garlic cloves peeled and finely chopped
medium peeled shrimp raw and deveined
cups of enchilada sauce
Heat the oil in a large skillet. Fry garlic for a few seconds.
Add the shrimp and fry thirty seconds per side, do not lose sight of them because they cook very fast. You’ll know that they are cooked when they change from a transparent color to a pinkish white color.
Add sauce and cook for another minute. Remove the shrimp from the sauce.
Add tortilla chips to the sauce and stir until completely covered. Cover and let cook another minute.
Return the shrimp to the pan and stir.
Serve with Cotija cheese and garnish with cilantro and red onion if desired.
- If you don’t find raw shrimp, you can use cooked shrimp. But keep in mind that the order of the recipe will change. Fry the garlic, add the sauce, then tortilla chips and finally the shrimp.
Chilaquiles Verdes (Green Chilaquiles)
Start your day with Chilaquiles Verdes, a classic Mexican breakfast featuring corn tortilla chips smothered in homemade salsa verde (tomatillo sauce) and other ingredientes deliciosos.
Forget dry toast or bowls of cereal, let’s start the day with some flavour! Check out these fabulous Grilled Steak and Egg Tacos with a zesty Aji Verde or these bright and cheery Cuban style Huevos Habaneros for your next breakfast or brunch.
What are Chilaquiles?
Chilaquiles are a traditional Mexican breakfast food and one of my personal favorite breakfasts of all time. Friends will attest that whenever we go out to breakfast, I always order Chilaquiles. So, what exactly are this beloved favorite? Chilaquiles began as a way to use up leftover homemade tortilla chips and sauce and have existed for hundreds of years. The tortillas are lightly fried (although baked in this recipe) then simmered in salsa or enchilada sauce to soften them up a bit then often (but not always) served with fried eggs on top.
There are many variations of Chilaquiles but they almost always include either salsa verde for Chilaquiles Verdes or red enchilada sauce or salsa for Chilaquiles Rojos depending on the region. In Mexico City, for example, the tortillas are more often simmered in tart green tomatillo sauce or spicy red enchilada sauce. In Central Mexico, however, it is more common for warmed salsa to be poured over the chips right before serving for crispier chips. On the opposite end of the spectrum, home cooks in Guadalajara simmer the chips longer until the Chilaquiles become thick like polenta. So, really, there is no right or wrong way to make Chilaquiles – just make them right for YOU!
There are also countless toppings for Chilaquiles – nothing is off limits! Traditional toppings include: fried eggs, proteins such as salsa verde pork, shredded chicken or beef barbacoa along with frijoles negros, cilantro, thinly sliced radishes, red or green onions, avocados, pickled jalapenos, Queso fresco and/or Mexican crema.
"Perfect for fostering creavity in the kitchen, this dish combines eternal favorites chips and salsa with cheese, chiles, and avocado, becoming a vehicle for vegetables and herbs straight from the garden." &mdash James Beard Award Winner Mary Sue Milliken
- 2 cups chicken or vegetable broth
- 1 cup tomato salsa
- 1/2 cup half and half or heavy cream
- 2 cups of your favorite vegetable combination (see ideas below)
- 1 cup cooked, leftover chicken, shredded (optional)
- 6 to 8 cups corn tortilla chips
- 1 cup panela cheese (Cacique is a good brand), cut into 1/2‐inch dice
- 1 ripe California avocado, halved, seeded, peeled, and cut into 1/2‐inch dice
- 1/2 small red onion, finely diced
- 1 to 2 jalapeño or serrano chiles, stemmed, seeded if desired, and minced
- 1/2 bunch cilantro, chopped
- 1 lime, cut into wedges, for serving
- 1/4 cup sour cream, for serving (optional)
- Fried egg, for serving (optional)
- Sautéed zucchini and/or zucchini blossoms
- Roasted yams and caramelized onions
- Roasted poblano chiles and red, yellow, and green bell peppers
- Sautéed mixed mushrooms and fresh oregano or epazote
- Sautéed greens, such as collard greens, red chard, and/or green chard
- Grilled corn and black beans
In a wide skillet, bring broth, salsa, and half and half or cream to a boil. Add vegetables, chicken if using, and tortilla chips, mixing gently to coat each chip while simmering.
