Camarones a la Mexicana

Reminds me of a Mexican shrimp and grits. A semi-spicy tomato sauce ladled over cilantro rice and topped with seasoned, fried shrimp. What about that doesn't sound amazing?

Prep Time:
30 mins
Cook Time:
1 hr 35 mins
Additional Time:
10 mins
Total Time:
2 hrs 15 mins
6 servings



  • 1 tablespoon chili powder

  • 1 tablespoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon dried oregano

  • 1 teaspoon ground cumin

  • 1 teaspoon ground allspice

  • 1 teaspoon salt

  • ½ teaspoon cayenne pepper

  • 1 ½ pounds uncooked medium shrimp, peeled and deveined

Tomato Sauce:

  • 1 tablespoon salted butter, or as needed

  • medium white onion, diced

  • 1 clove garlic, minced

  • 5 medium Tomatoes, red, ripe, raw

  • 2 cups chicken stock

  • ½ medium white onion, sliced

  • 1 large green bell pepper, seeded and sliced

  • 2 small jalapeno peppers, seeded and sliced

  • 1 tablespoon chili powder

  • 1 teaspoon ground cumin

  • 1 tablespoon salt

  • 1 teaspoon ground black pepper


  • 1 ½ cups uncooked white rice

  • 1 tablespoon vegetable oil, or as needed

  • 3 cloves garlic, minced

  • 1 medium lime, zested

  • 3 cups water

  • 2 tablespoons lime juice

  • 1 teaspoon salt

  • bunch chopped fresh cilantro

  • 2 tablespoons salted butter, or as needed


  1. Combine chili powder, garlic powder, onion powder, oregano, cumin, allspice, salt, and cayenne pepper in a bowl. Add shrimp and toss to combine with the spices. Set aside for at least 1 hour.

  2. Meanwhile, make the sauce. Melt butter in a pot over medium heat and cook diced onion until soft and translucent, about 4 minutes. Add garlic and cook until fragrant, 30 seconds to 1 minute. Add 3 tomatoes and cook until beginning to break down, about 20 minutes.

  3. Pour in chicken stock and puree using an immersion blender. Add remaining tomatoes, sliced onion, bell pepper, jalapenos, chili powder, cumin, salt, and pepper. Simmer sauce on medium-low for 45 minutes.

  4. Meanwhile, rinse rice in a mesh strainer. Run strainer under a faucet until the water runs clear. Shake the water off and let rice dry for 10 to 15 minutes.

  5. Pour a thin layer of vegetable oil in another pot and heat over medium heat. Add rice and lightly fry for 4 to 5 minutes. Add garlic and lime zest and cook for 1 minute. Strain oil out of the rice and return to the pot.

  6. Add water, 1 tablespoon lime juice, and salt to the pot. Bring to a boil over medium-high heat; reduce heat to low, cover, and simmer until rice has absorbed most of the liquid, about 20 minutes. Toss with remaining lime juice and cilantro.

  7. Melt butter in a separate pot and add shrimp. Saute shrimp until cooked through, 3 to 4 minutes. Remove from heat.

  8. Scoop some rice on a plate, ladle tomato sauce over it, and top with shrimp. Serve immediately.

Nutrition Facts (per serving)

400 Calories
11g Fat
52g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 400
% Daily Value *
Total Fat 11g 13%
Saturated Fat 5g 23%
Cholesterol 190mg 63%
Sodium 2607mg 113%
Total Carbohydrate 52g 19%
Dietary Fiber 5g 17%
Total Sugars 6g
Protein 25g
Vitamin C 49mg 245%
Calcium 97mg 7%
Iron 7mg 37%
Potassium 668mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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