The Chef

Restaurants

Meals

Drinks

Restaurants›La Huerta - Mexican Restaurant›Camarones Recipe

Camarones Recipe

Name: La Huerta - Mexican Restaurants Camarones Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 pound Large shrimp, peeled and deveined; 2 tablespoons Olive oil; 2 cloves Garlic, minced; 2 tablespoons Lime juice; 1 teaspoon Chili powder; 1 teaspoon Cumin; 1 teaspoon Salt; 1 teaspoon Black pepper; 1 cup Long-grain white rice; 2 cups Chicken broth; 1 cup Tomato sauce; 1 medium Onion, finely chopped; 2 cloves Garlic, minced; 1 tablespoon Olive oil; 1 teaspoon Salt; 2 tablespoons Cilantro, chopped (optional); 1 can (15 oz) Black beans, canned; 1 teaspoon Cumin; 1 teaspoon Garlic powder; 1 to taste Salt; 2 medium Ripe avocados; 1 tablespoon Lime juice; 1 medium Tomato, diced; 1 2 tablespoons Red onion, finely chopped; 2 tablespoons Cilantro, chopped; 1 to taste Salt; 8 pieces Corn tortillas

Inspired by La Huerta - Mexican Restaurant

Time1h

Serves4

Shrimp cooked in your favorite style, served with Mexican rice, beans, guacamole salad, and 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.

Frequently paired with

The best thing to pair and share with Camarones

Selected to serve

ONE LOVE

Reposado, Coconut, Mezcal, Grapefruit Cordial, Sinchuan & Citrus Salt Rim

smoky · citrusy · creamy

Open pairing →

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.

Shrimp

1 pound Large shrimp, peeled and deveined

2 tablespoons olive oil

2 cloves Garlic, minced

2 tablespoons ReaLime juice

1 teaspoon Chili powder

1 teaspoon Cumin

1 teaspoon Celtic sea salt

1 teaspoon black pepper

Mexican Rice

1 cup Long-grain white rice

2 cups Chicken broth

1 cup Tomato sauce

1 medium Onion, finely chopped

2 cloves Garlic, minced

1 tablespoon olive oil

1 teaspoon Celtic sea salt

2 tablespoons Cilantro, chopped (optional)

Beans

1 can (15 oz) Black beans, canned

1 teaspoon Cumin

1 teaspoon Watkins garlic powder

1 to taste Celtic sea salt

Guacamole Salad

2 medium Ripe avocados

1 tablespoon ReaLime juice

1 medium Tomato, diced

1 2 tablespoons Red onion, finely chopped

2 tablespoons Cilantro, chopped

1 to taste Celtic sea salt

Tortillas

8 pieces Corn tortillas

Method

Shrimp

Prepare the Shrimp

In a bowl, combine large shrimp, olive oil, minced garlic, lime juice, chili powder, cumin, salt, and black pepper. Mix well to ensure shrimp are coated with the marinade. Let it marinate for about 15 minutes.

Cook the Shrimp

Heat a skillet over medium-high heat. Add the marinated shrimp and cook for about 2-3 minutes on each side, or until they are pink and opaque. Remove from heat and set aside.

Mexican Rice

Sauté the Vegetables

In a saucepan, heat olive oil over medium heat. Add chopped onion and minced garlic and sauté until the onion is translucent.

Cook the Rice

Add the long-grain rice to the saucepan and stir for about 2 minutes. Then, add chicken broth and tomato sauce. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes, or until rice is tender.

Finish the Rice

Once cooked, fluff the rice with a fork and stir in chopped cilantro if desired.

Beans

Heat the Beans

In a saucepan, add the canned black beans (drained and rinsed) along with cumin, garlic powder, and salt. Heat over medium heat until warmed through, stirring occasionally.

Guacamole Salad

Prepare the Guacamole

In a bowl, mash the ripe avocados with lime juice. Stir in diced tomato, red onion, chopped cilantro, and salt to taste. Mix well and set aside.

Tortillas

Warm the Tortillas

Heat corn tortillas on a dry skillet over medium heat for about 30 seconds on each side, or until warm and pliable.