Camarón Ranchero Recipe

Name: El Charro Mexican Restaurants Camarón Ranchero Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb raw medium shrimp, peeled and deveined; 1 tsp kosher salt; 1 tsp black pepper, freshly ground; 1 tsp ground cumin; 2 tbs vegetable oil; 1 tbs unsalted butter; 1 cup yellow onion, thinly sliced; 3 cloves garlic, minced; 2 medium tomatoes, peeled and chopped (or 1 14-oz can fire-roasted tomatoes, low-salt); 1 cup tomato sauce; 0.25 cup mild green chiles, diced (e.g., canned, mild); 0.5 cup vegetable or chicken broth; 1 tsp dried oregano (Mexican oregano if available); 0.5 tsp ground paprika (sweet); 1 tbsp lime juice; 2 tbs fresh cilantro, chopped; 2 cups cooked white rice; 8 pieces warm corn or flour tortillas; 4 pieces lime wedges

Inspired by El Charro Mexican Restaurant

Time35m

Serves4

Sautéed shrimp & onions with Ranchero sauce (Not spicy). Served with rice & tortillas.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Camarón Ranchero

1 lb raw medium shrimp, peeled and deveined

1 tsp kosher salt

1 tsp Black pepper, freshly ground

1 tsp Ground cumin

2 tbs Tuscany sunflower oil

1 tbs Unsalted butter

1 cup yellow onion, thinly sliced

3 cloves Garlic, minced

2 medium tomatoes, peeled and chopped (or 1 14-oz can fire-roasted tomatoes, low-salt)

1 cup Tomato sauce

1/4 cup mild green chiles, diced (e.g., canned, mild)

1/2 cup vegetable or chicken broth

1 tsp dried oregano (Mexican oregano if available)

1/2 tsp ground paprika (sweet)

1 tbsp ReaLime juice

2 tbs Fresh cilantro, chopped

To Serve

2 cups cooked white rice

8 pieces warm corn or flour tortillas

4 pieces Lime wedges

Method

Camarón Ranchero

Prepare shrimp

Pat the shrimp dry with paper towels. In a bowl toss shrimp with kosher salt, black pepper and ground cumin. Set aside for 5 minutes while you prepare the sauce.

Cook onions and garlic

Heat 1 tablespoon vegetable oil and the butter in a large skillet over medium-high heat. Add the sliced onion and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn.

Make ranchero sauce

Add the chopped tomatoes (or drained canned fire-roasted tomatoes) to the skillet and cook 3–4 minutes, breaking them down with your spoon. Stir in the tomato sauce, mild diced green chiles, broth, dried oregano and sweet paprika. Bring to a gentle simmer and cook 6–8 minutes until the sauce slightly thickens and the flavors meld. Taste and adjust salt (add up to 1/2 tsp more if needed).

Sauté shrimp

Meanwhile heat the remaining 1 tablespoon vegetable oil in a second large skillet over high heat. When hot, add shrimp in a single layer (work in two batches if needed) and sear 1–1.5 minutes per side until pink and opaque. Remove shrimp to a plate (they will finish cooking in the sauce).

Finish in sauce

Reduce the ranchero sauce heat to medium-low. Add the seared shrimp to the sauce, pour in the lime juice, and simmer together 1–2 minutes until shrimp are fully opaque and heated through. Stir in chopped cilantro, turn off the heat.

Rest

Let the shrimp sit in the sauce 2 minutes off heat to allow flavors to meld. If sauce is too thin, simmer 1–2 minutes before adding shrimp; if too thick, add 1–2 tablespoons broth.

To Serve

Spoon cooked rice onto plates. Divide the Camarón Ranchero over the rice and serve with warm tortillas on the side.

Garnish with extra chopped cilantro and lime wedges. Serve immediately.