low-fat, healthy heart, low fat mexican food recipes

Mexican Shrimp Recipes


Mexico is fortunate to border both the Gulf of Mexico and the Pacific Ocean. 

Seafood is plentiful in Mexico, even if you aren't vacationing in a luxury villa in Puerto Vallarta or Cozumel.

Mexican shrimp, Camarones, are a delicacy and are prepared in many delicious ways throughout both the coastal and mountain areas.

Enjoy these Mexican shrimp recipes!





Mexican Shrimp Recipes  


More Shrimp Recipes

Cajun Shrimp Recipes

Grilled & Barbecue Shrimp Recipes

 


 

 

 Chipotle Shrimp Over Rice


This recipe was originally published in my free monthly e-Zine, The Whole Enchilada.  Subscribe now for lots more mouth-watering recipes and free access to the complete archives.
 

 

Serves 4

 

 

Ingredients - Chipotle Shrimp

  14.5

 

oz   

chicken broth, fat-free

   3/4

 

cup  

water

2-1/2

 

cups 

instant (5-minute) rice

      1

 

tsp 

vegetable oil

      1

 

      

small onion

      1

 

medium

green bell pepper

      1

 

can 

diced tomatoes, seasoned with garlic and onions (14.5 oz)

      1

 

can 

tomato sauce (8 oz)

1 to 2

 

Tbsp 

chipotle peppers in adobo sauce, chopped *

      1

 

Tbsp 

honey

      1

 

lb  

medium shrimp, peeled

 

*  If you can't find chipotles, substitute hot pepper sauce and a drop of liquid smoke to taste.

Directions

 

Combine chicken broth and water in a 2-quart saucepan, cover, and bring to a boil over high heat.  After the broth begins boiling, uncover the pan, stir in the rice, and re-cover.

 

Remove the pan from the heat and let stand, covered, for 5 minutes or until ready to serve.

 

While rice is cooking, heat the oil in an extra-deep 12-inch nonstick skillet over medium-high heat.  Peel the onion and cut it in half.  Cut each half into 1/4 inch crescent-shaped slices.

 

Add the onion slices to the skillet.  Seed the bell pepper and cut it into medium (bite-size) pieces.  Add the bell pepper to the skillet.  Reduce the heat to medium and cook, stirring frequently, until the onions begin to soften, about 2 minutes.

 

Stir in the diced tomatoes (with juice) and the tomato sauce.  Finely chop the chipotle peppers and add them to the skillet.  Add the honey and stir thoroughly.

 

Add the shrimp, raise the heat to medium-high, and cook until the shrimp are pink and opaque throughout, about 3 minutes.  Stir frequently. 

 

Serve immediately over hot rice.

 


 

Marinated Shrimp in Avocado Halves


Serves 4

 

Ingredients

 

Ingredients - Marinated Shrimp

12

 

oz

Shrimp, shelled

2

 

Tbsp

Vinegar

1-1/2

 

tsp

Lemon Juice

1/4

 

tsp

Salt

       

   

 

 

Pepper, dash

1/8

 

tsp

Mustard, dry

1/4

 

cup

Onion, thinly sliced

1

 

Clove

Garlic, halved

       

3

 

Tbsp

Vegetable Oil

1

 

 

Jalapeno pepper, pickled

2

 

 

Avocados, halved lengthwise & seeded

1/2

 

cup

Tomato, chopped


Directions


Thaw shrimp if frozen.  Seed, rinse and cut jalapeno pepper into 1/8 inch strips; slice onion thinly.  In a bowl combine vinegar, lemon juice, salt, mustard and pepper and set aside. 

 

In a medium skillet, cook the shrimp, half of the onion slices and the garlic in 3 Tbsp hot oil over medium-high heat for 4 to 5 minutes, or just until shrimp are done, stirring occasionally. 

