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Camarones Recipe

Name: Boda | Authentic Mexican Restaurants Camarones Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb raw medium shrimp (peeled, deveined, tails on or off as preferred); 2 tbs fresh lime juice; 2 tsp garlic cloves (minced); 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbs extra-virgin olive oil; 2 cups green or savoy cabbage (thinly sliced); 0.5 cup red onion (thinly sliced); 0.25 cup fresh cilantro (chopped); 1 tbs lime juice; 1 tsp olive oil; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 cup sour cream; 2 tsp mayonnaise; 1 tsp chipotle in adobo (finely chopped) or 1 tbs adobo sauce; 1 tsp fresh lime juice; 0.5 tsp honey or agave (optional, balances heat); 0.25 tsp salt; 0.25 cup queso fresco (crumbled); 2 tbs additional chopped cilantro; 2 each lime wedges; 6 each tortillas (warm) or rice/lettuce for bowls; 1 tsp olive oil or butter for skillet

Inspired by Boda | Authentic Mexican Restaurant

Time30m

Serves4

Shrimp, Cabbage, Red Onion, Cilantro, Queso Fresco and Chipotle Crema

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Ingredients

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Shrimp & Marinade

1 lb raw medium shrimp (peeled, deveined, tails on or off as preferred)

2 tbs Fresh lime juice

2 tsp garlic cloves (minced)

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp kosher salt

1 tsp freshly ground black pepper

2 tbs extra-virgin olive oil

Cabbage Salad

2 cups green or savoy cabbage (thinly sliced)

1/2 cup red onion (thinly sliced)

1/4 cup fresh cilantro (chopped)

1 tbs ReaLime juice

1 tsp olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Chipotle Crema

1/2 cup Sour cream

2 tsp Mayonnaise

1 tsp chipotle in adobo (finely chopped) or 1 tbs adobo sauce

1 tsp Fresh lime juice

1/2 tsp honey or agave (optional, balances heat)

1/4 tsp Celtic sea salt

To Serve

1/4 cup queso fresco (crumbled)

2 tbs additional chopped cilantro

2 each Lime wedges

6 each tortillas (warm) or rice/lettuce for bowls

1 tsp olive oil or butter for skillet

Method

Shrimp & Marinade

Marinate shrimp

Pat shrimp dry with paper towels. In a medium bowl combine 2 tbs lime juice, minced garlic, cumin, smoked paprika, 1 tsp salt, 1 tsp pepper and 2 tbs olive oil. Add shrimp and toss until evenly coated. Let marinate 10–15 minutes at room temperature (no more than 30 minutes) to absorb flavors.

Cook shrimp

Heat a large skillet over medium-high heat and add 1 tsp olive oil or a small pat of butter. When shimmering, add shrimp in a single layer (work in batches if needed). Cook 1.5–2 minutes per side, until opaque and just cooked through. Remove shrimp to a plate and cover loosely to keep warm.

Cabbage Salad

While shrimp marinates or cooks, combine thinly sliced cabbage, 1/2 cup thinly sliced red onion and 1/4 cup chopped cilantro in a bowl. Dress with 1 tbs lime juice, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Toss to coat and let sit 5–10 minutes so flavors meld and cabbage softens slightly.

Chipotle Crema

In a small bowl whisk together 1/2 cup sour cream, 2 tsp mayonnaise, 1 tsp chopped chipotle in adobo (or 1 tsp adobo sauce), 1 tsp lime juice, 1/2 tsp honey (optional) and 1/4 tsp salt until smooth. Taste and adjust heat by adding more chipotle or thinning with a splash of water or milk to reach desired drizzling consistency.

To Serve

Warm tortillas if using: heat on a skillet 20–30 seconds per side or wrap stack in foil and heat in a 350°F (175°C) oven for 10 minutes. For bowls skip this step.

Assemble: Place a bed of cabbage salad on each tortilla or bowl. Top with 4–5 cooked shrimp per person (about 6 shrimp for 1 lb divided among 4 servings), drizzle chipotle crema over the shrimp and cabbage, sprinkle with crumbled queso fresco and additional chopped cilantro. Serve with lime wedges on the side.

Leftovers and storage: Keep shrimp and crema refrigerated in separate airtight containers up to 2 days. Salad is best eaten same day but will keep 1 day refrigerated.