Camarones a la Cucaracha
Camarones a la Cucaracha
Ingredients
For the Shrimp
- 4 pounds shrimp, peeled and deveined, tails on
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup all-purpose flour
- 1/2 cup vegetable oil, for frying, or as needed
For the Sauce
- 2 sticks unsalted butter, (1 cup)
- 4 cloves garlic, finely chopped
- 1/2 yellow onion, small, finely chopped
- 1 teaspoon Knorr chicken bouillon powder
- 1/2 teaspoon cayenne pepper, or to taste
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes, or to taste
- 2 tablespoons lime juice, from 2 limes
- 1 tablespoon Maggi seasoning sauce, or to taste
- 1 tablespoon Huichol hot sauce, or to taste
To Serve
- 3 cups white rice, cooked
- 4 cups green salad
- 1 lime, cut into wedges
Instructions
- 1
Thoroughly wash the shrimp under cold running water. Pat them very dry with paper towels to ensure a crispy fry. Place the dried shrimp in a large bowl.
⏱️ 5 min
- 2
To the shrimp, add salt, black pepper, garlic powder, onion powder, and all-purpose flour. Mix well by hand, ensuring each shrimp is evenly coated with the seasoning and flour mixture.
⏱️ 5 min
- 3
Heat vegetable oil in a large, heavy-bottomed pan or skillet over medium-high heat. Once the oil is hot (a sprinkle of flour should sizzle), fry the seasoned shrimp in batches. Do not overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy. Remove the fried shrimp with a slotted spoon and set aside in a clean bowl.
⏱️ 10 min
- 4
Carefully drain most of the oil from the pan, leaving about 1 tablespoon. Reduce the heat to medium. Add the unsalted butter to the pan and let it melt. Once melted, add the chopped garlic and chopped yellow onion. Sauté for 3-4 minutes, until the onion is softened and translucent and the garlic is fragrant.
⏱️ 5 min
- 5
Return the fried shrimp to the pan with the sautéed garlic and onion. Sprinkle Knorr chicken bouillon powder, cayenne pepper, paprika, and red pepper flakes over the shrimp. Squeeze the fresh lime juice directly over the mixture.
⏱️ 3 min
- 6
Stir all the ingredients well to ensure the shrimp are thoroughly coated with the sauce and seasonings. Drizzle Maggi seasoning sauce and Huichol hot sauce over the shrimp, adjusting the amounts to your taste preference for saltiness and heat. Mix again gently.
⏱️ 2 min
- 7
Serve the Camarones a la Cucaracha immediately while hot. Garnish with additional lime wedges and serve alongside cooked white rice and a fresh green salad.
Kitchen Tools
Nutrition Facts (per serving)
Camarones a la Cucaracha
For the Shrimp
- 4 pounds shrimp, peeled and deveined, tails on
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup all-purpose flour
- 1/2 cup vegetable oil, for frying, or as needed
For the Sauce
- 2 sticks unsalted butter, (1 cup)
- 4 cloves garlic, finely chopped
- 1/2 yellow onion, small, finely chopped
- 1 teaspoon Knorr chicken bouillon powder
- 1/2 teaspoon cayenne pepper, or to taste
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes, or to taste
- 2 tablespoons lime juice, from 2 limes
- 1 tablespoon Maggi seasoning sauce, or to taste
- 1 tablespoon Huichol hot sauce, or to taste
To Serve
- 3 cups white rice, cooked
- 4 cups green salad
- 1 lime, cut into wedges
Instructions
- 1
Thoroughly wash the shrimp under cold running water. Pat them very dry with paper towels to ensure a crispy fry. Place the dried shrimp in a large bowl.
⏱️ 5 min - 2
To the shrimp, add salt, black pepper, garlic powder, onion powder, and all-purpose flour. Mix well by hand, ensuring each shrimp is evenly coated with the seasoning and flour mixture.
⏱️ 5 min - 3
Heat vegetable oil in a large, heavy-bottomed pan or skillet over medium-high heat. Once the oil is hot (a sprinkle of flour should sizzle), fry the seasoned shrimp in batches. Do not overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy. Remove the fried shrimp with a slotted spoon and set aside in a clean bowl.
⏱️ 10 min - 4
Carefully drain most of the oil from the pan, leaving about 1 tablespoon. Reduce the heat to medium. Add the unsalted butter to the pan and let it melt. Once melted, add the chopped garlic and chopped yellow onion. Sauté for 3-4 minutes, until the onion is softened and translucent and the garlic is fragrant.
⏱️ 5 min - 5
Return the fried shrimp to the pan with the sautéed garlic and onion. Sprinkle Knorr chicken bouillon powder, cayenne pepper, paprika, and red pepper flakes over the shrimp. Squeeze the fresh lime juice directly over the mixture.
⏱️ 3 min - 6
Stir all the ingredients well to ensure the shrimp are thoroughly coated with the sauce and seasonings. Drizzle Maggi seasoning sauce and Huichol hot sauce over the shrimp, adjusting the amounts to your taste preference for saltiness and heat. Mix again gently.
⏱️ 2 min - 7
Serve the Camarones a la Cucaracha immediately while hot. Garnish with additional lime wedges and serve alongside cooked white rice and a fresh green salad.