Ingredients
Shrimp
- 20 oz shrimp (peeled and deveined)
Vegetables & Aromatics
- 5 roma tomatoes (chopped)
- 1/2 white onion (thinly sliced)
- 1 serrano pepper (chopped)
- 3 garlic cloves (minced)
Spices & Seasonings
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
Oils
- 2 tbsp olive oil
Instructions
- Season the Shrimp: In a large bowl, combine the shrimp with onion powder, garlic powder, cayenne pepper, and salt. Toss well to ensure the shrimp are evenly coated with the spices.
- Cook the Shrimp: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the seasoned shrimp and cook for 1 minute on each side until just opaque and slightly browned. Remove the shrimp from the skillet and transfer to a plate.
- Sauté Vegetables: Lower the heat to medium and add the remaining tablespoon of olive oil to the skillet. Add the sliced onion and chopped serrano pepper, cooking for a few minutes until the onion softens.
- Add Garlic: Stir in the minced garlic and cook for an additional minute to release its aroma without burning.
- Simmer Tomatoes: Add the chopped roma tomatoes to the skillet, stirring to combine with the onions and peppers. Cover and simmer for 5 minutes, allowing the tomatoes to break down and create a flavorful sauce.
- Return Shrimp to Sauce: Place the cooked shrimp back into the skillet, stirring them into the tomato sauce. Cover and cook for another 3-4 minutes to meld the flavors and finish cooking the shrimp through.
- Serve: Remove from heat and serve immediately. Enjoy your Camarones Rancheros hot with your favorite sides or tortillas.
Notes
- This dish pairs well with warm corn tortillas, rice, or a fresh green salad.
- Adjust the amount of serrano pepper and cayenne powder based on your desired spice level.
- Use fresh roma tomatoes for the best flavor; canned tomatoes can be a shortcut but will alter the texture slightly.
- Be careful not to overcook the shrimp to keep them tender and juicy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
