SeafoodMedium

Cucaracha Shrimp (Sinaloa)

Name: Cucaracha Shrimp (Sinaloa)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 200 g Galletas María; 1 litre Milk; 2 tbsp Cornstarch; 1 raja Mexican cinnamon; 1 tsp Vanilla; 3 tbsp Sugar; 500 g Shrimp grandes pelados; 4 Guajillo chiles; 2 Chiles ancho; 2 Chiles chipotle secos; 4 cloves Garlic; 1 tsp Ground cumin; 0.5 tsp Black pepper; 3 tbsp Vegetable oil; 1 tsp Salt; 2 Limes

35 min (15 prep + 20 cook) Medium 4 servings Sinaloa

Edmond Bojalil

Recetas Mexas

Published: Mar 24, 2026 · Updated: May 12, 2026

Shrimp in dark dried chile sauce from Sinaloa.

Servings

Custom:

💰 Estimated cost: $0.00

$0.00 per person

* Approximate prices based on UK supermarkets

Ingredients

200 g Galletas María~$0.00find
1 litre Milk~$0.00find
2 tbsp Cornstarch~$0.00find
1 raja Mexican cinnamon~$0.00find
1 tsp Vanilla~$0.00find
3 tbsp Sugar~$0.00find
500 g Shrimp grandes pelados~$0.00find
4 Guajillo chiles~$0.00find
2 Chiles ancho~$0.00find
2 Chiles chipotle secos~$0.00find
4 cloves Garlic~$0.00find
1 tsp Ground cumin~$0.00find
0.5 tsp Black pepper~$0.00find
3 tbsp Vegetable oil~$0.00find
1 tsp Salt~$0.00find
2 Limes~$0.00find

Equipment & tools

What you need to cook this recipe.

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About this recipe

Shrimp bathed in a dark, smoky dried chile sauce, a speciality of the Sinaloan coast known for its intense flavour.

History & Origin

Cucaracha shrimp are a gem of Sinaloan gastronomy. The curious name comes from the dark, almost black colour of the sauce that coats them, reminiscent of a cockroach shell. Far from what the name might suggest, this is one of the most sophisticated seafood preparations from Mexico's Pacific coast. Sinaloa is recognised as one of Mexico's largest shrimp-producing states, and its cooks have developed an impressive repertoire of shrimp recipes over generations. The key to the dish is the sauce: a blend of guajillo, ancho and chipotle chiles toasted until nearly charred, giving that characteristic dark colour and a deeply smoky flavour with bitter notes that balance the shrimp's natural sweetness.

Estimated cost

$12.00

Total cost

$3.00

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

280

Calories

28g

Protein

10g

Carbohydrates

12g

Fat

Fiber

620mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Toast the guajillo chiles, ancho and chipotle in a comal (flat griddle) dry until it oscurezcan well (casi negros). Remove them before of that quemen.
💡 El toasted intenso es the clave of the colour dark.
2
Soak the chiles toasted in hot water for 10 minutes. Drain them.
3
Blend the chiles with the garlic, cumin, pepper and a little water until you get a paste thick.
4
Heat the oil in a large skillet. Fry the pasta of chile for 3-4 minutes over medium heat, stirring constantly.
5
Add the shrimp and cook over high heat for 3-4 minutes on each side until they are rosados and well cubiertos of the sauce.
6
Serve immediately with lime and rice white.