Spicy Mexican Shrimp Recipe – Anyone?

IMG_1834The picture above and the one at the end of the post are beaches near Los Animas about 45 minute by boat and bus from Puerto Vallarta.

I’ve never done this before, but after hours of looking for the perfect Mexican Spiced Shrimp recipe I have come up empty-handed.  Here I am in Puerto Vallarta, fresh amazing seafood is abundant and I am in charge of making dinner for Christmas. To be honest I don’t feel very motivated and the place where I am staying at is very limited in terms of utensils and supplies…so I thought a simple shrimp fry up using garlic, onions, lime juice, hot pepper, maybe some tomatoes and some wonderful dried Mexican chilies like Ancho, Mulato or Pasilla maybe even some Chipolte and serve it over a cheesy corn polenta topped with cilantro and avocado.

I know what your thinking: Mark you just basically gave us the recipe.

Sort of but not really – a lot for the Southern recipes for similar versions of this call for little spice and lots of dairy….I  don’t mind dairy in the polenta, but the shrimp should be mostly spice, aromatics and citrus….the creamy aspect coming from an avocado garnish.

Anyway I am asking you my dear readers for advice….anyone out there have a recipe that sounds like what I am looking for and would like to share it?

To start the meal I was thinking a Tuna ceviche, Guacamole and to go with the shrimp maybe a stir fry of corn, scallions and peppers.  For dessert caramelized Pineapple maybe an upside down cake if I can find a baking dish….

Much more on my Mexican Travels, hopefully later today I will do my final post on Oaxaca then tomorrow we can start on Puerto Vallarta.

Until then Feliz Navidad.  I’m sorry I am not more of a 4 weeks of Christmas Recipes type of guy….but I do already have  pretty good selection of cookie recipes in case you are looking for something new this year.  OK I have to go, the pool beckons 😉


If you ever have the chance I really recommend leaving the north and coming south and totally forgetting about the holidays one year…. it’s good for the soul.IMG_1833

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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2 Responses to Spicy Mexican Shrimp Recipe – Anyone?

  1. cbcreates says:

    Sounds like you got the plan. Sounds south asian (btw, there ‘s not supposed to be cream in southern s&g but people do go astray 🙂

    I’d sweeten it up by squeezing in some orange, and maybe some zest. Could put a little chipotle in the polenta. Know you don’t want a creamy sauce but adding to the avocado & cilantro topping a little crmbled aged Oaxacan cheese might be nice, and scallions.

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