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Camarones En Salsa / Shrimp in Sauce

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“I got this recipe from one of my friend's Mexican Cookbooks. Another friend tried it first and made a few changes with the amounts and extra spices. And I've added some of my own changes. The end result is wonderful. I usually have all these ingredients on hand. It's a quick recipe. I put the jasmine rice in my rice cooker and by the time the rice is done, so is the shrimp and sauce.”
READY IN:
35mins
SERVES:
5
UNITS:
US

Ingredients Nutrition

Directions

  1. Shell, de-vein and rinse shrimp, drain and set aside.
  2. Heat 2 Tbsp butter in skillet(I use a wok) over medium-high heat and saute onions and garlic.
  3. Add the Shrimp and cook until mostly pink.
  4. Add the lemon zest and lemon juice from one lemon and stir. Cook for about a minute.
  5. Add the tomato sauce, ketchup, brown sugar, red wine vinegar, mustard, chili powder, paprika and cumin. Cook over medium heat for 5 to 8 minutes or until hot.
  6. You can place cooked rice on individual plates and shrimp mixture over or you can combine them together in one pan and serve.
  7. Top with fresh chives if desired.

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