Get ready to ignite your taste buds with these mouth-watering and spicy Mexican shrimp recipes! Mexico’s rich culinary heritage combines bold flavors, vibrant colors, and a passion for cooking that will leave you craving more. Shrimp, being a staple ingredient in many Latin American cuisines, is the perfect protein to add a touch of heat to any dish. From tacos to soups, chowders to quesadillas, we’ve gathered 25 delectable recipes that showcase the versatility and spiciness of Mexican cuisine.
Whether you’re a seasoned chef or a kitchen newbie, these spicy Mexican shrimp recipes will inspire you to experiment with new flavors and cooking techniques. So, put on your apron, grab a fork, and get ready to fiesta in the kitchen!
Garlic Butter Mexican Shrimp
This recipe combines succulent shrimp with the bold flavors of garlic butter and Mexican spices, perfect for a quick and flavorful dinner.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/4 cup chopped fresh cilantro
– 1 lime, juiced
– 1 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– Salt and pepper to taste
– 8-10 corn tortillas
Instructions:
1. In a large skillet, melt butter over medium-high heat.
2. Add garlic and cook for 1 minute, until fragrant.
3. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through.
4. Stir in cilantro, lime juice, cumin, smoked paprika, salt, and pepper.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Serve shrimp with tortillas and your favorite toppings, such as diced avocado, sour cream, or sliced radishes.
Cooking Time: 10-12 minutes
Spicy Mexican Shrimp Tacos
Spicy Mexican Shrimp Tacos Recipe
Add a bold flavor to your taco Tuesday with this spicy shrimp recipe that combines the sweetness of shrimp with the heat of chipotle peppers.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 chipotle peppers in adobo sauce, finely chopped
– 1/4 cup lime juice
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 8 corn tortillas
– Sliced radishes, lime wedges, cilantro, and sour cream for toppings (optional)
Instructions:
1. In a medium bowl, whisk together lime juice, olive oil, chipotle peppers, cumin, salt, and pepper.
2. Add the shrimp to the marinade and stir to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat a grill or grill pan to medium-high heat. Remove the shrimp from the marinade and cook for 2-3 minutes per side, until pink and cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by placing cooked shrimp onto a warmed tortilla, followed by diced onion and cilantro (if using). Serve with radishes, lime wedges, and sour cream on the side.
Cooking Time: 15 minutes
Prep Time: 10 minutes
Total Time: 25 minutes
Creamy Chipotle Shrimp Quesadillas
Add a spicy twist to traditional quesadillas with this creamy and flavorful recipe featuring chipotle peppers, succulent shrimp, and melted cheese. Perfect for a quick dinner or snack.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 chipotle peppers in adobo sauce, chopped
– 1/4 cup cream
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 2 cups shredded Monterey Jack cheese
– 2 large tortillas
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a medium skillet over medium-high heat.
2. Add the shrimp, chipotle peppers, and garlic; cook until the shrimp are pink and cooked through, about 2-3 minutes.
3. In a separate pan or griddle, place one tortilla and sprinkle with cheese.
4. Spoon the shrimp mixture onto half of the tortilla.
5. Fold the tortilla in half to enclose the filling.
6. Cook for 2-3 minutes or until the cheese is melted and the tortilla is crispy.
7. Repeat with remaining ingredients.
Cooking Time: 10-12 minutes
Mexican Shrimp Ceviche
Experience the bold flavors of Mexico with this refreshing shrimp ceviche recipe. A perfect appetizer or snack for any occasion, this dish combines succulent shrimp with zesty lime juice and spices.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped red onion
– 1/4 cup diced fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 1 avocado, diced (optional)
– Salt to taste
Instructions:
1. In a large bowl, combine shrimp, lime juice, red onion, cilantro, and jalapeño.
2. Cover and refrigerate for at least 30 minutes to allow the shrimp to “cook” in the lime juice.
3. Just before serving, stir in diced avocado (if using).
4. Taste and adjust seasoning as needed.
5. Serve immediately, garnished with additional cilantro if desired.
Cooking Time: 30 minutes
Grilled Mexican Shrimp Skewers
Elevate your outdoor gatherings with these flavorful and colorful skewers, perfect for a summer fiesta!
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup lime juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 8 wooden skewers
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together lime juice, olive oil, garlic, cumin, smoked paprika, salt, and pepper.
