Go Back
–+ servings
Shrimp with calabacitas served on a white plate and next to a salad.
Print Recipe
5 from 8 votes

Camarones con Calabacitas

Camarones con Calabacitas (Shrimp with Mexican Squash) is an easy and tasty weeknight meal. This recipe is so versatile and ready in under 30 minutes!
Prep Time8 minutes
Cook Time16 minutes
Total Time24 minutes
Course: Dinner
Cuisine: Mexican
Servings: 4 people
Calories: 213kcal
Author: Maggie Unzueta

Ingredients

  • 2 tablespoon olive oil
  • 2 calabacitas diced
  • 2 tomatoes diced
  • ¼ onion diced
  • 1 jalapeno finely diced
  • 1 garlic clove finely diced
  • ½ teaspoon salt
  • pinch ground oregano
  • 1 lb large shrimp peeled and deveined
  • 1 lime juiced

Instructions

  • Heat the olive oil in a large skillet.
  • Add the calabacitas.
  • Cook for 5 minutes. Stir occasionally.
  • Add the tomatoes, onion, jalapeno, garlic, salt, and oregano.
  • Stir to combine.
  • Cook for 5 minutes. Stir occasionally.
  • Add the shrimp and lime.
  • Stir and cook until shrimp are pink.
  • About 5 minutes.
  • Remove from heat immediately and serve.

Notes

Buy shrimp that is already deveined for faster cooking. 
PRO TIP:
Do not overcook the shrimp. Once the shrimp turn pink, turn the heat off. This will help in preventing them from turning rubbery.
HOW LONG DOES IT LAST?
In the fridge, Camarones con Calabacitas will last up to 5 days. Freezing it will guarantee rubbery shrimp, but it can be done. In the freezer, this dish will last up to 5 months.
 

Nutrition

Calories: 213kcal | Carbohydrates: 8g | Protein: 25g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1184mg | Potassium: 519mg | Fiber: 2g | Sugar: 5g | Vitamin A: 746IU | Vitamin C: 40mg | Calcium: 192mg | Iron: 3mg