Camaron (shrimp) Recipe

Marinate shrimp

Pat shrimp dry with paper towels. In a bowl combine olive oil, minced garlic, lime juice, sea salt, black pepper and smoked paprika. Add shrimp and toss to coat. Let marinate 10–15 minutes at room temperature (no more than 30 minutes).

Cook shrimp

Heat a large skillet over medium-high heat. When hot, add a small drizzle of olive oil. Add shrimp in a single layer, cook 1.5–2 minutes per side until pink and opaque with slight golden edges. Remove from heat and transfer to a plate. Keep warm or chill briefly if you prefer a chilled preparation.

While shrimp marinates or cooks, whisk together mayonnaise, chili-garlic sauce, lime zest, optional hot sauce and salt in a small bowl until smooth. Taste and adjust heat or salt. Chill in refrigerator until assembly (about 10 minutes).

Make guacamole fresco

Cut avocado in half, remove pit and scoop flesh into a bowl. Mash lightly with a fork leaving some texture. Add lime juice, diced tomato, diced red onion, chopped cilantro and salt. Stir gently to combine. Taste and adjust salt or lime.

Prepare queso fresco

If using a block of queso fresco or cotija, crumble or grate it now. Reserve until assembly.

Warm tortillas or place tostadas on serving plates. Spread about 1 tablespoon of the chili garlic mayo across each tortilla or spread a thin layer on each tostada.

Spoon 1–2 tablespoons of guacamole fresco onto each mayo-lined tortilla/tostada, spreading slightly in the center.

Place 3–4 cooked shrimp on top of the guacamole for each serving (adjust to preference).

Scatter torn fresh mozzarella pieces over the shrimp, then sprinkle crumbled queso fresco on top for salty tang.

Top with thinly sliced red onion and chopped cilantro. Serve with extra lime wedges for squeezing and optional hot sauce on the side.

If you prefer a chilled shrimp version: let cooked shrimp cool to room temperature, then refrigerate 10–15 minutes before assembling to create a chilled camaron presentation.