Camarones a la Cucaracha

5 from 1 vote

Camarones a la Cucaracha are succulent fried shelled shrimp coated in a spicy sauce. A recipe that will quickly become a weekly favorite! Serve as an appetizer or on top of white rice.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Dinner, Main Course

Cuisine: Mexican

Servings:

Calories: 267kcal

Author: Catherine Arena

Ingredients

1 pound extra large shell-on shrimp deveined
1 tablespoon paprika
½-1 teaspoon cayenne pepper add as much or as little to your liking
½-1 cup hot sauce of your choice add as much or as little to your liking
6 tablespoon butter
½ onion chopped or thinly sliced
6 garlic cloves minced or thinly sliced
1 tablespoon lemon pepper
¾ cups lemon or lime juice
2 tablespoons oil plus more for frying
salt to taste
lime wedges

Instructions

Rinse the shrimps under cool water and drain in a colander.
Pat shrimps with paper towels to dry.
Sprinkle shrimps with salt to taste.
Fill a large skillet with about an inch of oil and heat over medium heat.
When oil is heated through, add the shrimps and cook until golden and crispy. About 5 minutes in total.
Line a plate with paper towels and drain excess oil from the shrimps.
Heat another skillet over medium heat and add butter plus 2 tablespoons oil.
When the butter has melted, add the onions. Cook until onions are slightly translucent.
Add the garlic and stir the ingredients. Cook for one minute.
Add the paprika, lemon pepper and cayenne pepper to the pan and stir.
Add the hot sauce and lemon juice. Stir.
Lower heat and cook for 3 minutes.
Add the cooked shrimps and stir everything together, making sure to coat all the shrimps well.
Dish is done! Serve with lime wedges.

Notes

Serve as an appetizer or as a main dish on top of arroz blanco (white rice).

Nutrition