply
Annaise Petersen
Jusy finished making this delicious dish for my husband and I. It is a perfect dish to mix things up, but simply. Cant wait to make it again and please the crowd!Reply
Lucia Harrison
Yummy, made as directed. Excellent and so simple.Reply
Theresa
MY favorite shrimp and I can incorporate the same ingredients to different meats to change it up. ALL PERFECT!! Thank you MelyReply
Cindy Robinson
I meant to give it a five, but my rice was done and I missed the last star, I think!Reply
Cindy Robinson
I've made this dish several times and it is one of my favorites! Easy and the simple ingredients are amazing together! I didn't have Serrano or jalapeno peppers the first time, so I used a can of mild green chile's! I drained the juice and reserved , then put the chili's in where the peppers would've gone! I then added the reserved juice with my tomatoes. OMG, that was the best stuff! I could've eaten 2 plates! I liked it with the other 2 peppers each time I used those, but my favorite was the green chile's!!!
Thank you, thank you, thank you!!Reply
mmartinez
That's the beauty of this dish, you can adjust some of the ingredients. Thank you very much for your helpful comment.
Reply
~~louise~~
Hi Mely:)
Wow! That is one fabulous looking plate of shrimp!!! I love the simplicity of ingredients that bring one powerful tasting meal I'm sure!!!Thank you so much for sharing, Mely...
Reply
Béatrice Lanoix
Hi Mely, I just love your blog and I must tell you that your beautiful photos are mouth watering. I live in Canada and was excited to find nopales this week for the first time this winter as well as gorgeous gulf shrimp. I made a nopales salad and was looking for a main course to use my shrimp... this recipe was calling for me. Thank you for the inspiration, it helps survive our cold winters!Reply
Angeline Munoz
Mely,
Would you consider adding a Pinterest widget to your posts/recipes? I would love to pin these recipes.
Thanks,
AngelineReply
mmartinez
Hello Angeline,
There is a Pinterest widget in each photo, just move the cursor to the picture and the widget will appear. There is also a Pinterest and Facebook widget at the bottom of the post, right above the comment section.
Are you on a mobile device or in a latptop or desktop computer?Reply
Angeline Munoz
Hi, I'm on a mobile device. I will go back and look for that widget. Thanks
Reply
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