In 1 to 2 minutes, when some of the chips have moistened and begun to break up but others are sll holding their shape, add panela cheese. Continue stirring gently for another minute to distribute cheese evenly.
Add avocado, onion, chiles, and cilantro and stir well to distribute. Cook for 1 minute, just to heat through, and then remove from stovetop and divide among 4 warmed plates. Top with a squeeze of lime and a dollop of sour cream and serve immediately.
Rachael Ray's Baked Chilaquiles with Tipsy Tequila Shrimp
2. On a large baking sheet lined with foil, arrange the tomatillos, white onion, chiles, and cracked garlic. Broil, turning once, until evenly blistered all over, about 12 minutes. Transfer the chiles to a bowl. Cover and let stand until cool enough to handle, about 15 minutes. Transfer the rest of the vegetables to a plate.
3. Meanwhile, line the baking sheet with a clean sheet of foil. Preheat the oven to 400°. Arrange the tortillas on the baking sheet spray with cooking spray and season with salt. Bake until crispy and browned in spots, 7 to 8 minutes. Remove from the oven. Switch the broiler back on.
4. Peel the cracked garlic. Place in a food processor with the tomatillos and white onion. Add 1/4 cup stock, juice of 1 lime, 1/4 cup cilantro, the honey, and cumin. Add more stock if the mixture is too thick. Peel and seed the jalapeños add to the food processor. Process the salsa until fairly smooth.
5. Peel and seed the poblanos. Chop and place in a medium bowl.
6. Heat a cast-iron skillet over medium-high. Add the oil, one turn of the pan, and red onion. Cook, stirring often, until softened, 2 to 3 minutes. Add the corn. Cook until heated through, about 2 minutes. Add the juice of 1 lime. Stir, scraping up the browned bits from the bottom of the pan. Transfer to the bowl with the poblanos. Wipe out the pan. Fill the pan with the toasted tortilla strips. Top with the cheese and the poblano mixture.
7. Heat a large nonstick skillet over medium-high. Add the butter and let it melt and foam. When the foam subsides, add the shrimp season with salt and pepper. Stir in the scallions and chopped garlic. Cook, stirring often, until the shrimp are almost cooked through, about 2 minutes. Remove from heat. Add the tequila. Return to heat. Cook, stirring until the tequila evaporates, about 2 minutes. Stir in the juice of 1 lime.
8. Broil the skillet of chilaquiles until the cheese is melted and browned in spots, 3 to 5 minutes.
9. Top with the shrimp, half the salsa, and dollops of crema. Douse the avocado slices with the juice of the remaining 1/2 lime arrange on top of the chilaquiles. Top with pickled jalapeños and the remaining cilantro. Serve from the skillet and pass the remaining salsa at the table.
WHAT SHOULD I SERVE WITH CHILAQUILES ROJO?
These chilaquiles rojo work great alongside many dishes.
Mexican Street Corn Salad
Creamy Mexican Dip
Crispy Mexican Potatoes
Mexican Chopped Salad
- 1 onion, chopped
- 1 (6 ounce) can sliced black olives
- ½ cup white vinegar, divided
- 1 tablespoon vegetable oil (Optional)
- ½ pound chorizo or bulk spicy pork sausage (Optional)
- 12 (7 inch) corn tortillas, cut into 1-inch pieces
- ¼ cup vegetable oil (Optional)
- 1 ½ tablespoons all-purpose flour
- 3 (8 ounce) cans tomato sauce
- 1 (7.75 ounce) can Mexican style hot tomato sauce (such as El Pato Salsa de Chile Fresco®)
- 1 cup water
- 1 ½ teaspoons unsweetened cocoa powder
- 1 teaspoon white sugar
- 1 tablespoon white vinegar
- 1 tablespoon dried oregano
- 1 tablespoon taco seasoning mix (Optional)
- 1 (4 ounce) can diced green chiles, drained
- ¾ cup crumbled cotija or feta cheese
Put chopped onion and sliced olives in separate small bowls and combine each with 1/4 cup of vinegar. Set aside to marinate. Meanwhile, heat the vegetable oil in a skillet over medium heat. Stir in the chorizo, breaking it apart into crumbles as it cooks, about 10 minutes. Remove the chorizo from the skillet and set aside.
