Best 6 Mexicali Shrimp Recipes

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Embark on a culinary journey to the vibrant city of Mexicali, renowned for its distinct blend of Mexican and American flavors. Discover the tantalizing Mexicali shrimp, a symphony of succulent shrimp enveloped in a savory batter and tantalizingly fried until golden brown. Served with a symphony of accompaniments, this dish promises an explosion of flavors that will leave your taste buds yearning for more.

Indulge in the authentic Mexicali shrimp recipe, a traditional rendition that captures the essence of this iconic dish. Alternatively, explore the tantalizing variations that add a unique twist to the classic, such as the coconut shrimp with its tropical flair or the spicy shrimp with its fiery kick.

Whichever recipe you choose, prepare to be captivated by the delectable Mexicali shrimp. Its crispy exterior, tender interior, and harmonious blend of spices will transport you to the bustling streets of Mexicali, where the aroma of sizzling shrimp fills the air, promising a culinary experience like no other.

Check out the recipes below so you can choose the best recipe for yourself!

MEXICALI DIP



Mexicali Dip image

Similar to the popular dip found in grocery store delis, this Mexicali dip is deliciously addictive. Use this recipe to make your own much better tasting preservative-free Mexicali dip.

Provided by Rachel Gurk

Categories     Dips & Spreads

Time 40m

Number Of Ingredients 10

1 pkg. (8 oz.) cream cheese, softened
½ cup sour cream
½ cup picante salsa
¼ cup mayonnaise
1 tablespoon taco seasoning
¼ cup green onions, finely chopped
¼ cup sliced black olives, finely diced
1 tablespoon finely diced jalapeño pepper ((ribs & seeds removed - see note))
½ cup shredded Monterey Jack cheese ((or cheddar cheese))
Tortilla chips for serving

Steps:

  • In a food processor, combine cream cheese, sour cream, mayonnaise, salsa, and taco seasoning until smooth.
  • Pour into a bowl and add green onions, black olives, jalapeño, and cheese.
  • Stir to combine and chill for at least a half hour before serving. Serve with tortilla chips or veggies.
  • Makes 2 ½ cups or 10 servings (¼ cup each). Can be refrigerated for up to 3 days.

Nutrition Facts : Calories 92 kcal, Carbohydrate 2 g, Protein 2 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 240 mg, Sugar 1 g, TransFat 1 g, Fiber 1 g, UnsaturatedFat 5 g, ServingSize 1 serving

MEXICALI SHRIMP KEBABS



Mexicali Shrimp Kebabs image

Make and share this Mexicali Shrimp Kebabs recipe from Food.com.

Provided by dicentra

Categories     Summer

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 lbs large shrimp, shelled and deveined
1/2 cup garlic oil or 1/2 cup olive oil
1 teaspoon salt
1/4 cup tequila
1/4 teaspoon cayenne
2 garlic cloves, minced
1/2 cup chili sauce

Steps:

  • Place shrimp in a medium bowl.
  • Add oil, salt, tequila, cayenne, garlic and chili sauce.
  • Cover and refrigerate 1-2 hours.
  • Prepare a hot grill.
  • Remove shrimp from marinade and thread onto long metal skewers.
  • Place on an oiled rack above ashen coals and grill, basting frequently with marinade and turning once, until shrimp are pink and loosely curled, about 2-3 minutes per side.

Nutrition Facts : Calories 279.1, Fat 4.1, SaturatedFat 0.8, Cholesterol 345.6, Sodium 1374.8, Carbohydrate 9.4, Fiber 2.1, Sugar 3.6, Protein 47.1

SHRIMP-STUFFED CHILES



Shrimp-Stuffed Chiles image

Provided by Marcela Valladolid

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

Vegetable oil
12 whole yellow chiles (guero chiles), or Hungarian wax or large jalapeno
1 tablespoons olive oil
3/4 cup finely chopped white onion
1/2 cup finely chopped red bell pepper
1 pound medium shrimp, peeled, deveined and finely chopped
Salt and freshly ground black pepper
1/2 cucumber, peeled and thinly sliced
1/2 red onion, thinly sliced
3/4 cup low-sodium soy sauce
1/4 cup fresh lime juice, from about 2 large limes

Steps:

  • Pour enough vegetable oil in a large heavy skillet to come 1/2 inch up the sides of the pan and heat to 350 degrees F.
  • Add the chiles and fry, turning frequently, until golden brown on all sides, about 8 minutes. Transfer to paper towels to drain and set aside.
  • In a separate pan, heat the olive oil. Add the chopped onions and saute until golden brown, about 8 minutes. Add the bell peppers and saute until soft, about 5 minutes. Add the shrimp and cook until pink and cooked through, about 8 minutes. Season the filling with salt and pepper.
  • Cut a lengthwise slit in each chile and carefully scoop out the seeds, leaving the stem intact. (For milder heat, carefully cut out the ribs.) Divide the shrimp filling among the chiles, then close, overlapping the sides of each opening slightly.
  • On a shallow serving platter, toss the cucumber, sliced onions, soy sauce and lime juice and spread out on the platter. Arrange the chiles, seam-side up, on top of the salad and serve.

MEXICAN SHRIMP DIP



Mexican Shrimp Dip image

Our family tried a shrimp cocktail at a Mexican restaurant and we liked it so much that I duplicated it at home. I now make this dip at least once a month. -Romona Rutherford, Tahlequah, Oklahoma

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 10 servings.

