Photograph of the finished Camarones cucaracha

Mexico · Tôm nướng chảo cay Camarones cucaracha

Camarones cucaracha

25 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Prawns Prawns 3.1 lb
  • Photograph of Mexican dried chillies Mexican dried chillies 3.5 oz
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Unsalted butter Unsalted butter 5.6 oz
  • Photograph of Lime Lime 6
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Tortilla Tortilla 16
  • Photograph of Salt Salt 0.7 oz
  • Photograph of Coriander Coriander 2.8 oz

Method

  1. 1 Keeping the shrimp shells intact and only making a slit along the back, the dish's name refers to the way the shrimp curl up in the hot pan.
  2. 2 Roast the dried chilies for 40 seconds, then coarsely grind them with garlic and salt.
  3. 3 Heat a cast iron skillet until very hot, then add the butter and immediately add the shrimp.
  4. 4 Sear the shrimp for 2 minutes on each side without flipping; the shrimp should curl up and the shell should be slightly charred.
  5. 5 Sprinkle the crushed chili and garlic mixture into the pan and shake for 40 seconds.
  6. 6 Pour soy sauce and lime juice into a hot pan, toss for 20 seconds, then sprinkle with cilantro and serve with tortillas.
Start cooking