Spicy Mexican Street Shrimp is a crossover between two of my favorite Mexican dishes. Those two dishes would be Mexican Diablo Shrimp and Mexican Street corn. Both dishes are fantastic on their own, but for this recipe, I decided to adapt the two and wrap them all into one.

All it takes is a quick marinade, hot fire, and some garnishes, and that’s it! One platter full of spicy, citrusy, and delicious shrimp. Let’s dive into all the details below. 

An overhead shot of the completed dish.

Why you’ll love this recipe

If you’re a fan of flavorful and easy-to-make Mexican-inspired recipes, then you’ll love this easy shrimp recipe. Packed with fresh seafood, especially raw shrimp, it brings the vibrant flavors of Latin America to your table. Whether you’re a shrimp lover or just want a fantastic recipe to try, this Spicy Mexican Street Shrimp is a winner, bringing the taste of Mexican street food right to your kitchen!

The completed dish sitting next to the fire.




  • Shrimp
  • Chipotle puree – Chipotle puree adds a deep, smoky heat that’s characteristic of Mexican cuisine. 
  • Garlic powder 
  • Kosher salt
  • Black pepper
  • Limes (juiced) – Fresh lime juice brings a necessary counterpoint to the richness of the shrimp and smoky spice.
  • Canola oil – Provides even cooking and browning for the shrimp.
The shrimp getting started on the plancha.


  • Mexican crema or sour cream & lime juice mixed – Creamy richness to balance the heat and add a touch of tang.
  • Smoked chipotle mezcal or Chile con Limon Tajin – Additional smoky heat for the shrimp. Tajin’s blend of chili peppers and lime adds a complex kick.
  • Grated Cotija cheese – Salty and crumbly, providing a contrasting texture and umami depth.
  • Chopped fresh cilantro
  • Lime wedges

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How to Make Mexican Shrimp 

The Mexican Shrimp Marinade

As mentioned, this recipe starts with a marinade. The marinade and cooking technique for this Spicy Mexican Street Shrimp is inspired by the Mexican Diablo piece of this recipe.

Mexican Diablo is a fiery shrimp dish that typically consists of shrimp marinated in a chili paste and tomato sauce mixture. This marinade makes the shrimp dark red in color, and they’re then cooked very quickly over high heat.

For my spicy Mexican shrimp, I used chipotle purée. Chipotle is just something I gravitate toward because I love the flavor of Chipotle. It’s spicy, but not so hot that my wife won’t eat it. Ha! The savory, smoky flavor is another layer to this dish that creates a mouthwatering experience with each bite. 

I started with all my peeled and deveined shrimp in a large bowl. Then, I slathered them with oil before adding in the salt, pepper, and garlic seasonings.

The shrimp cooking over the flames.

Up next is the Chipotle purée. I used a pretty generous amount of chipotle purée just to make sure each shrimp received maximum flavor. Before the final mix, I squeezed the juice of two limes into the bowl.

Now, we mix. Once all Spicy Mexican Street Shrimp have received an even coating of marinade, set them in the fridge and go start the fire. 

The Street Corn

While we wait for the logs of our fire to coal up, let’s get to work on the Mexican Street Corn aspect of this recipe. First, let me just say if you haven’t tried my Mexican Street Corn recipe… Run, don’t walk. I love Mexican Street Corn so much that I’ve wrote a variety of recipes with it’s flavor profile! 

My favorite Mexican Street corn consists of an ear of corn covered in mayonnaise, sour cream, some variation of chili spice, a squeeze of lime juice, and is also topped with crushed chile con limon. Yum!

Although this recipe doesn’t use any corn, we are going to use most of the other street corn ingredients. To make the second half of this recipe run smoothly, I went ahead and prepped the final ingredients.

Mexican shrimp ready to serve.

Mexican crema served as my white sauce for the shrimp. I then chopped some cilantro and cut some lime wedges to achieve a crispy, tangy flare. My new Smoked Chipotle Mezcal seasoning is the final ingredient. This smoked and peppery seasoning is perfect for a final dusting over the Spicy Mexican Street Shrimp.

