Mexican Shrimp

Growing up, summer always meant vibrant flavors and colorful plates, and this Mexican Shrimp dish was a highlight at our family gatherings. I still remember the sizzling sounds of shrimp cooking in a hot pan, releasing their tantalizing aroma that would drift through the house, making everyone’s mouths water. This dish combines the freshness of vegetables with the spicy kick of chili and the succulent taste of shrimp. Whether you’re entertaining guests or just feeding the family, the Mexican Shrimp brings everyone to the table, ready to dig in. As the shrimp cook, they turn a beautiful pink and soak up all the spices, creating a symphony of flavors that remind me of sunny days spent outdoors with loved ones.

What You’ll Need for Mexican Shrimp

Cooking is all about bringing together flavors that work harmoniously. In this Mexican Shrimp dish, every ingredient plays a crucial role in creating a delightful meal. The shrimp is the star, absorbing all those wonderful spices, while the vegetables add crunch and freshness. The brown rice serves as a hearty base, soaking up the juices and making the dish satisfying.

• 1 ½ tablespoons extra-virgin olive oil, divided: This oil is perfect for sautéing, providing a rich flavor base for the dish.
• 1 pound medium shrimp, peeled and deveined: Plump and juicy, these shrimp will soak up the spices beautifully.
• 1 ½ teaspoons ground chili powder, divided: This spice gives the dish its characteristic warmth and color.
• 1 ½ teaspoons garlic powder, divided: A must-have for that aromatic depth, enhancing the overall flavor.
• ¾ teaspoon ground cumin, divided: Cumin adds an earthy richness that complements the shrimp perfectly.
• ½ teaspoon kosher salt, divided: This seasoning helps elevate all the flavors in the dish.
• 1 small yellow onion, chopped: Sweet and aromatic, the onion adds a delightful base flavor.
• 2 small jalapeños or 1 large jalapeño, core and seeds discarded, diced: For those who love a kick, jalapeños bring just the right amount of heat.
• 2 red bell peppers, cored and chopped: Sweet and colorful, these peppers brighten up the dish.
• 1 teaspoon oregano: This herb adds a lovely, fresh note that complements the other spices.
• ¼ teaspoon ground black pepper: A dash of black pepper rounds out the flavor profile.
• 1 can reduced sodium black beans — 15 ounces, rinsed and drained: Beans add protein and fiber, making the dish more filling.
• 1 cup long-grain brown rice: A wholesome grain that holds up well in this recipe.
• 2 cans diced tomatoes in green chiles, such as Rotel — 10-ounce cans, 20 ounces total: These tomatoes add moisture and a zesty flavor.
• 1 ½ cups water: Necessary for cooking the rice and bringing all the ingredients together.
• 3 medium green onions, chopped: These add a fresh crunch and mild onion flavor.
• ¼ cup chopped fresh cilantro, plus additional for serving: Cilantro brings a burst of freshness and color.
• 1 lime, cut into wedges: Lime juice adds zing to the dish when served.
• Additional sliced jalapeño: For extra heat, if desired.
• Sour cream or plain Greek yogurt: A creamy topping that balances the spice.
• Diced avocado: Creamy avocado adds richness and pairs beautifully.

Step by Step Instructions for Mexican Shrimp

Cooking the Mexican Shrimp is a delightful journey. You’ll feel like a chef in your own kitchen as you go through the steps, watching the ingredients transform into a beautiful dish. Each step is straightforward, allowing you to focus on the joy of cooking.

