SeafoodMedium

Cucaracha Shrimp (Sinaloa)

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

4.0(1 rating)

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

Edmond Bojalil

Recetas Mexas

Published: Mar 24, 2026 · Updated: Jun 22, 2026

Shrimp in dark dried chile sauce from Sinaloa.

Servings

Custom:

💰 Estimated cost: $20.36

$5.09 per person

* Approximate prices based on US supermarkets

Ingredients

3 tbsp Vegetable oil$0.17find
4 cloves Garlic$0.20find
3 tbsp Sugar$0.17find
500 g Large peeled shrimp$11.00find
1 raja Mexican cinnamon$0.37find
2 Chiles ancho$0.96find
2 Chiles chipotle secos$0.33find
4 Guajillo chiles$1.76find
1 tsp Ground cumin$0.36find
200 g Galletas María$2.49find
1 litre Milk$1.05find
2 Limes$0.74find
2 tbsp Cornstarch$0.10find
0.5 tsp Black pepper$0.12find
1 tsp Salt$0.01find
1 tsp Vanilla$0.53find

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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 flavor.

History & Origin

Cucaracha shrimp are a gem of Sinaloan gastronomy. The curious name comes from the dark, almost black color 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 recognized 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 color and a deeply smoky flavor with bitter notes that balance the shrimp's natural sweetness.

Estimated cost

$20.36

Total cost

$5.09

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 color 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.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.