Shrimp is par excellence one of the most popular seafood, because besides being rich, it is easy to get and you can prepare delicious recipes.
On this occasion, we in Camaroneros have for you a way to prepare shrimp with a Mexican touch, they are the shrimp a la cucaracha, ideal as an appetizer and with a flavor that you will surely love.
Dressed in a traditional way with huichol sauce we invite you to join us to prepare them!
- 1 kilo of large deveined shrimps
- 5 grams of butter
- 8 cloves of garlic cut in slices
- 6 tablespoons of traditional huichol sauce
- 4 sour lemons
- Salt and pepper to taste
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- Put the butter in a hot skillet over medium heat. Add the sliced garlic and let it brown, stirring constantly.
- Once the garlic is golden brown, add the deveined prawns, without tails or heads but with their shells. Pour in the lemon juice and turn the shrimp occasionally to cook evenly on both sides.
- Add the spicy traditional Huichol sauce, cover the skillet so that the cucaracha shrimp cook evenly and take in all the flavors of the ingredients.
- Once the shrimp have changed color and their consistency is firmer to the touch, they are cooked and ready to serve.
- Add the lemon juice, salt and pepper to taste. Serve this tasty dish with rice, salad and black beans.
As you can see, it’s a very simple preparation and the ingredients are very affordable. If you love spicy dishes, be sure to check out our recipes to prepare Diablo shrimp.
This recipe shrimp a la cucaracha can be made in several ways, as each region has its own personal touch. For example, there are Sinaloa shrimp a la cucaracha or Nayarit shrimp a la cucaracha.
- The traditional Huichol sauce is spicy and it is precisely this touch that characterizes this recipe. However, you can always use another type of huichol sauce that is less spicy.
- The shrimp used to prepare this recipe should be medium sized, make sure they are fresh. They can be shrimp in the shell if you wish.
Shrimp a la cucaracha: Other versions
As mentioned above, there are different recipes for shrimp a la cucaracha, such as the ones mentioned above, Sinaloa style or Nayarit style.
These dishes differ from the recipe we just shared because they include other seasonings. Thus, the dish may be more or less spicy depending on the region where they are prepared.
Nayarit style cucaracha shrimp
This traditionally prepared dish incorporates paprika, ground dried chile de arbol and garlic powder as seasonings. The rest is to cook them in a skillet over medium-high heat with butter or vegetable oil.
The shrimps are previously deveined and sautéed without heads or tails and then breaded in wheat flour, this makes them crispier when fried.
Sinaloa style cucarachas shrimps
In this recipe we sauté deveined shrimp without heads or tails with huichol sauce, paprika, ground chile de arbol, the same way they are prepared in Sinaloa.
Follow the steps of our cucaracha shrimp recipe and you will have an easy way to prepare this dish.
In case you want to try this variation of the traditional recipe, you should know that both the ground chile and paprika are added with the huichol sauce.
The amount of ingredients is to taste, as it will depend entirely on how spicy you want the dish, but you can start with two teaspoons of ground chili and keep tasting.