Number Of Ingredients 11

1 cup ketchup
1 cup salsa or picante sauce
1/4 cup tomato juice
3 medium plum tomatoes, chopped
2 medium ripe avocados, peeled and chopped
1 medium red onion, finely chopped
1 jalapeno pepper, seeded and finely chopped
1/2 cup finely chopped green pepper
1/2 cup minced fresh cilantro
1 pound frozen cooked salad shrimp, thawed and well drained
Tortilla chips

Steps:

  • In a large bowl, combine the first nine ingredients. Spread into a 9-in. pie plate; top with shrimp. Chill until serving. Serve with tortilla chips.

Nutrition Facts : Calories 151 calories, Fat 7g fat (1g saturated fat), Cholesterol 88mg cholesterol, Sodium 527mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein.

MEXICALI SHRIMP KEBABS



MEXICALI SHRIMP KEBABS image

I got this recipe from my friend Wayne who loves spicy food after eating it at his house. Knowing his love of heat I greatly reduce the chili sauce when I made it the first time but was surprised how much spicier mine was than his. It turns out I was supposed to use the chili sauce you find on the shelf near the ketchup not the Thai Garlic Chili sauce I had on hand!! Time doesn't include marinating the shrimp

Provided by momaphet

Categories     < 60 Mins

Time 31m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs large shrimp, shelled and deveined
1/2 cup garlic oil or 1/2 cup olive oil
1/2 teaspoon salt
1/4 cup tequila
1/4 teaspoon cayenne (more if you like it really hot)
2 garlic cloves, minced
1/2 cup chili sauce or 1 tablespoon thai chili paste
1 lime
pepper, taste

Steps:

  • Place shrimp in a medium bowl. Add all ingredients. Cover and refrigerate 1 to 2 hours. soak wood skewers if using you'll need about 10-12.
  • Prepare a hot fire. Or turn on the Gas Grill 15 minutes or so before you cook . If using
  • Waynes Method - Remove shrimp from marinade and thread onto skewers. Place on oiled rack above coals and grill, basting frequently with marinade and turning once, until shrimp are pink and loosely curled, about 2 to 3 minutes per side.
  • or.
  • I like to use the Cooks method for Grilling shrimp Go here and look at the photo of the shrimp nice and snug together http://www.seriouseats.com/2015/07/food-lab-how-to-grill-shrimp.html.
  • go ahead and baste just like Wayne.
  • squeeze the juice from the lime over the shrimp as you plate the shrimp off the grill and give it a light dust of pepper.
  • I love this with my Grilled Garlic Bread.

Nutrition Facts : Calories 136.4, Fat 1.6, SaturatedFat 0.2, Cholesterol 191, Sodium 1356.6, Carbohydrate 7.4, Fiber 1.7, Sugar 2.6, Protein 21.4

AUTHENTIC MEXICAN SHRIMP COCKTAIL (COCTEL DE CAMARONES ESTILO MEXICANO)



Authentic Mexican Shrimp Cocktail (Coctel de Camarones estilo Mexicano) image

I prepare this refreshing shrimp cocktail for my family a lot during the hot summer days. Being a Mexican family, we always add Mexican hot sauce (such as Valentina® or Tapatio®) and serve with saltine crackers on the side. The trick is to start with well-chilled shrimp, ketchup, and tomato juice cocktail so it can be ready after only chilling 1 hour in the fridge. Top with additional hot sauce and avocado slices if desired. Enjoy!

Provided by Mexican Sweetheart

Categories     Appetizers and Snacks     Tapas

Time 1h45m

Yield 4

Number Of Ingredients 14

⅓ cup Spanish onion, chopped
¼ cup freshly squeezed lime juice
1 pound chilled cooked medium shrimp - peeled, deveined, and tails removed
2 roma (plum) tomatoes, chopped
1 cucumber, finely chopped
1 stalk celery, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 teaspoons salt
2 teaspoons ground black pepper
1 ½ cups chilled tomato and clam juice cocktail (such as Clamato®)
1 cup chilled ketchup (such as Heinz®)
1 bunch fresh cilantro - stems discarded and leaves chopped
2 tablespoons hot pepper sauce (such as Valentina®)
2 avocados - peeled, pitted, and chopped

Steps:

  • Mix onion with lime juice in a small bowl and allow to stand for 10 minutes. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined.
  • Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour.

Nutrition Facts : Calories 409.7 calories, Carbohydrate 41.8 g, Cholesterol 221.3 mg, Fat 16.5 g, Fiber 9.2 g, Protein 28.8 g, SaturatedFat 2.6 g, Sodium 2625.8 mg, Sugar 20.6 g

Tips:

  • Use fresh shrimp. Frozen shrimp can work in a pinch, but fresh shrimp will give you the best flavor and texture.
  • Peel and devein the shrimp before cooking. This will help to remove any grit or sand from the shrimp.
  • Cook the shrimp until they are just opaque. Overcooked shrimp will be tough and rubbery.
  • Use a heavy-bottomed skillet to cook the shrimp. This will help to prevent the shrimp from sticking to the pan.
  • Add the sauce to the shrimp at the end of cooking. This will help to prevent the sauce from burning.
  • Serve the shrimp immediately. Mexicali shrimp is best enjoyed hot off the stove.

Conclusion:

Mexicali shrimp is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. The shrimp are cooked in a flavorful sauce that is made with tomatoes, onions, peppers, and spices. The shrimp are then served on a bed of rice or tortillas. This dish is sure to please everyone at your table.

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