3. Add the shrimp to the marinade and let sit for at least 30 minutes, or up to 2 hours in the refrigerator.
4. Thread the marinated shrimp onto the skewers, leaving a small space between each piece.
5. Grill the skewers for 8-10 minutes per side, or until the shrimp are pink and cooked through.
6. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 16-20 minutes
Mexican Shrimp and Corn Chowder
Mexican Shrimp and Corn Chowder Recipe
A creamy and flavorful soup that combines succulent shrimp, sweet corn, and spicy peppers, perfect for a quick and satisfying meal.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 cup corn kernels
– 1/2 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– 1/2 cup chicken broth
– 1/2 cup heavy cream
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large pot over medium-high heat. Add onion, garlic, and bell pepper; cook until tender, about 5 minutes.
2. Add shrimp, cumin, smoked paprika, and cayenne pepper; cook until pink, about 3-4 minutes.
3. Stir in diced tomatoes with green chilies, corn kernels, chicken broth, and heavy cream. Bring to a simmer.
4. Reduce heat to low and let soup simmer for 10-15 minutes or until flavors have melded together.
5. Season with salt and pepper to taste. Garnish with cilantro leaves if desired.
Cooking Time: 20-25 minutes
Shrimp Enchiladas with Green Sauce
Shrimp Enchiladas with Green Sauce Recipe
This recipe combines tender shrimp, creamy green sauce, and crispy tortillas for a flavorful and satisfying meal.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 8-10 corn tortillas
– 2 cups chicken broth
– 1 cup heavy cream
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Vegetable oil, for brushing
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add shrimp and cook until pink, about 2-3 minutes per side.
3. Brush both sides of tortillas with a little water and warm them in the microwave for 20 seconds.
4. Assemble enchiladas by placing cooked shrimp on each tortilla, leaving a small border around edges.
5. Roll up tortillas and place seam-side down in a baking dish. Pour chicken broth over the top.
6. Bake for 15-20 minutes or until hot and bubbly.
7. Meanwhile, combine heavy cream, cilantro, lime juice, and cumin in a blender or food processor. Blend until smooth.
8. Serve enchiladas with green sauce spooned on top.
Cooking Time: 25-30 minutes
Mexican Shrimp Cocktail
Get ready to spice up your cocktail hour with this bold and refreshing Mexican-inspired shrimp cocktail! Succulent shrimp marinated in a zesty mixture of lime juice, chili flakes, and cilantro will have you hooked from the first bite.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped fresh cilantro
– 1 tablespoon chili flakes
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup ice-cold water
Instructions:
1. In a large bowl, combine shrimp, lime juice, cilantro, chili flakes, salt, and black pepper.
2. Mix well to coat the shrimp evenly.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours to allow the flavors to meld.
4. Just before serving, add ice-cold water and stir gently.
5. Serve chilled, garnished with additional cilantro if desired.
Cooking Time: None! This recipe is ready in no time.
One-Pot Mexican Shrimp Rice
This recipe combines the classic flavors of Mexico with the convenience of a one-pot dish, featuring succulent shrimp, flavorful rice, and a hint of spice. Perfect for a quick weeknight dinner or a casual gathering with friends.
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 2 cups uncooked white rice
– 4 cups chicken broth
– 1 can diced tomatoes (14 oz)
– 1 onion, diced
– 1 red bell pepper, diced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Heat 2 tbsp of oil in a large pot or Dutch oven over medium-high heat.
2. Add the onion and bell pepper; cook until tender, about 3-4 minutes.
3. Add the shrimp, cumin, smoked paprika, salt, and pepper. Cook for an additional 2-3 minutes, until the shrimp are pink and cooked through.
4. Stir in the chicken broth and diced tomatoes. Bring to a boil, then reduce heat to low and simmer for 18-20 minutes or until rice is tender and liquid has been absorbed.
Cooking Time: 20-25 minutes
Spicy Shrimp Tostadas
Add a spicy twist to your tacos with this flavorful recipe that combines succulent shrimp, crunchy tostadas, and a tangy slaw.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 teaspoon chili powder
– 1/4 teaspoon ground cumin
– 1/4 teaspoon paprika
– 1/2 jalapeño pepper, seeded and finely chopped
– 1 lime, juiced
– Salt and pepper to taste
– 8-10 corn tortillas
– Vegetable oil for brushing
– Slaw (store-bought or homemade)
Instructions:
1. Preheat oven to 400°F.
2. In a bowl, mix together shrimp, chili powder, cumin, paprika, jalapeño, and lime juice. Season with salt and pepper to taste.
3. Brush tortillas with vegetable oil and toast in the oven for 5-7 minutes, or until crispy.
4. Grill shrimp mixture on medium-high heat for 2-3 minutes per side, or until pink and cooked through.
5. Assemble by placing toasted tortilla, grilled shrimp, and slaw on a plate.
Cooking Time: 15-20 minutes
Mexican Shrimp Stuffed Peppers
Add a burst of flavor to your dinner table with these vibrant bell peppers stuffed with succulent shrimp, cheese, and spices. This recipe combines the freshness of Mexico with the comfort of a warm bowl.