 

Remove onion and garlic with a slotted spoon and discard.  Add shrimp and the remaining oil from the skillet to the vinegar mixture in the bowl, along with remaining onion slices and the jalapeno pepper.  Cover and chill for 3 hours or overnight, stirring occasionally.

 

To Serve: Lift the shrimp, onion slices and jalapeno pepper from the marinade and spoon into the avocado halves.  Sprinkle with the chopped tomato and drizzle some of the remaining marinade over all.
 


 

Coctel de Camaron Campechano (Shrimp Cocktail)

 

A traditional Mexican recipe – simple but tasty!

 

Serves 1
 

Ingredients -Coctel de Camaron

1/3

 

lb

medium shrimp, cooked and peeled

1/2

 

cup

ketchup

1

 

Tbsp

cilantro, chopped

1

 

clove

garlic, diced

1

 

slice

sweet onion, finely diced

1

 

 

hot chili pepper, finely diced (optional)

1

 

 

lime, juiced

 

 

 

salt to taste



Thoroughly mix together all ingredients.  Refrigerate 30 minutes, place in cocktail glass and serve.

 


Avocado Shrimp Cocktail

 

Cocktail Sauce

 

Ingredients - Cocktail Sauce

2

 

cups

tomato juice

1/2

 

cup

ketchup

1/2

 

cup

prepared horseradish

1/4

 

cup

chopped cilantro

1/2

 

cup

minced jalapenos (optional)

 

 

 

 

1/2

 

cup

chopped red onion

3

 

Tbsp

lime juice

1/2

 

tsp

salt

 

 

 

black pepper, freshly ground to taste

 

 Directions

 

Thoroughly mix together all ingredients.  Refrigerate until ready to use (Will keep one week in the fridge).

 

 

Shrimp

 

Ingredients - Shrimp

2

 

lbs

large shrimp (32 to 42 shrimp)

3

 

quarts

water

1

 

med

onion, peeled and quartered

2

 

cloves

garlic, cut in half horizontally

1/2

 

 

lime, juiced

1

 

 

bay leaf

1-1/2

 

Tbsp

 salt

 

Peel and de-vein the shrimp, leaving the tails intact.  Fill a large pot with the water and add all ingredients except the shrimp.  Bring to a boil, reduce heat, and simmer for 15 to 20 minutes.

 

Bring the water back to a boil, add the shrimp, and cook until just pink, 2 to 3 minutes.

 

** Do not overcook**  

 

Drain, place shrimp in a bowl and cover with ice (or chill in refrigerator).

 

 

Final Preparation


 

Ingredients

4

 

 

avocados

2

 

cups

fresh, crisp lettuce

1

 

Tbsp

olive oil

1

 

Tbsp

lime juice, freshly squeezed

 

 

 

salt, to taste

 

 

 

black pepper, freshly ground to taste

 

Directions

 

Cut the avocados into  3/4 inch cubes.  Place in a bowl and gently toss with the olive oil, lime juice, salt and pepper. 

 

Spoon approx. 1/3 cup cocktail sauce into each of 6 large martini glasses.  Place 3 or 4 lettuce leaves on top of the sauce, followed by 6 - 8 cubes of avocado.  Put 6 shrimp around each glass with tails hanging over the edge.
 



Shrimp Enchiladas in Green Sauce

 
This recipe was originally published in my free monthly e-Zine, The Whole Enchilada.  Subscribe now for lots more mouth-watering recipes and full access to the complete archives. 

