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Camarones enchipotlados is a traditional dish originating from Central Mexico. Although there are many variations, the dish is usually made with a combination of shrimps, tomatoes, olive oil, chipotle chiles, ginger, garlic, orange juice and zest, salt, and pepper.
The tomatoes are halved, seasoned with salt and pepper, brushed with olive oil, and roasted in the oven. The shrimps are marinated in a mixture of tomatoes, hot peppers, and ginger. Orange zest and juice, garlic, and ginger are fried in olive oil and simmered for a few minutes.
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Tacos gobernador (lit. governor's tacos) are Mexican tacos named after a Sinaloan governor. In order to prepare the dish, warm tortillas are filled with a combination of shrimps, grated cheese, coriander, onions, and tomatoes. The tortillas are then folded in half, brushed with butter, and cooked on a griddle over medium heat.
When served, tacos gobernador are often accompanied by lime wedges and hot chili sauce. Apart from Sinaloa, these tacos are also quite popular in Baja California.
MOST ICONIC Tacos gobernador
View moreCamarones en salsa de tamarindo is a traditional dish originating from Central Mexico. The dish is usually made with a combination of shrimps, onions, chipotle chiles, garlic, tamarind paste, stock, butter, coriander, and salt. The shrimp shells, butter, onions, chiles, garlic, and tamarind paste are sautéed in butter and then mixed with the stock.
The mixture is simmered, processed, and strained. The shrimps are cooked in butter, mixed with the sauce, and the dish is then garnished with coriander before serving.
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Taco de camaron is a variety of taco filled with shrimps and various other ingredients such as tomatoes, onions, coriander, mayonnaise, or pico de gallo. Shrimp tacos originate from Baja California, and are often served with lime or lemon wedges on the side.
It is recommended to pair the dish with a cold beer on the side.
MOST ICONIC Tacos de camarones
Camarones el mojo de ajo is a Mexican dish consisting of shrimps fried in butter with lots of garlic, chili, and chopped coriander. Traditionally, the dish is served accompanied by white rice on the side, and it is a custom to squeeze some lime juice over the shrimps.
Garlic shrimps are also a great party food, especially for Cinco de Mayo, when it is recommended to pair the dish with some Margaritas.
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Arroz con camarones is a dish that is popular throughout Latin America, especially in Peru, Ecuador and Mexico. It consists of rice that is cooked in a flavorful shrimp broth, combined with shrimp, peppers, tomatoes, and onions. The dish is usually seasoned with cumin, garlic, and achiote, with the addition of finely chopped parsley used for garnishing.
Arroz con camarones can be served with numerous accompaniments such as lime wedges, hot sauce, avocado slices, or fried plantains.
MOST ICONIC Arroz con camarones
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Aguachile is a simple dish originating from the Mexican state of Sinaloa. It is a type of Mexican ceviche that (in its most classic version) consists of fresh raw shrimp, cucumber, red onion, lime juice, and water-pulverized chilis, giving the dish its name.
Unlike most ceviches, aguachile is served immediately after coating the shrimp in lime juice, so it is very important that the shrimp is as fresh as it can be. Aguachile is commonly accompanied by avocado and tostadas, while the beverage of choice is usually beer or tequila.
MOST ICONIC Aguachile
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Caldo de camaron is a Mexican soup featuring tender pieces of shrimp, chayote squash, and carrots in a broth made with chilis and stewed tomatoes. The dish can be found throughout Mexico, and its origins lie with the ancient Nayarit, who used to prepare a spicy chili-based soup with shrimp.
It is recommended to garnish the soup with chopped avocado and a squeeze of lime juice.
MOST ICONIC Caldo de camarón
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Enchiladas de camaron is a popular Mexican dish consisting of fried tortillas filled with shrimp and various ingredients such as corn, onions, chiles, tomatoes, and coriander. These rolled tortillas are especially popular in the North Pacific and Gulf regions of Mexico, and it is recommended to serve them garnished with crema Mexicana, avocado slices, and grated cheese.
MOST ICONIC Enchiladas de camaron
View moreCamarones a la diabla is a traditional dish originating from Mexico. Although there are many variations, the dish is usually made with a combination of shrimps, tomatoes, garlic, onions, arbol chili peppers, olive oil, and salt. The shrimps are cooked in olive oil over medium-high heat until light pink.
The hot peppers are blended with tomatoes, garlic, onions, and salt, and the sauce is then poured over the shrimps. The dish is simmered until the sauce is bubbling, and camarones a la diabla are then served immediately. Crusty bread or warm corn tortillas make great accompaniments to the spicy shrimp.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 14 Mexican Shrimp and Prawn Dishes” list until February 14, 2025, 1,016 ratings were recorded, of which 550 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.