Ingredients:
– 4 large bell peppers, any color
– 1 pound large shrimp, peeled and deveined
– 1/2 cup cooked white rice
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1 cup shredded Monterey Jack cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a bowl, mix shrimp, rice, cilantro, olive oil, cumin, smoked paprika, salt, and pepper.
4. Stuff each pepper with the shrimp mixture, filling to the top.
5. Top each pepper with shredded cheese.
6. Bake for 25-30 minutes or until peppers are tender and cheese is melted.
Cooking Time: 25-30 minutes
Shrimp Fajitas with Bell Peppers and Onions
Shrimp Fajitas with Bell Peppers and Onions: A flavorful and spicy Mexican-inspired dish that’s perfect for a quick weeknight dinner or a gathering with friends.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 large bell peppers (any color), sliced
– 1 large onion, sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– 4 small flour tortillas
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced onions and bell peppers; cook for 5 minutes, stirring occasionally.
3. Add the garlic, cumin, and smoked paprika (if using); cook for an additional minute.
4. Add the shrimp to the skillet; cook for 2-3 minutes per side, until pink and cooked through.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the fajitas by placing the shrimp mixture onto the tortillas and garnishing with chopped cilantro.
Cooking Time: 15-20 minutes
Mexican Shrimp and Avocado Salad
A flavorful and refreshing salad that combines succulent shrimp, creamy avocado, and the bold flavors of Mexico.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 ripe avocados, diced
– 1/2 cup red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 1/4 cup fresh cilantro, chopped
– 2 tablespoons lime juice
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. In a medium bowl, combine shrimp, avocado, red onion, and jalapeño.
2. Squeeze lime juice over the mixture and toss to coat.
3. Stir in chopped cilantro.
4. Season with salt and pepper to taste.
5. Drizzle with olive oil just before serving.
Cooking Time: 10-15 minutes
Servings: 4-6
Cheesy Shrimp Nachos
Elevate your nacho game with this mouthwatering combination of succulent shrimp, melted cheese, and crunchy tortilla chips.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/4 cup butter
– 1 medium onion, diced
– 1 clove garlic, minced
– 1 cup shredded cheddar cheese
– 1/2 cup chopped fresh cilantro
– 1 (16 ounce) bag tortilla chips
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, melt butter over medium-high heat. Add shrimp and cook until pink and just done, about 2-3 minutes per side.
3. Remove shrimp from heat and set aside. In the same skillet, add onion and garlic; cook until softened, about 1 minute.
4. Arrange tortilla chips in a single layer on a baking sheet.
5. Spoon cooked shrimp mixture over chips, followed by shredded cheese.
6. Bake for 10-12 minutes or until cheese is melted and bubbly.
7. Sprinkle with cilantro and serve hot.
Cooking Time: 15-17 minutes
Mexican Shrimp Soup (Caldo de Camaron)
This hearty and flavorful soup originates from the coastal regions of Mexico, where shrimp are abundant and prized for their tender flesh. This recipe is a classic interpretation of Caldo de Camaron, perfect for a comforting and satisfying meal.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 4 cups chicken broth
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 medium tomato, diced
– 1 jalapeño pepper, seeded and chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons vegetable oil
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add onion, garlic, tomato, and jalapeño; cook until vegetables are tender, about 5 minutes.
3. Add cumin, paprika, salt, and pepper; stir to combine.
4. Add shrimp and chicken broth; bring to a boil, then reduce heat and simmer for 8-10 minutes or until shrimp are pink and cooked through.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 15-20 minutes
Shrimp and Black Bean Taco Salad
This vibrant salad combines succulent shrimp, creamy black beans, and crunchy taco fixings for a deliciously easy meal or snack. Perfect for a quick lunch or dinner, this recipe is ready in no time!
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1 can black beans, drained and rinsed
– 1/2 cup diced red bell pepper
– 1/2 cup diced yellow onion
– 1 tablespoon olive oil
– 1 lime, juiced
– 1 teaspoon cumin
– Salt and pepper to taste
– 4-6 taco shells (your choice of style)
– Shredded cheese, sour cream, and cilantro for toppings (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss shrimp with olive oil, lime juice, and cumin. Spread on a baking sheet and cook for 8-10 minutes or until pink.