Heat 1/4 cup of oil in the skillet and add the tortilla pieces, cooking and stirring over medium-low heat until just beginning to get crisp and golden at the edges, about 10 minutes. Remove skillet from heat and drain the tortillas pour 1 tablespoon of the oil into a saucepan.
Heat the saucepan over medium-low heat until hot but not smoking. Add the flour, and cook and stir until smooth, about 1 minute. Pour in the regular and hot tomato sauces, water, browned chorizo, cocoa powder, sugar, 1 tablespoon of vinegar, oregano, and taco seasoning. Simmer the sauce about 5 minutes to blend the flavors. Stir in diced chiles and tortillas. Simmer about 10 minutes more, stirring occasionally, until tortillas have softened and the mixture is thick.
Drain the onion and olives. Spoon a layer of tortilla mixture evenly into a 2 quart baking dish or serving dish, and follow with a layer of about 2 tablespoons marinated onion, then a layer of 2 tablespoons olives, followed by a layer of 1/4 cup cheese. Repeat layers twice more. Serve hot.
Mexico is among the world’s best tourist spots. It’s loved by so many people, not only because of the beautiful beaches and historic towns, but also because of the authentic food which makes guests go back over and over again. If you’re not lucky enough to visit the beautiful country, don’t worry—you can still experience the taste and flavor of Mexico with these Mexican shrimp recipes!
1. Shrimp and Avocado Ceviche
A shrimp mixture of scallions, chiles, vinegar, and lime juice is what makes this shrimp and avocado ceviche a stand-out among Mexican shrimp recipes. The avocados, cilantro, and salt are preferably added when you’re about to serve this amazing dish.
2. Mexican Shrimp Cocktail
A Mexican shrimp cocktail is a mixture of shrimp, tasty pico de gallo, cocktail sauce, chunks of avocado and lots of fresh lime juice. Every scoop is invigoratingly perfect! Serve this as your next appetizer!
3. Firecracker Shrimp Quesadillas
Cheesy popcorn shrimp drizzled with creamy Sriracha sauce in between two tortillas. An easy-to-make dish, bursting with summer vibes and Mexican feels.
4. Caldo de Camarón (Mexican Shrimp Soup)
Get cozy with a bowl of this flavorful caldo de camarón loaded with shrimp and veggies drowned in a savory broth of stewed tomatoes, garlic, and dried chilies.
5. Spicy Creamy Shrimp Enchiladas
A Mexican shrimp enchilada dish drenched in a creamy and spicy sauce. The marriage of flavors in this dish will have your loved ones asking for more!
6. Cajun Shrimp Tacos with Mango Salsa
This vibrant and colorful taco dish comes packed with tasty cajun shrimp and zesty mango salsa. Perfect for outdoor activities and other family affairs.
7. Mexican Street Corn, Zucchini & Shrimp
Mexican street corn mixed with zucchini noodles and grilled shrimp. As if that’s not enough, this Mexican shrimp recipe is also smothered with a special dressing and sprinkled with crumbled queso fresco. This is the dish to serve at your next party.
8. Shrimp Fajitas
Here’s a delicious and perfectly seasoned shrimp fajitas dish which is also simple to make. All the flavors of this Mexican shrimp recipe are preserved since it’s wrapped and baked in foil.
9. Tequila Lime Shrimp
Try this budget-friendly shrimp recipe, with flavors that are irresistibly good. All you need to do is cook the shrimp in a skillet using tequila, lime, and cilantro! It takes only 15 minutes to make. This tequila lime shrimp is a go-to dish everyone will love!