 

Ingredients - Shrimp Enchiladas

1-1/2

 

lbs

shrimp, cleaned and peeled

1

 

tsp

salt

6

 

cups

water

1/4

 

cup

fresh cilantro, chopped (optional)

       

2

 

cups

Queso Asadero or Monterey cheese, shredded

      

 

        

vegetable oil for softening tortillas

12

 

        

corn tortillas



 

Ingredients - Green Sauce

1

 

Tbsp

butter

3/4

 

cup

onion, chopped

1

 

large

clove garlic, minced

1/2

 

Tbsp

salt

       

1/4

 

Tbsp

cumin, ground

2

 

Tbsp

flour

 1-1/2

 

cups

shrimp broth * see directions below

2

 

cans

(4.5 ounces each) chopped green chiles (undrained)



Directions


Boil 6 cups water in a 4-quart pot. Add salt, then shrimp; cook 3 minutes until shrimp just turn pink. Drain, reserving 2 cups of the shrimp broth. Cut shrimp into bite-sized pieces.

 

Green Sauce

 

Melt butter in saucepan over medium heat. Sauté onion until transparent. Stir in garlic, salt and cumin. Stir in flour until well combined.

 

Slowly stir in shrimp broth. Add chiles and stir well. Reduce heat to simmer; cook, uncovered, about 15 minutes.

 

Shrimp Enchiladas

 

Heat oven to 425 degrees F (220 degrees C).

Combine chopped shrimp with 1/2 cup sauce and chopped cilantro and stir thoroughly. Coat a 9 x 13-inch Pyrex baking dish with non-stick spray.

Heat 3 tablespoons oil in a small non-stick skillet over medium heat for 2 minutes. Dip each side of a tortilla quickly in hot oil to soften and place in baking dish. Place two spoonfuls of shrimp mixture down center of tortilla. Roll and repeat with each tortilla.

Pour remaining shrimp sauce over enchiladas. Sprinkle with cheese and bake uncovered 10 minutes until cheese is melted and bubbly. Garnish with cilantro sprigs.
 


Chipotle Shrimp Enchiladas
 

Ingredients - Chipotle Shrimp Enchiladas

1-1/2 

 

lbs   

Large or Medium Shrimp, cleaned and peeled

 1 

 

tsp   

salt

 1 

 

can   

(14.5 oz) crushed tomatoes

 1 

 

can   

(8 oz) tomato sauce

 3 

 

each  

chipotle peppers in adobo sauce

       

 1 

 

tsp   

sugar

 4 

 

Tbsp  

canola oil

 6  

 

cloves

garlic, crushed

 1-1/4 

 

tsp   

ground cumin

 2-1/2 

 

Tbsp  

fresh lime juice

       

 1/4 

 

cup   

chopped cilantro plus sprigs for garnish

 12 

 

each  

white corn tortillas

 2 

 

cups  

shredded Queso Asadero or Monterey cheese

        

 

      

non-stick cooking spray

 

Directions
 

Boil 6 cups water in a 4-quart pot. Add salt, then shrimp; cook 3 minutes until shrimp just turn pink. Drain, reserving 2 cups of the liquid. Cut shrimp into bite-sized pieces.

Heat oven to 425° F.

Blend tomatoes, tomato sauce, chipotles, sugar and 1 cup reserved liquid in a blender.

Warm 1 Tbsp canola oil in a large, deep skillet over Medium-High heat. Sauté garlic and cumin 1 minute, stirring constantly to prevent garlic from burning. Add lime juice, tomato mixture and remaining 1 cup reserved liquid to skillet.

 

Bring to a boil; reduce heat and simmer 20 minutes. Stir occasionally until reduced and thick. Blend chopped shrimp with 1/2 cup sauce and chopped cilantro.

Coat a 9 x 13-inch Pyrex baking dish with non-stick spray.

Heat 3 Tbsp canola oil in a small non-stick skillet over Medium-High heat for 2 minutes. Dip each side of a tortilla quickly in hot oil to soften and place in baking dish. Place two spoonfuls of shrimp down center of tortilla. Roll and repeat with each tortilla.

Pour sauce over enchiladas. Sprinkle with cheese. Bake 10 minutes until cheese is melted and bubbly. Garnish with cilantro sprigs if desired.
 






Return to Mexican & Barbecue Recipes home page
 

Copyright © 2005 Strong Commitment LLC.  All rights reserved.