3. In a large bowl, combine cooked black beans, red bell pepper, and yellow onion.
4. Add cooked shrimp to the bowl and toss to combine.
5. Warm taco shells according to package instructions.
6. Assemble salads by placing a portion of the shrimp mixture into each shell. Top with your favorite fixings (if using).
Cooking Time: 15-20 minutes
Mexican Shrimp Diablo
A spicy and flavorful dish that combines succulent shrimp with the bold flavors of Mexico, perfect for a quick and satisfying meal.
Ingredients:
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 jalapeño pepper, seeded and finely chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons lime juice
• 1 tablespoon Mexican crema (or sour cream)
• Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion, garlic, and jalapeño; cook until softened, about 3 minutes.
3. Add cumin, smoked paprika, salt, and pepper; stir to combine.
4. Add shrimp; cook for 2-3 minutes or until pink and just cooked through.
5. Stir in lime juice and crema; serve immediately.
6. Garnish with cilantro leaves and serve with warm tortillas or rice.
Cooking Time: 10-12 minutes
Shrimp Quesabirria Tacos
Combine the bold flavors of Mexico with the sweetness of seafood in these Shrimp Quesabirria Tacos. Tender shrimp are cooked in a spicy tomato-based broth, then wrapped in crispy tortillas and topped with melted cheese, creamy sour cream, and fresh cilantro.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup chopped onion
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– 1 cup shredded cheese (Monterey Jack or Cheddar)
– Sour cream, for serving
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pot, combine chicken broth, diced tomatoes, onion, garlic, cumin, paprika, salt, and pepper.
2. Bring mixture to a boil, then reduce heat and simmer for 10 minutes.
3. Add shrimp and cook until pink and fully cooked, about 5-7 minutes.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning shrimp mixture onto tortillas, topping with cheese, and serving with sour cream and cilantro (if using).
Cook Time: 15-20 minutes
Mexican Shrimp and Mango Salsa
Add a burst of tropical flavor to your tacos or grilled meats with this vibrant and refreshing Mexican Shrimp and Mango Salsa. Perfect for warm weather gatherings or as a quick snack.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 ripe mangos, diced
– 1/2 cup red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a medium bowl, whisk together lime juice and olive oil.
2. Add the shrimp and marinate for at least 15 minutes in the refrigerator.
3. Heat a grill or grill pan over medium-high heat. Remove shrimp from marinade, letting any excess liquid drip off. Grill shrimp until pink and cooked through (about 2-3 minutes per side).
4. In a separate bowl, combine mango, red onion, jalapeño pepper, and cilantro leaves (if using). Stir gently to combine.
5. Serve grilled shrimp with the mango salsa spooned over top.
Cooking Time: 15 minutes
Spicy Shrimp and Guacamole Tostadas
Get ready to fiesta with this mouth-watering recipe that combines succulent shrimp, creamy guacamole, and crispy tostadas. This Spicy Shrimp and Guacamole Tostadas dish is perfect for a quick and delicious meal or as an appetizer for your next gathering.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 8 corn tortillas (tostadas)
– Guacamole recipe (see below)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, mix shrimp with olive oil, garlic, cumin, smoked paprika, salt, and pepper.
3. Grill shrimp for 2-3 minutes per side, until pink and cooked through.
4. Meanwhile, warm tostadas by wrapping them in foil and heating on the grill for 1 minute.
5. Assemble tostadas with grilled shrimp, guacamole, and your favorite toppings (e.g., diced tomatoes, shredded lettuce, crumbled queso fresco).
Guacamole Recipe:
– 3 ripe avocados
– 1 lime, juiced
– Salt to taste
Mash all ingredients together until smooth. Serve immediately.
Cooking Time: 15 minutes
Mexican Shrimp Pasta with Chipotle Cream Sauce
Elevate your pasta game with this spicy and rich recipe that combines succulent shrimp, smoky chipotle peppers, and a velvety cream sauce. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 12 oz pasta of your choice
– 1 lb large shrimp, peeled and deveined
– 2 tbsp olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 chipotle pepper in adobo sauce, finely chopped
– 1 can (14.5 oz) diced tomatoes
– 1 cup heavy cream
– 1 tsp cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high. Add shrimp and cook until pink, about 2-3 minutes per side. Remove from heat and set aside.
3. In the same skillet, add diced onion and cook until translucent, about 3-4 minutes. Add garlic and chipotle pepper; cook for an additional minute.
4. Stir in diced tomatoes, heavy cream, cumin, salt, and pepper. Bring mixture to a simmer and let cook for 5-7 minutes or until sauce has thickened slightly.
