Shrimp Caborca

25m
Prep Time
10m
Cook Time
35m
Ready In

Recipe: #18326

April 01, 2015



"A mexican twist on shrimp scampi. From Bon Appetit 1983"

Original is 5 servings

Nutritional

  • Serving Size: 1 (314.4 g)
  • Calories 389.5
  • Total Fat - 25.2 g
  • Saturated Fat - 14.8 g
  • Cholesterol - 346.3 mg
  • Sodium - 1701.6 mg
  • Total Carbohydrate - 8 g
  • Dietary Fiber - 0.4 g
  • Sugars - 2.6 g
  • Protein - 31.4 g
  • Calcium - 139.3 mg
  • Iron - 0.7 mg
  • Vitamin C - 11.3 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Combine butter and garlic in large skillet over high heat and saute garlic as butter is melting.

Step 2

When butter sizzles, remove garlic and discard.

Step 3

Add chilies to skillet and cook just until butter begins to brown, about 1 minute.

Step 4

Add shrimp, salt and pepper. Sprinkle shrimp with lime juice and cook just until shrimp begin to color, about 2 to 3 minutes.

Step 5

Pour tequila into corner of pan; heat briefly and ignite, shaking pan gently until flame subsides. Remove from heat.

Step 6

Add parsley and toss to combine.

Step 7

Serve immediately with lime wedges.

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.


  • Make sure to choose fresh shrimp for the best flavor.
  • Select mild chilies, such as Anaheim or Poblano, for a less spicy dish.

  • Instead of butter, use olive oil. This substitution is beneficial because olive oil is a much healthier alternative to butter, and it will still give the dish a delicious flavor.
  • Instead of Mexican mild chilies, use jalapenos. This substitution is beneficial because it will add a more intense flavor to the dish, and will give it a bit of a kick.

Coconut Shrimp Caborca Replace the butter with coconut oil, and add 1/2 cup of shredded coconut to the skillet when adding the chilies. Cook until the coconut is golden brown, then proceed with the recipe as written.



Mexican Rice: Mexican Rice is a flavorful and easy side dish that pairs perfectly with Shrimp Caborca. It is a great way to add a Mexican twist to the meal and is a great accompaniment to the shrimp.


Grilled Corn with Chipotle Butter: Grilled Corn with Chipotle Butter is a delicious and easy side dish that pairs perfectly with Shrimp Caborca. The smoky chipotle butter adds a nice kick to the sweet grilled corn, making it a great accompaniment to the flavorful shrimp. It's a great way to add a Mexican twist to the meal.




FAQ

Q: How long do I cook the shrimp for?

A: Cook the shrimp for 2 to 3 minutes, until they just begin to color.



Q: What temperature should I cook the shrimp at?

A: The shrimp should be cooked over medium-high heat, about 375 degrees Fahrenheit.

5 Reviews

Linky

Oh boy! I wish I had made the whole amount even though there are just 2 of us!!! I used small shrimp - which I prefer as they are bite-sized. Like the others, I left the garlic in, too! This was delicious and the flame was spectacular! Served with steamed broccoli to help sop up the delicious sauce! Heaven!

5.0

review by:
(26 Jul 2020)

Peggy Bright

Remove the garlic? Not a chance. This recipe is sensational. The flavours meld together perfectly and just the right amount of spice. Thanks so very much for a recipe that I will make often.

5.0

review by:
(18 Jun 2020)

ForeverMama

Tasty shrimp that will please many. Because garlic is like gold for me, I didn’t dare remove the garlic, as I need those vampires to skedaddle! I sure did not regret it, as I love the garlic flavor it provided. Can I just say that I absolutely loved lighting a match to the tequila! It contributed to the toasty tequila taste in the shrimp. Thank you for sharing, Marra! Made it for Seaside Brasserie-2020.

5.0

review by:
(15 Jun 2020)

QueenBea

I made this as instructed with great results. We really enjoyed this and it had just a bit of heat. This will be enjoyed again soon.

5.0

review by:
(27 Apr 2020)

JostLori

Simply delicious - and oh-so-easy to prepare! We love garlic, so I kind of cheated and used twice the amount of garlic, minced (not crushed) and added it to the pan with the Anaheim chilies. The flambeed tequila gave it a wonderful taste. We used jumbo shrimp that were so sweet and delicious in this recipe! Thanks for sharing - it's a keeper!

5.0

review by:
(10 Feb 2020)

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Fun facts:

This Shrimp Caborca recipe is a variation of the classic Shrimp Scampi, a popular dish created by Italian-American immigrants in the United States. It is said to have been popularized by the famous Italian-American chef, Jacques Pépin.

The Mexican mild chilies used in this recipe, such as Anaheim or Poblano chilies, are a popular ingredient in Mexican cuisine. It is said that the famous Mexican artist Frida Kahlo was particularly fond of these chilies and used them often in her cooking.