Ranchero Shrimp

Serve this delicious 30-minute meal atop warm tortillas or our included recipe for Mexican Red Rice.

Ranchero Shrimp in cast-iron skillet with side of rice, tortillas, and cilantro
Photo: Carson Downing
Start To Finish Time:
30 mins


  • 1 ½ pound fresh or frozen jumbo shrimp in shells

  • 1 tablespoon olive oil

  • 1 tablespoon butter

  • ½ cup finely chopped onion

  • 1 fresh serrano or small jalapeño chile peppers, seeded and finely chopped*

  • 2 cloves garlic, minced

  • 4 roma tomatoes, halved, seeded, and chopped

  • ½ teaspoon salt

  • Black pepper

  • ½ cup chopped fresh cilantro

  • 2 ⅔ cup Mexican Red or Mexican Green Rice and/or eight 5- to 6-inch corn tortillas, warmed

  • Lime wedges

Mexican Red Rice

  • 1 tablespoon vegetable oil

  • ½ cup chopped onion (1 medium)

  • 2 cloves garlic, minced

  • 1 teaspoon ground ancho chile pepper

  • ¼ teaspoon kosher salt

  • 1 cup long grain rice

  • 1 14 ounce can reduced-sodium chicken broth or vegetable broth

  • ¾ cup Roasted Salsa Roja (recipe below) or purchased salsa

  • ¼ cup water

  • ½ cup finely snipped fresh cilantro


  1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry.

  2. In a 12-inch skillet heat oil and butter over medium-high. Add onion; cook 2 minutes or until softened. Add chile peppers and garlic; cook 2 minutes more or until onion starts to brown, stirring occasionally. Stir in tomatoes. Reduce heat to medium. Cook, covered, 5 minutes or until tomatoes are softened and start to release some juices.

  3. Add shrimp and salt. Cook 3 to 4 minutes or until shrimp are opaque, stirring frequently. Remove from heat. Season to taste with black pepper. Stir in cilantro. Serve with Mexican Red or Mexican Green Rice and/or tortillas, and lime wedges.

Mexican Red Rice

  1. In a medium saucepan, heat oil over medium-high heat. Add onion, garlic, ground ancho chile pepper, and salt; cook for 2 minutes. Stir in uncooked rice; cook and stir for 1 minute. Add broth, Roasted Salsa Roja, and the water. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until rice is tender.

  2. Remove pan from heat. Remove lid. Cover pan with a clean kitchen towel; replace lid. Let stand for 5 minutes to let the towel absorb any excess moisture. Remove lid and towel. Add cilantro; fluff rice with a fork.


Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Mexican Green Rice

Prepare as directed, except substitute 3/4 cup purchased salsa verde for the red salsa.

Roasted Salsa Roja

Preheat broiler. In a large bowl, combine 3 medium quartered and cored tomatoes (about 1-1/2 pounds total), 1/3 cup chopped onion (1 small), 5 cloves garlic (peeled), and 1 halved and seeded fresh jalapeno chile pepper. Toss with 2 to 3 tablespoons vegetable oil, just enough to coat. Spoon mixture into a 15x10x1-inch baking pan, spreading evenly. Broil 5 to 6 inches from the heat for 8 minutes. Turn vegetables. Broil for 6 to 8 minutes more or until edges of vegetables begin to darken. Transfer baking pan to a wire rack; cool for 10 minutes. Transfer roasted vegetables and their cooking juices to a food processor; pulse until coarsely chopped. Add 1 cup snipped fresh cilantro leaves, 1/4 to 1/3 cup lime juice, and 1/2 teaspoon sugar; pulse until salsa is desired consistency. Season to taste with salt. Serve immediately or cover and chill. Makes 3 cups.

Nutrition Facts (per serving)

238 Calories
8g Fat
13g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 238
% Daily Value *
Total Fat 8g 10%
Saturated Fat 2g 10%
Cholesterol 246mg 82%
Sodium 496mg 22%
Total Carbohydrate 13g 5%
Total Sugars 3g
Protein 31g
Vitamin C 15.8mg 79%
Calcium 120mg 9%
Iron 1.3mg 7%
Potassium 595mg 13%
Folate, total 15.4mcg
Vitamin B-12 0mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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