Mexican Shrimp in Garlic Sauce

15m
Prep Time
30m
Cook Time
45m
Ready In


"This doubles as an appetizer dish or as an entree for two. I use more jalapeno in mine but I like it really spicy. Depending on how spicy your jalapeno is (they vary) this can still be really spicy so if you like your food milder, I would just leave it out during cooking and sprinkle on a little bit of finely diced jalapeno at the table so you can have better control. Of course, you can also substitute poblano or cubanelle peppers instead, but since they are a bit bigger, just use part of the pepper. You can serve this on rice or pasta if you like, but it is also good by itself, especially with sides of Spanish rice or refried beans."

Original is 2 servings

Nutritional

  • Serving Size: 1 (829.1 g)
  • Calories 590.8
  • Total Fat - 6.6 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 81.8 mg
  • Sodium - 244.5 mg
  • Total Carbohydrate - 127.2 g
  • Dietary Fiber - 2.3 g
  • Sugars - 50.6 g
  • Protein - 7.5 g
  • Calcium - 81.5 mg
  • Iron - 3.2 mg
  • Vitamin C - 95 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Heat a well-seasoned cast iron skillet over medium-high heat.

Step 2

Roast the tomatoes, onion, and jalapenos, until nicely browned on all sides, turned frequently.

Step 3

Note: you may get a lot of smoke from this so you might want to open a window.

Step 4

Transfer roasted vegetables to a metal bowl and cover with plastic wrap; allow to sweat and cool.

Step 5

When cool, peel the skins and discard.

Step 6

Puree the tomato, onion, jalapeno, 2 tbsp. cilantro, and oregano until smooth.

Step 7

Heat the oil in a non-stick skillet.

Step 8

Add the sliced garlic and cook over medium heat until lightly golden, stirring frequently. Do not let garlic burn.

Step 9

Add the puree and simmer until slightly thickened, about 5 minutes.

Step 10

Season to taste with salt and pepper.

Step 11

Stir in the shrimp.

Step 12

Simmer on medium-low heat until the shrimp are pink, about 3-5 minutes.

Step 13

Adjust seasonings, and remove from heat.

Step 14

Spoon shrimp and sauce into a serving dish or serve over cooked rice or pasta; top with chopped cilantro, and squeeze lime juice over all.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When buying jalapenos, choose ones that are firm and unblemished for the best flavor.
  • If you don't like your food too spicy, you can omit the jalapeno from the cooking and instead sprinkle on some finely diced jalapeno at the table.

  • Substitute bell peppers for jalapenos for a milder flavor. The benefit of this substitution is that it will reduce the spiciness of the dish, making it more accessible to a wider range of palates.
  • Substitute parsley for cilantro for a different flavor. The benefit of this substitution is that it will provide a unique flavor to the dish, allowing the diner to experience a different taste than what is traditionally found in Mexican cuisine.

Spicy Coconut Shrimp Heat the oil in a non-stick skillet. Add the sliced garlic and cook over medium heat until lightly golden, stirring frequently. Do not let garlic burn. Add 1/2 cup coconut milk, puree, and simmer until slightly thickened, about 5 minutes. Add the shrimp and simmer on medium-low heat until the shrimp are pink, about 3-5 minutes. Adjust seasonings, and remove from heat. Spoon shrimp and sauce into a serving dish or serve over cooked rice or pasta; top with chopped cilantro, and squeeze lime juice over all.


Curried Coconut Shrimp Heat the oil in a non-stick skillet. Add the sliced garlic and curry powder and cook over medium heat until lightly golden, stirring frequently. Do not let garlic burn. Add 1/2 cup coconut milk, puree, and simmer until slightly thickened, about 5 minutes. Add the shrimp and simmer on medium-low heat until the shrimp are pink, about 3-5 minutes. Adjust seasonings, and remove from heat. Spoon shrimp and sauce into a serving dish or serve over cooked rice or pasta; top with chopped cilantro, and squeeze lime juice over all.


Mexican Street Corn Salad - This creamy and flavorful side dish is the perfect complement to the Mexican Shrimp in Garlic Sauce. The sweetness of the corn, combined with the tangy lime juice and creamy mayonnaise, will balance out the spiciness of the shrimp. The fresh cilantro and Cotija cheese also add a delicious flavor that will make this dish a hit at any dinner table!


Chipotle Black Bean Soup: This hearty and flavorful soup is the perfect accompaniment to the Mexican Shrimp in Garlic Sauce. The smoky chipotle peppers provide a nice kick of heat to balance out the spiciness of the shrimp, while the black beans add a hearty texture and flavor. The soup is also packed with fiber and protein, making it a nutritious and filling side dish.




FAQ

Q: How can I adjust the spice level of this dish?

A: You can adjust the spice level by adjusting the amount of jalapeno used. For milder spice, use only one jalapeno or substitute poblano or cubanelle peppers instead. You can also sprinkle some finely diced jalapeno at the table for more control.



Q: How can I make this dish healthier?

A: You can make this dish healthier by using leaner cuts of meat, reducing the amount of oil used, and adding more vegetables. You can also substitute whole wheat or quinoa for white rice. Finally, you can use low-sodium broth or stock instead of regular broth.

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Fun facts:

The jalapeno pepper originated in Mexico and has been cultivated since at least the 16th century. It was named after the city of Xalapa in Veracruz, Mexico, where it was first grown.

Mexican Shrimp in Garlic Sauce is a favorite of celebrity chef, Gordon Ramsay. He has been seen preparing the dish on his show, MasterChef, and has said that it is one of his favorite dishes to make.