Cooking method
- Begin by patting the shrimp dry and lightly seasoning them with salt and pepper.
- In a large skillet, heat the olive oil or butter over medium heat.
- Add the chopped onion and sauté until it’s soft and translucent, roughly 3 minutes.
- Stir in the minced garlic and chopped jalapeños, cooking for about 30 seconds until fragrant.
- Toss in the diced tomatoes and let them cook until they soften and release their juices, about 3–4 minutes.
- Carefully add the shrimp to the hot skillet in a single layer.
- Cook for 2–3 minutes on each side until the shrimp turns pink and opaque.
- If desired, sprinkle with paprika or Mexican oregano, then stir in the fresh cilantro.
- Remove from heat and serve immediately with lime wedges for an extra burst of flavor.
Best ways to enjoy it
For a beautiful presentation, serve your Shrimp Mexican Style over a bed of fluffy rice or warm tortillas. This dish pairs wonderfully with a side of Mexican street corn salad or a simple avocado and tomato salad for a refreshing contrast. Don’t forget a few lime wedges on the side for that perfect zesty finish!
Storage and reheating tips
If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat on medium heat in a skillet until heated through to preserve the texture of the shrimp. If you’re looking to store it longer, consider freezing the cooked shrimp in a sealed container, where it’ll last for up to 3 months. Just be sure to thaw it in the refrigerator overnight before reheating for the best results.
Helpful cooking tips
- Make sure the shrimp are properly dried before cooking to ensure a nice sear.
- Adjust the level of heat by varying the amount and type of peppers you use; serrano peppers tend to be spicier than jalapeños.
- Fresh cilantro adds a vibrant flavor at the end, and a squeeze of lime can elevate your dish wonderfully.
Creative twists
Feeling adventurous? Try adding a splash of coconut milk for a creamy texture or mix in diced pineapples for a slightly sweet contrast. You could also turn this recipe into tacos by serving the shrimp in corn tortillas with toppings like shredded cabbage and avocado.
FAQ
What is the best way to peel and devein shrimp?
Using a pair of kitchen scissors, you can cut along the back of the shrimp shell to easily peel it off. Be sure to remove the black vein that runs along the back using the edge of your knife.
Can I use frozen shrimp?
Absolutely! Just make sure to thaw them completely in the refrigerator before cooking. Quick thawing can be done under cold running water if you’re pressed for time.
How spicy is this dish?
The spiciness can vary based on the type and amount of peppers used. For a milder version, start with jalapeños and consider removing the seeds before cooking.
Give this Shrimp Mexican Style a try, and I bet it will quickly become a favorite in your household! The vibrant flavors and quick cooking time make this recipe a go-to for any occasion.