10. Camarones ala Diabla (Devil’s Shrimp)
This fiery shrimp dish is what you need to spice up your life. The key is perfecting the sauce! Mix together the right measurements of Coca-Cola, cilantro, oregano, adobo sauce, tomatoes, and chili. Add this to lime-infused shrimp and you have a smash hit Mexican shrimp recipe!
11. Tasty Tomatillo Shrimp
This dish will leave you speechless! Imagine succulent shrimp baked in a sauce of tomatillos, butter, ground pepper, and poblano chilis. Easily one of the best Mexican shrimp recipes out there!
Watch this video from Clean & Delicious to learn how to peel and devein shrimp for your Mexican shrimp recipes:
If you haven’t decided which among these Mexican shrimp recipes to cook first, I completely understand. They’re all so good! Shrimp on its own already has a rich taste and exquisite texture. But when transformed into these Mexican shrimp recipes, they become so much more! Let your friends and family decide which one they’d love to have. No matter what choice they make, you’ll have a good time with these dishes!
Want more shrimp recipes? Try these 24 Homemade Shrimp Scampi Recipes! Do you have any other suggestions on how to add some Mexican flavor to your dish? Let us know in the comments section!
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Editor’s Note – This post was originally published in February 2016 and has been updated for quality and relevancy.
First you need to dice the cucumber, onion, tomatoes, and jalapeno. Put them in a big bowl. Finely chop the cilantro and add to the bowl as well. Give it a stir.
Next add the minced garlic, garlic salt, ground black pepper and fresh lime juice. Give it another stir and taste for salt. Add more if desired.
Add in the ketchup, soy sauce, hot sauce and clamato juice and stir.
This recipe may remind you of a michelada since it has a lot of the same ingredients.
Now it’s time to cook the shrimp. I used peeled and deveined with the tail off because all the work is already done and all I have to do is cook them.
Bring a pot of salted water to a boil. Then add the shrimp and boil for 2-3 minutes. Pour the shrimp in a strainer and rinse with cold water to prevent them from cooking further.
Add the shrimp to the bowl and stir.
This recipe is best served cold so put it in the refrigerator to chill for at least 30 minutes.
Garnish with diced avocado and serve with lots of crackers.
- 2 tablespoons olive oil
- 2 cups chopped chorizo sausage with casing removed
- 2 cups chopped onion
- 1 ½ cups chopped zucchini
- ¼ cup chopped fresh oregano
- 1 tablespoon minced fresh ginger
- 4 garlic cloves, thinly sliced
- 1 poblano pepper, seeded and chopped
- 1 tablespoon chopped canned chipotle peppers in adobo sauce
- ½ teaspoon salt
- 2 (26.5-ounce) cartons Italian chopped tomatoes
- 12 (6-inch) corn tostadas
- 8 large eggs
- ¾ cup (about 4 ounces) crumbled queso fresco
- 1 diced avocado
- ¼ cup chopped fresh cilantro
- Lime wedges
Heat oil in a large skillet over medium-high heat. Add chorizo sauté 5 minutes or until browned. Remove from skillet with a slotted spoon, and drain on paper towels. Add onion and next 5 ingredients to skillet. Sauté 5 minutes or until vegetables are slightly soft. Add drained chorizo, chipotle, salt, and tomatoes. Bring to a simmer cook 5 minutes or until liquid thickens slightly. Remove from heat let cool 15 minutes. Spread 1/2 cup tomato mixture into the bottom of a 9- x 13-inch baking dish. Arrange 6 tostadas over tomato mixture. Top with half of remaining tomato mixture. Repeat with remaining tostadas and tomato mixture. Cover and refrigerate 8 hours or overnight. Preheat oven to 425°. Bake, uncovered, 35 minutes. Remove baking dish from oven, make 8 shallow indentations in the casserole with the back of a spoon, and carefully crack in eggs. Bake 5 minutes or until egg whites are just set. Remove baking dish from oven, and preheat broiler to high. Sprinkle casserole with queso fresco broil 2 minutes or until cheese melts. Top with avocado and cilantro, and serve with lime wedges.