Camarones En Chile Salsa Shrimp in Chili Gravy
Dive into the bold and vibrant flavors of **Camarones En Chile Salsa**—a delicious Mexican-inspired dish of succulent shrimp bathed in a rich, smoky chili gravy. This recipe combines the earthy depth of guajillo and ancho chilies with the natural sweetness of ripe tomatoes and the zing of fresh lime juice for a perfectly balanced bite. The aromatic sauce, thickened to perfection and infused with cumin, garlic, and oregano, clings to tender shrimp, turning this dish into a showstopper. Ready in under an hour, this comforting meal pairs beautifully with steamed rice, warm tortillas, or even crusty bread for sopping up every drop of the irresistible sauce. Perfect for lovers of bold, authentic flavors, this recipe is a must-try for a weeknight dinner or a special occasion.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 4 pieces guajillo chilies, dried
- 2 pieces ancho chilies, dried
- 2 pieces roma tomatoes, chopped
- 1 medium white onion, chopped
- 3 pieces garlic cloves, minced
- 1.5 cups chicken broth
- 2 tablespoons vegetable oil
- 0.5 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
Instructions
Remove the stems and seeds from the guajillo and ancho chilies. Toast them in a dry skillet over medium heat for 1-2 minutes until fragrant, being careful not to burn them.
Place the toasted chilies in a bowl and cover them with warm water. Let them soak for 10-15 minutes until softened.
In a blender, combine the softened chilies, chopped tomatoes, onion, garlic, and chicken broth. Blend until smooth.
Heat the vegetable oil in a large skillet over medium heat. Carefully pour the blended chili mixture into the skillet and cook for 5-7 minutes, stirring frequently, until the sauce thickens slightly.
Add the ground cumin, oregano, salt, and black pepper to the sauce. Stir to combine.
Add the shrimp to the skillet, ensuring they are coated in the chili sauce. Reduce the heat to medium-low and cook for 4-5 minutes or until the shrimp turn pink and are fully cooked.
Once the shrimp are cooked, stir in the lime juice and sprinkle with chopped cilantro for freshness.
Serve hot with steamed rice, warm tortillas, or crusty bread to soak up the flavorful chili gravy.
Nutrition Facts
Calories |
999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 3761 mg | 164% | |
| Total Carbohydrate | 69.4 g | 25% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 15.4 g | ||
| Protein | 124.7 g | 249% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 507 mg | 39% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3572 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
