Shrimp a la Mexicana

Camarones a la Mexicana


  • 3tablespoons lard, vegetable oil, bacon drippings, fat rendered from chorizo, or even butter
  • 3serrano OR one large jalapeño, stemmed
  • 1 small onion, diced
  • 1 ripe medium-large tomato, cored and diced
  • 1pound shrimp, peeled, deveined, tails removed, and chopped into 1/2 inch pieces
  • A fewsprigs cilantro, finely chopped
  • Abig squeeze of lime juice


Melt the lard or other fat in a medium-size skillet set over medium heat. For a milder dish, seed the chiles then chop them finely and add to the skillet, along with the onion and tomato. Cook, stirring frequently, until the onion has softened but is not brown, about 5 minutes. Reduce the heat to medium-low.

Add the shrimp to the skillet, letting the shrimp cook until they're almost done through, about three minutes. Add a big handful of chopped cilantro and a squeeze of fresh lime juice, then scoop into a warm tortilla.


  1. I’ll try this. Note: Peeling shrimp is not necessarily a quick, weekday evening activity.

  2. Dear Rick:

    Excellent recipe! I would include a tablespoon of minced garlic and gratin the tacos with Oaxaca Cheese (Mozzarella if you are not in Mexico).
    I am your fan. I am going to include this recipe in my next family gathering… You are the best gringo chef for Mexican food I know! So far….

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