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Chrissy's SUPER Easy Shrimp in Roja Sauce Over Rice Recipe!

If you are a lover of  Sea Food and love shrimp... This is a super quick recipe you can make in less than 30 minutes start to table. 

It is a comfort food that I just love and turn to when I want something hearty and simple yet elevated in taste and does not ever disappoint. 

Yep this is one of my favorite go to meals that anyone can make. 


2 Teaspoons Olive Oil or Salted Butter

1/2 Sweet Yellow Onion Diced

1/2 Diced Red Bell Pepper

1/2 Diced Yellow or Orange Bell Pepper

1/2 Cup diced Tomatoes (Fresh or canned) 

1 Tablespoon minced garlic

1 Teaspoon Chili Powder (add more for more spice or chili flakes) 

1 Cup Tomato Sauce or 1 Cup Tomitillo Sauce for Chili Verde version

Juice from a half of a lime or lemon

1 Teaspoon brown sugar

1/2 Lbs Raw uncooked shrimp (Cleaned and de-veined)

1/2 Teaspoon Dried mustard powder

1/4 Teaspoon Cumin

1/4 Teaspoon Old Bay Seafood Seasoning

1/4 cup chopped Cilantro

Salt & Pepper to Taste

2 Cups of uncooked white rice. 

Vegetable or Shrimp stock (Not water) 


Make your rice first. The shrimp and sauce cook fast! 
I make 2 cups of rice in my rice cooker with 1 Tablespoon of Olive Oil and vegetable or Shrimp stock instead of water. Just put enough stock to cover the rice in the rice cooker 1 inch over/above the top of the rice. While the rice is cooking I put my cleaned shrimp in a bowl of room temperature water or remaining stock to thaw or soak while the rice cooks. Once the rice is ready I start my sauce.

Heat the Oil in a deep skillet or wok, add the diced onions and peppers and saute until tender and onions are translucent. About 3-5 minutes on medium heat.
Next add the chili powder, cumin, mustard powder, brown sugar, Old Bay, lemon/lime juice,  and garlic. stir for 1 minute. Remove shrimp from liquid and sprinkle with Old Bay seasoning and a pinch of cilantro. Lightly toss and set aside until ready to add to sauce. 

Once fragrant add the tomato sauce and diced tomatoes or the tomatillo sauce and salt and pepper to taste. simmer on medium low heat for 10 min. 

Lastly add the shrimp and remaining cilantro. (You can chop additional or reserve a little extra cilantro if you choose to use some for a little garnish before serving)

 Stir the shrimp in the sauce for 2 minutes then cover and stir occasionally and cook until shrimp is completely pink and cooked but be careful to not over cook the shrimp or they will get tough they cook fast, so if you are unsure turn your heat down to low-medium and cook another minute. Remove from the heat once they turn completely pink. 

You can spoon the rice and serve your sauce over top or mix it all together and serve it that way too. I always sprinkle my favorite Mexican cheese over the top. In a pinch I use a three Mexican cheese blend shredded. Top it or serve on the side with Avocado slices, guacamole, or sour cream. Some people like corn chips or tortillas on the side too. I like to serve mine with small street taco flour tortillas warmed and buttered. 

This is a classic yet very easy dish to make that you can achieve in no time and yet will impress just about anyone that likes shrimp. From the neighbors to that friend or family member that is just popping in. I like to make this to soothe my own soul on a cooler, stormy night with some warm tortilla on the side. Thank you Spanish comfort food! 


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