5. Add cooked shrimp back into the skillet and stir to combine with the chipotle cream sauce.
6. Serve pasta with the shrimp and sauce. Garnish with fresh cilantro leaves.
Cooking Time: 15-20 minutes
Shrimp and Chorizo Street Tacos
Get ready to transport your taste buds to the vibrant streets of Mexico with these succulent shrimp and chorizo street tacos! This flavorful recipe combines succulent shrimp, spicy chorizo, and tangy slaw for a mouthwatering fusion.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 4 ounces chorizo, sliced
– 2 tablespoons olive oil
– 1 small onion, diced
– 1 lime, juiced
– 2 cloves garlic, minced
– 1 cup shredded cabbage
– 1/4 cup chopped cilantro
– Salt and pepper to taste
– Tortillas (6-8)
Instructions:
1. Heat olive oil in a large skillet over medium-high heat.
2. Add chorizo and cook for 3-4 minutes, or until browned and crispy.
3. Add shrimp and cook for an additional 2-3 minutes, or until pink and fully cooked.
4. In a separate bowl, combine diced onion, lime juice, garlic, shredded cabbage, and chopped cilantro.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by placing shrimp and chorizo mixture onto tortillas and topping with slaw.
Cooking Time: 15 minutes
Mexican Shrimp and Rice Casserole
This flavorful casserole combines succulent shrimp with savory Mexican seasonings, creamy cheese, and fluffy rice for a delightful one-dish meal.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 pound large shrimp, peeled and deveined
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 cup shredded cheddar cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook rice according to package instructions.
3. In a large skillet, heat olive oil over medium-high. Add onion and cook until softened, about 3 minutes.
4. Add shrimp, cumin, paprika, and cayenne pepper. Cook until shrimp are pink and just cooked through, about 5 minutes.
5. In a greased 9×13-inch baking dish, combine cooked rice, shrimp mixture, and diced tomatoes with green chilies.
6. Top with shredded cheese and bake for 20-25 minutes or until hot and bubbly.
Cooking Time: 30-35 minutes
Grilled Shrimp with Mexican Street Corn Salad
Elevate your summer gatherings with this flavorful combination of succulent grilled shrimp and creamy Mexican street corn salad.
Ingredients:
For the Grilled Shrimp:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 tablespoon lime juice
– 1 clove garlic, minced
– Salt and pepper to taste
For the Mexican Street Corn Salad:
– 4 ears of corn, husked and silked
– 2 tablespoons mayonnaise
– 1 tablespoon sour cream
– 1/2 cup diced red bell pepper
– 1/2 cup diced yellow onion
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat. Brush shrimp with olive oil mixture and season with salt, pepper, and garlic. Grill for 2-3 minutes per side or until pink.
2. Meanwhile, preheat grill or grill pan to medium heat. Grill corn ears for 10-12 minutes, turning occasionally, until slightly charred.
3. Combine mayonnaise, sour cream, bell pepper, onion, jalapeño, and cilantro in a bowl. Season with salt and pepper to taste.
4. Serve grilled shrimp with Mexican street corn salad and enjoy!
Cooking Time: 20-25 minutes
Shrimp Molcajete (Molcajete de Camarones)
Shrimp Molcajete (Molcajete de Camarones) is a flavorful and vibrant Mexican dish that combines succulent shrimp with aromatic spices, chilies, and fresh cilantro. This recipe is perfect for those who love bold flavors and textures.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 ancho chiles, stemmed and seeded
– 2 guajillo chiles, stemmed and seeded
– 1 onion, chopped
– 3 garlic cloves, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– 2 tablespoons vegetable oil
– Fresh cilantro leaves for garnish
Instructions:
1. Roast the ancho and guajillo chiles in a dry skillet over medium heat, turning frequently, until fragrant.
2. In a blender or food processor, blend the roasted chiles with onion, garlic, cumin, smoked paprika (if using), salt, and pepper.
3. Heat oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through.
4. Stir in the blended chili mixture and cook for an additional minute.
5. Serve immediately, garnished with fresh cilantro leaves.
Cooking Time: 10-12 minutes
Conclusion
Get ready to spice up your meals with these mouth-watering Mexican shrimp recipes! From classic tacos to creative twists, this collection of 25 dishes is sure to satisfy your cravings. Try Garlic Butter Mexican Shrimp, Spicy Mexican Shrimp Tacos, or Creamy Chipotle Shrimp Quesadillas for a flavor explosion. Or go bold with Grilled Mexican Shrimp Skewers, Mexican Shrimp and Corn Chowder, or Cheesy Shrimp Nachos. With so many options to choose from, you’ll be hooked on these spicy and savory shrimp dishes in no time!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
