Shrimp Cazuela Recipe

Prep shrimp

Pat shrimp dry with paper towels. Season evenly with 1 tsp kosher salt and 1/2 tsp black pepper.

Heat pan

Place a large skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs unsalted butter. Heat until butter is melted and shimmering but not brown, about 1 minute.

Sauté aromatics & vegetables

Add the sliced onion and 1 cup sliced mushrooms to the hot pan. Sauté for 4–5 minutes, stirring occasionally, until the onions are soft and mushrooms are golden and their moisture has mostly evaporated. Add 3 minced garlic cloves during the last 30 seconds and stir until fragrant.

Cook shrimp

Push vegetables to the sides of the pan (or transfer to a bowl briefly). Add the seasoned shrimp in a single layer and sear 1–2 minutes per side until opaque and cooked through (internal temp ~120–130°F for shrimp to remain tender). Total cook time will be 3–4 minutes depending on size. Return vegetables to pan if removed.

Finish

Stir shrimp and vegetables together. Add 1 tbs fresh lime juice and 2 tbs chopped cilantro. Remove from heat briefly before adding sauce so shrimp don’t overcook in the next step.

Select one sauce option below and add 1/2 cup to the shrimp and vegetable mixture. Gently toss to coat and return to low heat for 1–2 minutes to warm the sauce and integrate flavors. Do not simmer vigorously to avoid overcooking shrimp.

Diabla

If using Diabla, stir in 1/2 cup spicy red Diabla sauce and cook 1 minute until heated through. Taste and adjust salt or lime if needed.

Mojo de ajo (shrimp only)

If choosing Mojo de ajo, add 1/2 cup and warm gently 30–60 seconds. This sauce is garlic-forward—serve immediately. Note: Mojo de ajo is recommended for shrimp only.

A la crema

For A la crema, add 1/2 cup creamy sauce and warm 1–2 minutes until slightly thickened and coating the shrimp.

Chipotle

For chipotle, add 1/2 cup chipotle sauce, stir 1 minute until glazed onto shrimp. Adjust with a squeeze of lime if too smoky.

Mole (no veggies)

If selecting mole (note: mole does not come with veggies), remove mushrooms and onions after step 3. Add 1/2 cup mole to the cooked shrimp, warm 1–2 minutes. Plate shrimp on rice without vegetables.

Arroz camaron / Arroz pollo

For Arroz camaron (shrimp-on-rice style) or Arroz pollo, stir in 1/2 cup sauce, warm 1–2 minutes and spoon directly over bed of rice as described below. Arroz camaron is traditionally served on rice only.

Cook rice

In a medium saucepan, heat 1 tbs vegetable oil over medium heat. Add 1 minced garlic clove and sauté 30 seconds until fragrant. Add 1.5 cups long-grain white rice and toast 1 minute, stirring. Add 1.75 cups chicken or vegetable broth, 1/2 tsp salt and 1/4 tsp ground cumin. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes or until liquid is absorbed. Remove from heat and let rest covered 5 minutes, then fluff with a fork.

Warm beans

While rice cooks, warm 3/4 cup drained canned pinto or black beans in a small saucepan over low heat until heated through. Season to taste with a pinch of salt and a little cumin if desired.

Plate

Place 1.5 cups of cooked rice on each plate. If you selected Arroz camaron, spoon the sauced shrimp directly on top of the rice and omit vegetables (if required by sauce). Otherwise, arrange sauced shrimp and sautéed vegetables beside or on top of rice and serve beans on the side.

If adding chicken: warm 1/2 lb sliced cooked chicken in the pan with the chosen sauce for 1–2 minutes until heated through and well coated. Add to plate with shrimp or substitute for shrimp portion as requested.

Garnish with additional chopped cilantro and serve with lime wedges on the side. Offer extra sauce on the side if desired.