1. In a large skillet or Dutch oven with a tight-fitting lid, heat 1 tablespoon of the oil over medium-high heat. Once the oil is hot but not smoking, swirl it to coat the pan. Add the shrimp and sprinkle with ½ teaspoon of chili powder, ½ teaspoon of garlic powder, ¼ teaspoon of cumin, and ¼ teaspoon of salt. Stir gently to coat the shrimp with the spices. Cook until the shrimp are pink and fully cooked through, which takes about 2 to 3 minutes. Remove the shrimp from the skillet and set them aside on a plate.
2. Add the remaining ½ tablespoon of oil to the skillet. Once hot, add the onion, jalapeño, and red bell peppers. Cook until the vegetables begin to soften, which should take about 5 minutes. Stir occasionally to ensure even cooking.
3. Next, add the oregano, black pepper, the remaining 1 teaspoon of chili powder, 1 teaspoon of garlic powder, and ½ teaspoon of cumin to the skillet. Stir to coat the vegetables with the spices and cook for 30 seconds to allow the flavors to meld.
4. Incorporate the brown rice and black beans, stirring to coat them in the mixture. This step ensures that the rice absorbs all those wonderful flavors from the spices and vegetables.
5. Add the diced tomatoes in their juices and water. Stir everything together until well combined. Bring the mixture to a gentle boil.
6. Once boiling, cover the pot with a lid and reduce the heat to a simmer. Allow it to simmer for 30 minutes. This allows the rice to cook and absorb the flavors.
7. After 30 minutes, remove the lid and stir the mixture, scraping up any rice that may have started to stick to the bottom of the pot. Re-cover and continue to let it simmer with the lid on until the rice is tender, which may take an additional 10 to 15 minutes.
8. Check the rice periodically, stirring every 10 minutes to prevent sticking. If the rice begins to dry out, feel free to add a bit more water as needed.
9. Once the rice is cooked and tender, stir in the reserved shrimp, green onions, and cilantro. Squeeze the juice of the lime over the top to brighten the flavors.
10. Serve the Mexican Shrimp warm, along with any desired toppings such as additional sliced jalapeño, sour cream, or diced avocado.

Expert Tips about Mexican Shrimp

To ensure you get the best out of your Mexican Shrimp, here are some expert tips to keep in mind. These insights can help you enhance the flavors and ensure a perfect cook every time.

• Storage: Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat gently in the microwave to avoid overcooking the shrimp.
• Freezing: This dish can be frozen, but it’s best to freeze before adding the shrimp. If freezing cooked shrimp, be aware that the texture may change upon reheating.
• Pairing: This dish pairs wonderfully with a side of sautéed greens or a fresh salad to balance the meal.
• Make Ahead: You can prepare the vegetable mixture a day in advance and simply add the shrimp and rice when ready to serve.
• Adjusting Spices: Feel free to add your favorite spices or herbs to customize the flavor profile!

What to Serve Alongside Mexican Shrimp

When serving your Mexican Shrimp, consider these delicious side dishes and pairing ideas to round out your meal:

• Mexican Rice: A side of Mexican rice complements the flavors beautifully and makes for a filling plate.
• Guacamole: Fresh guacamole adds a creamy element that pairs perfectly with the spiced shrimp.
• Grilled Corn: Sweet grilled corn on the cob adds a nice contrast to the savory dish.
• Salad: A fresh salad with lime vinaigrette can provide a refreshing crunch alongside your meal.
• Black Bean Tacos: For a fun twist, serve the shrimp in corn tortillas as tacos, topped with salsa and avocado.
• Chips and Salsa: As an appetizer, serve crunchy tortilla chips with salsa for a delightful start to the meal.
• Seasonal Vegetables: Pair with seasonal roasted veggies to enhance the freshness of the dish.

FAQ

Conclusion

The Mexican Shrimp recipe is a delightful blend of flavors that brings a taste of summer to your dinner table. With its vibrant ingredients and easy preparation, it’s perfect for family gatherings or a quick weeknight meal. Don’t hesitate to try this dish; it’s sure to become a favorite in your home!