Grilling the Mexican Shrimp

Alright, now that our fire has had time to break down and we’ve prepared all the final ingredients, let’s bring this recipe together. Grab your shrimp from the fridge and then toss them on your preheated plancha. The fire should be at high heat, so they’ll cook quickly. Flip as needed to achieve an even cook on all sides. 

Once the shrimp are cooked and are no longer translucent, pull them from the fire. I placed mine on a large serving dish and then reached for all the Mexican street corn ingredients.

I started with a drizzle of Mexican Crema all across the plate of shrimp. Then I garnished it with the chopped cilantro and sprinkled it all with my Smoked Chipotle Mezcal seasoning. Finally, I placed my lime wedges throughout the dish, and then it was ready to eat.

Best enjoyed with friends and family. Cheers!


Pat the shrimp dry with paper towels to remove excess moisture. This helps ensure a nice brown crust forms on the outside of the shrimp. 

More Shrimp recipes 

How to Store Leftovers & Reheat

Store leftover Mexican Shrimp in an airtight container for 3-4 days. You can also freeze them for up to 6 months. 

Before reheating, make sure your shrimp comes to room temperature.

To reheat:

  1. Place a large skillet over medium-high heat.
  2. Toss in a little butter or oil and heat up the shrimp until that nice golden brown crust resurfaces. 
  3. Pull off the heat and serve how you like. 

What to serve with this Mexican dish

Pair this delicious recipe with some corn tortillas and make shrimp al pastor tacos. Another easy dinner would be to pair these shrimp with some brown rice, black beans, tortilla chips, and pico de Gallo for an easy weeknight meal. For a more low-carb option, pair your shrimp with lettuce wraps!

Mexican shrimp Recipe FAQs

Do I have to marinate the shrimp before cooking?

I highly recommend it as marrying shrimp with marinade before cooking infuses flavor, locks in moisture, tenderizes, and creates a delicious caramelized crust.

What size shrimp should I use for this recipe?

Use any size of shrimp you like. Keep in mind that smaller shrimp may cook faster than large shrimp. 

Can I make this recipe on the stovetop?

Yes! If you don’t want to build a fire like I did, feel free to make this recipe in a cast iron skillet or large skillet over the stovetop. 

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The Mexican Shrimp is served!

Spicy Mexican Street Shrimp

Spicy Mexican Street Shrimp is a crossover between two delicious Mexican dishes; yet, one platter full of spicy, citrusy and delicious shrimp.
Author:Derek Wolf
5 from 1 vote
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Hispanic
Servings: 2 people



  • 1.5 lbs of Shrimp
  • ¼ cup of Chipotle Puree
  • 1 tsp of Garlic Powder
  • 1 tsp of Kosher Salt
  • 1 tsp of Black Pepper
  • 2 medium Limes juiced
  • 1 tbsp of Canola Oil


  • Mexican Crema or sour cream & lime juice mixed
  • Smoked Chipotle Mezcal Tajin or Chile con Limon
  • Grated Cotija Cheese
  • Chopped Cilantro
  • Lime Wedges


  • In a bowl, add your shrimp, chipotle puree, garlic, salt, pepper, lime juice and oil.
  • Mix thoroughly, then place in the fridge for 15 minutes to quickly marinate.
  • As the shrimp is marinating, preheat a high heat fire (around 400F) for direct cooking. Add a cast iron skillet/plancha over the fire about 2 minutes before cooking with 2 tbsp of oil.
  • Pull the shrimp out of the fridge and let them come to room temp (about 5 minutes).
  • Discard the excess marinade and place the shrimp on the skillet. Cook for about 1.5-2 minutes per side or until they are no longer translucent but opaque white.
  • When the shrimp are done, pull them off and place them directly onto the serving place for garnishing.
  • Drizzle some Mexican Crema over top of the shrimp and garnish with cotija, cilantro, lime wedges and a dusting of Smoked Chipotle Mezcal or Chile con Limon. Serve and enjoy!



Calories: 398kcal | Carbohydrates: 14g | Protein: 69g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 548mg | Sodium: 1570mg | Potassium: 998mg | Fiber: 5g | Sugar: 3g | Vitamin A: 40IU | Vitamin C: 20mg | Calcium: 246mg | Iron: 3mg

Derek Wolf

Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!

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