Nutritional Info

Nutrition Facts

Serving Size 1 (57g)

Calories 137
Calories from Fat 121 (88%)
Amount Per Serving %DIV
Total Fat 13.4g 21%
Saturated Fat 4.3g 22%
Monounsaturated Fat 8g
Polyunsaturated Fat 1.2g
Trans Fat 0.0g
Cholesterol 15.8mg 5%
Sodium 17.2mg 1%
Potassium 76.3mg 2%
Total Carbohydrate 2.1g 1%
Dietary Fiber 0.2g 1%
Sugars 0.2g
Protein 1.5g 3%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
Recipe Description
I learned to make this dish on one of my first trips to Veracruz, and it has been a favorite ever since. Camarones Rellenos are usually the beginning focus of any of my casual gatherings, especially those featuring Mexican food.
Prep time
10 min
Cook time
20 min
Ready In
30 min


Serves Tool

Serves To:USMetric
1 Cup(c)  sour cream
2 Clove(clv)  garlic, minced
29 Ounce(oz)  chipotle chiles, chopped
1 Cup(c)  mozzarella cheese, grated
16   slices lean bacon
1/4 Cup(c)  olive oil
16   large raw shrimp, shelled and butterflied, but with tail attached
1 Tablespoon(T)  parsley, chopped
1 Pinch(pn)  salt
1 Pinch(pn)  freshly ground black pepper


Blend sour cream, garlic, chiles, and salt in a food processor or blender. Chill in the refrigerator. This is best prepared several hours in advance, covered, and refrigerated.


Dry the shrimp with paper towels. Sprinkle with pepper and stuff with the cheese. Fold the sides of the shrimp together and wrap with a bacon slice, making sure all the cheese is covered so that it doesn't ooze out. Secure the wrapped shrimp with a toothpick if necessary. The shrimp can be prepared in advance and refrigerated, covered, for several hours.


Heat a large, heavy, skillet and add as much oil as necessary to keep the shrimp from sticking. Fry shrimp over medium heat a few at a time, turning frequently, about 10 minutes, until the bacon browns. Remove from heat and drain on absorbent paper.


Fill a small bowl with the sauce, sprinkle with parsley, and place in the middle of a serving platter. Arrange shrimp around the outside and serve right away.


If preparing several batches, the shrimp can be only partially fried for 6-8 minutes, then drained, and set aside until time to serve. Reheat the oil and continue cooking the shrimp.

Additional notes

Cook's Tip: Since most large shrimp are frozen, then thawed, and deteriorate quickly, I recommend you always ask to inspect one and give it the sniff test. The shrimp should have the fresh smell of the sea, not of ammonia.

There are not reviews for this recipe.

Send Recipe By Email

Camarones Rellenos
Enter multiple addresses on separate lines or separate them with commas.