Mexican Shrimp
A vibrant Mexican shrimp dish featuring savory tomatoes, fresh peppers, and aromatic spices, perfect for seafood lovers and those craving bold, flavorful meals.
Ingredients
Instructions
- Heat 2 tablespoons of oil in a large saucepan.
- Saute chopped onions and green bell pepper until soft.
- Add minced garlic and cook briefly.
- Add canned whole tomatoes in tomato paste and white wine to the pan.
- Season with ground cumin, oregano, salt, and pepper.
- Bring the mixture to a boil, then reduce heat to simmer.
- Add peeled and cleaned shrimp to the sauce.
- Simmer for about 20 minutes, until shrimp are pink and cooked through.
Tips & Substitutions
For a bit of heat, consider adding jalapeños or a dash of cayenne pepper to the sautéed vegetables. If you don't have white wine, chicken or vegetable broth can be a suitable substitute. To enhance the flavors, let the sauce simmer longer before adding the shrimp. Fresh herbs like cilantro can elevate the dish, adding a vibrant touch. This recipe is also a great base for variations like Gazpacho Shrimp.
Serving Suggestions
Serve Mexican Shrimp over rice or with warm tortillas to soak up the flavorful sauce. A side of avocado salad or Mexican street corn pairs well, adding freshness and crunch. For a complete meal, consider serving with a zesty salad or alongside Seafood Enchiladas (Great Low-Fat Recipe) for a delightful seafood feast.
Storage & Reheating
Store leftover Mexican Shrimp in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over low heat, adding a splash of water or broth to prevent drying out. Avoid microwaving, as it can make the shrimp rubbery. If freezing, seal well and consume within 2 months for best quality.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Shrimp contains roughly 463 calories, with 17g protein, 71g carbohydrates, and 19g fat. It is an excellent source of iron (205% of the Daily Value), dietary fiber (91% of the Daily Value), and calcium (82% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2277mg per serving (99% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking to ensure even cooking. To thaw, place them in the refrigerator overnight or run them under cold water for quicker results.
Is it possible to make this dish spicier?
Absolutely! You can add diced jalapeños or a pinch of crushed red pepper flakes when sautéing the vegetables. Additionally, a splash of hot sauce can be stirred in during cooking for an extra kick.
What can I substitute for tomatoes if I don't like them?
If tomatoes aren't your favorite, try using tomatillos or a mix of roasted red peppers and broth for a different flavor profile. You can also create a creamy sauce using coconut milk for a unique twist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).