Camarones a la Cucaracha
Camarones a la Cucaracha
Ingredients
For the Shrimp
- 4 pounds jumbo head-on shrimp, cleaned and deveined, shell on
- 4 tablespoons seafood seasoning, your favorite
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
For the Sauce
- 1 cup unsalted butter
- 2 tablespoons cooking oil
- 1 white onion, medium, thinly sliced
- 12 garlic cloves, to 14, minced
- 1/2 cup El Yucateco Red Habanero Sauce
- 2 tablespoons Maggi Seasoning
- 2 teaspoons Worcestershire sauce
- 1 teaspoon chicken bouillon
- 3 limes, to 4, juiced
For Serving
- 1 cucumber, sliced
- 2 tomatoes, sliced
- 1/2 red onion, thinly sliced
- 4 lime wedges, as needed
Instructions
- 1
Clean and devein the shrimp, ensuring the heads, shells, and tails remain on. Pat the shrimp completely dry with paper towels.
⏱️ 10 min
- 2
In a large bowl, season the dried shrimp generously with your favorite seafood seasoning. Add the all-purpose flour and cornstarch to the bowl and toss until the shrimp are lightly and evenly coated.
⏱️ 5 min
- 3
Heat a large disco (or a large skillet) over medium-high heat. Add the unsalted butter and cooking oil to the pan and allow the butter to melt completely.
⏱️ 3 min
- 4
Add the thinly sliced white onion to the pan and cook, stirring occasionally, until it begins to soften, about 3-4 minutes. Add the minced garlic and cook briefly, about 30 seconds to 1 minute, until fragrant.
⏱️ 4 min
- 5
Add the coated shrimp directly to the butter, onion, and garlic mixture in the pan. Cook, tossing and turning the shrimp frequently, to ensure they cook evenly and become thoroughly coated in the garlic butter.
⏱️ 5 min
- 6
Once the shrimp begin to change color (turning pinkish-orange), add the El Yucateco Red Habanero Sauce, Maggi Seasoning, Worcestershire sauce, and chicken bouillon. Mix well until the shrimp are fully coated in the spicy, buttery sauce.
⏱️ 3 min
- 7
Squeeze in the juice of 3 limes. Taste the sauce and, if you prefer a more pronounced lime flavor, add the juice of the fourth lime. Continue cooking just until the shrimp are fully cooked through and the sauce has thickened slightly and is clinging to the shells.
⏱️ 5 min
- 8
Arrange the sliced cucumber, sliced tomatoes, and thinly sliced red onion on a large serving platter. Pile the cooked Camarones a la Cucaracha in the center of the platter. Spoon some of the delicious buttery garlic-habanero sauce over the top of the shrimp and serve immediately with extra lime wedges on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Camarones a la Cucaracha
For the Shrimp
- 4 pounds jumbo head-on shrimp, cleaned and deveined, shell on
- 4 tablespoons seafood seasoning, your favorite
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
For the Sauce
- 1 cup unsalted butter
- 2 tablespoons cooking oil
- 1 white onion, medium, thinly sliced
- 12 garlic cloves, to 14, minced
- 1/2 cup El Yucateco Red Habanero Sauce
- 2 tablespoons Maggi Seasoning
- 2 teaspoons Worcestershire sauce
- 1 teaspoon chicken bouillon
- 3 limes, to 4, juiced
For Serving
- 1 cucumber, sliced
- 2 tomatoes, sliced
- 1/2 red onion, thinly sliced
- 4 lime wedges, as needed
Instructions
- 1
Clean and devein the shrimp, ensuring the heads, shells, and tails remain on. Pat the shrimp completely dry with paper towels.
⏱️ 10 min - 2
In a large bowl, season the dried shrimp generously with your favorite seafood seasoning. Add the all-purpose flour and cornstarch to the bowl and toss until the shrimp are lightly and evenly coated.
⏱️ 5 min - 3
Heat a large disco (or a large skillet) over medium-high heat. Add the unsalted butter and cooking oil to the pan and allow the butter to melt completely.
⏱️ 3 min - 4
Add the thinly sliced white onion to the pan and cook, stirring occasionally, until it begins to soften, about 3-4 minutes. Add the minced garlic and cook briefly, about 30 seconds to 1 minute, until fragrant.
⏱️ 4 min - 5
Add the coated shrimp directly to the butter, onion, and garlic mixture in the pan. Cook, tossing and turning the shrimp frequently, to ensure they cook evenly and become thoroughly coated in the garlic butter.
⏱️ 5 min - 6
Once the shrimp begin to change color (turning pinkish-orange), add the El Yucateco Red Habanero Sauce, Maggi Seasoning, Worcestershire sauce, and chicken bouillon. Mix well until the shrimp are fully coated in the spicy, buttery sauce.
⏱️ 3 min - 7
Squeeze in the juice of 3 limes. Taste the sauce and, if you prefer a more pronounced lime flavor, add the juice of the fourth lime. Continue cooking just until the shrimp are fully cooked through and the sauce has thickened slightly and is clinging to the shells.
⏱️ 5 min - 8
Arrange the sliced cucumber, sliced tomatoes, and thinly sliced red onion on a large serving platter. Pile the cooked Camarones a la Cucaracha in the center of the platter. Spoon some of the delicious buttery garlic-habanero sauce over the top of the shrimp and serve immediately with extra lime wedges on the side.
⏱️ 5 min