lunch
Aguachile (Mexican Shrimp in Chile-Lime Broth)
Raw shrimp cured in a fiery blended broth of lime, serrano chiles, cilantro, cucumber and red onion.
⏱ 25 min🔥 240 kcalEasy
★4.7(2,021)
🇲🇽
Mexican Shrimp Recipes
5 recipes using shrimp — Tacos, enchiladas, mole and vibrant chilli-spiced dishes.
These 5 mexican shrimp recipes are ready in about 48 minutes on average, with 240–410 kcal per serving, and 40% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
5
recipes
48 min
average time
282 kcal
avg per serving
40%
easy recipes
How Mexican cuisine cooks with shrimp
Mexican cooking is layered and vibrant — toasted chillies and charred aromatics built into salsas and slow-cooked dishes of real depth. When Mexican cooks work with shrimp, they reach for dried chillies, cumin, lime, coriander, garlic and tomatillos, and the techniques that come up most across these recipes are simmering, searing, poaching and boiling.
Sweet, quick-cooking shellfish that go from raw to ready in two or three minutes — perfect for fast, high-heat dishes. In this collection it's most often cooked with garlic, tomatoes, fresh cilantro and dried oregano. The dishes here span mexican classics ready in as little as 25 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Aguachile (Mexican Shrimp in Chile-Lime Broth) is the highest-rated dish in this collection at 4.7★ from 2,021 ratings.
5 Mexican Shrimp Recipes
✨ Newdinner
Mexican Spicy Shrimp Skillet with Scallion and Lime
Shrimp seared fast in a garlicky chile de árbol sauce, finished with scallion and fresh lime for a quick coastal dinner.
⏱ 30 min🔥 260 kcalEasy
★4.4(70)
✨ Newdinner
Mexican Garlic Shrimp Stew (Caldo de Camarón)
A hearty, garlicky shrimp and vegetable stew in a smoky guajillo-tomato broth, a coastal Mexican classic.
⏱ 55 min🔥 260 kcalMedium
★4.4(15)
✨ Newsoup
Mexican Shrimp Albondigas in Garlic-Lime Broth
Tender shrimp meatballs simmered in a light garlic-lime broth, a coastal Mexican twist on classic albondigas soup.
⏱ 50 min🔥 240 kcalMedium
★4.4(33)
✨ Newdinner
Arroz a la Tumbada (Veracruz Seafood Rice)
A brothy, one-pot Veracruz-style seafood rice simmered with tomato, chiles, and warm spice until the rice drinks up all the flavor.
⏱ 80 min🔥 410 kcalMedium
★4.7(20)
Choosing & preparing shrimp
How to choose
Look for firm, translucent flesh with a clean sea smell — never ammonia. Shell-on shrimp keep more flavour; larger counts (fewer per kilo) mean bigger shrimp.
Prep & storage
Peel and devein, leaving the tail on for presentation if you like. A quick brine firms the texture; pat dry before searing so they brown rather than steam.
When is it done?
Cook just until they curl into a loose C and turn opaque pink — a tight O means they're overdone and rubbery.
Nutrition
Very lean and high in protein, with selenium, vitamin B12 and iodine for few calories.
Classic flavour partners: garlic, lemon, chilli, butter, ginger, parsley
Mexican Shrimp Recipes — FAQ
How long do Mexican shrimp recipes take to make?
Most of these 5 Mexican shrimp recipes are ready in around 48 minutes from start to finish. The quickest, Aguachile (Mexican Shrimp in Chile-Lime Broth), takes about 25 minutes, while the slower-cooked dishes run up to 80 minutes.
How many calories are in Mexican shrimp dishes?
Across this collection they range from about 240 to 410 kcal per serving, averaging 282 kcal — Aguachile (Mexican Shrimp in Chile-Lime Broth) is the lightest option at 240 kcal.
What is the easiest Mexican shrimp recipe for beginners?
Aguachile (Mexican Shrimp in Chile-Lime Broth) is a great place to start — it's rated easy and comes together in about 25 minutes. 40% of the recipes here are beginner-friendly.
What goes well with shrimp in Mexican cooking?
In these recipes, shrimp is most often paired with garlic, tomatoes, fresh cilantro and dried oregano. Mexican kitchens also lean on dried chillies, cumin, lime, coriander, garlic and tomatillos.
How do I know when shrimp is properly cooked?
Cook just until they curl into a loose C and turn opaque pink — a tight O means they're overdone and rubbery.
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