Camarones Rancheros, or Ranch-Style Shrimp, is an easy Mexican recipe loaded with flavor. Watch the VIDEO or follow the step-by-step pictures below to recreate this savory and tasty dish.

Camarones Rancheros translated means “Ranch-Style Shrimp.”

This dish is also called “Camarones a la Mexicana, or Mexican-Style Shrimp.”

We have a lot of name for things in Mexico, or we make up a name … lol.

Everyone has a nickname!

To make this Camarones Rancheros Recipe:

You start with butter in a skillet. Oil can be used instead of the butter, or a combo of the too. In my humble opinion, everything is bettah with buttah. That’s why I’m using it!

At restaurants, you might see someone call this recipe “Camaron Ranchero” or “Shrimp Ranchero.” As in singular. We have a lot of different names for things in Mexico.

If you’re not sure what something is, you can always ask. Mexicans love talking about food.

Whatever name you want to use is fine by me.

Diced onion is added. Cook this down for a few minutes.

When the onion is opaque, go to the next step.

Stay close by because this Camarones Rancheros Recipe comes together quickly.

As fast as an ice cube in the desert sun!

No one likes a dish that’s too spicy and inedible.

Try adding only half the jalapeño.

Instead of the jalapeño, you might see a roasted poblano pepper in dishes that are “a la mexicana” or “ranchero.”

Continue with the rest of the steps.

If you want more spice, then add the rest of the jalapeño.

I’m a firm believer in taste as you go.

This Camarones Rancheros Recipe is easily adaptable. You can also add corn or calabacitas.

You know what sounds like a good addition? Scallops! Yummmmm!

Tomatoes. Do you see why they sometimes refer to this dish as “Camarones a la Mexicana.”

It includes the colors of the Mexican flag – green, white, and red.

My preferred name is still “Camarones Rancheros.”

I would not exchange the tomato for canned tomato. You are kinda making a sauce that the shrimp are swimming in.

Usually when I get home from the grocery store, I like to prep everything. I dice the tomatoes, dice the garlic, etc.

They all go into containers. I just pull them out of the fridge as I need them.

That makes cooking a lot easier and faster especially on busy weeknights when all you want to do is watch Netflix.

Only one whole clove of garlic is used.

Finely minced so no one gets huge chunks of garlic.

Garlic powder can also be used here, but to me, fresh is best.

Some you like to frown against garlic.

That said, it gives good flavor to this recipe for Camaron Ranchero. I would not omit it unless absolutely necessary.

There really isn’t a substitute for garlic either. If you’re anti-garlic, use less of it.

Another thing you can do is put into the pan whole, then fetch it out once everything is done.

Chicken bouillon is an item in Mexico that is very commonly used.

I had a chef once refer to chicken bouillon as “yellow salt.” Lol.

If you are unfamiliar with it, you can also use regular salt as well.

You can also use vegetable bouillon or seafood bouillon. It will give the dish another layer of flavor.

Pepper. Grind up some pepper and add it to the skillet.

Give everything a stir.

You should see something that resembles a thick, chunky salsa.

Just on its own, this salsa is really, really good!

Remember this for next time you don’t have shrimp but have chicken on hand. Or, you can use fish or beef instead.

Time for the shrimp.

Don’t they look amazing!

My Camarones Rancheros already smell amazing.

From here, it’s just a matter of minutes until the the shrimp turn pink.

PS: I’m using 2 lbs raw shrimp.

If you are using the jumbo, extra gigantic sized- shrimp, you will more time for them to cook.

The tiny shrimp will take less time.

Eyeball it to see how long you will need for it to cook thoroughly.

Clean up after your dog or cat, not your shrimp.

No one likes to be on shrimp poop patrol.

Save your time and energy and buy already deveined shrimp.

Sure the package costs an extra $1 or $2, but it’s totally worth it.

We sometimes go to Ensenada and buy fresh fish from the fish market. El Mercado Negro is awesome! You must go if you haven’t been there.

I hate… HATE … coming home and cleaning the shrimp. I always feel like it’s time I will never get back.

All for the love of shrimp.

At the very last minute, add the chopped cilantro.

You can also use parsley if you’re one of those cilantro, soap-tasting haters. Or omit altogether.

Although, I must say, that cilantro ties everything together and adds a bit of freshness. Yummy!

Give everything a good stir, and the Camarones Rancheros are ready!!

Tell me that wasn’t an easy recipe. Life is too complicated. We don’t have to make cooking hard as well.

Seriously, though, if you already have everything chopped and ready, this dish comes together in minutes.

Camarones Rancheros, or Ranch-Style Shrimp, makes for an easy and delicious dinner.

This recipe is perfect for those busy weeknights when you don’t want to cook, but you have to feed your family or they’ll starve.

Serve with rice, lime wedges, and a dozen tortillas. Or make it keto, paleo, carb-friendly and serve with a salad.

It’s a mouthwatering dish come true that comes together in a flash. Hope you enjoy!

Don’t forget to watch the Camarones Rancheros Video

Yield: 4

Camarones Rancheros

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Camarones Rancheros, or Ranch-Style Shrimp, is an easy Mexican recipe loaded with flavor. Watch the VIDEO or follow the step-by-step pictures to recreate this savory and tasty dish. By Mama Maggie's Kitchen

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1 pat of butter
• 1 tablespoon oil
• ¼ onion, diced
• 1 jalapeño, finely diced
• 2 Roma tomatoes, diced
• 1 garlic clove, diced
• 1/2 teaspoon chicken bouillon (or salt)
• ⅛ teaspoon ground pepper
• 2 lbs Medium-sized, raw shrimp, deveined and peeled
• ½ bunch of cilantro, chopped

Instructions

In a skillet, add butter.

Add the onion, and stir. 

Cook for 1 minute, or until onion is translucent. 

Add the jalapeño. 

Cook for 1 minute, stirring occasionally. 

Add the tomatoes, garlic, chicken bouillon, ground pepper. 

Cook for 3 minutes, stirring occasionally. 

This will create a thick salsa. 

Add the shrimp. 

Stir everything together. 

Cook for 5 minutes, or until shrimp is no longer pink. 

Add the cilantro in the last minute. 

Serve with rice. 

Notes

Instead of jalapeño, you can also use diced roasted poblano.