Mexican Shrimp

The ultimate comfort food, Mexican Shrimp is a flavorful, easy weeknight dinner that brings the taste of summer to your table. Packed with fresh shrimp, vibrant vegetables, and zesty spices, it’s a dish full of flavor and color. Make it tonight for a delightful meal everyone will love!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Dinner

Cuisine: Mexican

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 1 ½ tablespoons extra-virgin olive oil divided
• 1 pound medium shrimp peeled and deveined
• 1 ½ teaspoons ground chili powder divided
• 1 ½ teaspoons garlic powder divided
• ¾ teaspoon ground cumin divided
• ½ teaspoon kosher salt divided
• 1 small yellow onion chopped
• 2 small jalapeños core and seeds discarded, diced
• 2 red bell peppers red bell peppers cored and chopped
• 1 teaspoon oregano
• ¼ teaspoon ground black pepper
• 1 can reduced sodium black beans 15 ounces, rinsed and drained
• 1 cup long-grain brown rice do not use short grain or instant, as it will become mushy
• 2 cans diced tomatoes in green chiles such as Rotel, 10-ounce cans, 20 ounces total
• 1 ½ cups water
• 3 medium green onions chopped
• ¼ cup chopped fresh cilantro plus additional for serving
• 1 lime cut into wedges
• additional sliced jalapeño
• sour cream or plain Greek yogurt
• diced avocado

Equipment

• Large Pot
• Saucepan
• Oven
• Skillet
• Frying Pan
• Peeler
• Wooden Spoon
• Cutting Board
• Chef's Knife

Method

 

1. In a large skillet or Dutch oven with a tight-fitting lid, heat 1 tablespoon of the oil over medium-high heat. Once the oil is hot but not smoking, swirl it to coat the pan. Add the shrimp and sprinkle with ½ teaspoon of chili powder, ½ teaspoon of garlic powder, ¼ teaspoon of cumin, and ¼ teaspoon of salt. Stir gently to coat the shrimp with the spices. Cook until the shrimp are pink and fully cooked through, which takes about 2 to 3 minutes. Remove the shrimp from the skillet and set them aside on a plate.
2. Add the remaining ½ tablespoon of oil to the skillet. Once hot, add the onion, jalapeño, and red bell peppers. Cook until the vegetables begin to soften, which should take about 5 minutes. Stir occasionally to ensure even cooking.
3. Next, add the oregano, black pepper, the remaining 1 teaspoon of chili powder, 1 teaspoon of garlic powder, and ½ teaspoon of cumin to the skillet. Stir to coat the vegetables with the spices and cook for 30 seconds to allow the flavors to meld.
4. Incorporate the brown rice and black beans, stirring to coat them in the mixture. This step ensures that the rice absorbs all those wonderful flavors from the spices and vegetables.
5. Add the diced tomatoes in their juices and water. Stir everything together until well combined. Bring the mixture to a gentle boil.
6. Once boiling, cover the pot with a lid and reduce the heat to a simmer. Allow it to simmer for 30 minutes. This allows the rice to cook and absorb the flavors.
7. After 30 minutes, remove the lid and stir the mixture, scraping up any rice that may have started to stick to the bottom of the pot. Re-cover and continue to let it simmer with the lid on until the rice is tender, which may take an additional 10 to 15 minutes.
8. Check the rice periodically, stirring every 10 minutes to prevent sticking. If the rice begins to dry out, feel free to add a bit more water as needed.
9. Once the rice is cooked and tender, stir in the reserved shrimp, green onions, and cilantro. Squeeze the juice of the lime over the top to brighten the flavors.
10. Serve the Mexican Shrimp warm, along with any desired toppings such as additional sliced jalapeño, sour cream, or diced avocado.

Notes

• Tip 1: I have only tested this recipe with long grain brown rice. If white rice or another type of rice or grain is substituted, the cooking time and liquid ratios will vary. Consult the package for guidance.
• Tip 2: Store leftovers in an airtight container for up to 5 days. Rewarm gently in the microwave.
• Tip 3: Re-frozen then reheated shrimp dishes are not my favorite, but you can certainly freeze this if you like.

Previous PostCreamy Zucchini Noodles with Spring Onion Sauce Cheesy Sunflower Sprinkle

Next Post Apple Ginger Kombucha

Meet Blaire Holloway

Taking traditional feast recipes and giving them a modern, vibrant twist is what drives me. I want to keep your menu exciting and fresh. I handled the cooking and photography for this recipe, working to bridge the gap between classic comfort and contemporary flavor for your table.