Fish with shrimp recipe is a very popular dish in some Mexican seafood restaurants. You choose the spicy level.

Imagine being seated in the beach, eating a fish with shrimp and chile de árbol, drinking a cold michelada, mmm!

For this recipe, I usually use tilapia, but if you prefer another kind of fish, go ahead and try it.

I used raw peeled small shrimp, you can use any size you prefer. Medium size is great for this dish.

You can serve with rice or spaguetti and salad. With this recipe you can also make some fish tacos.

I hope you enjoy it!

FISH WITH SHRIMP AND CHILE DE ÁRBOL

Ingredients

Rinse the tilapia fillets under tap water. Pat dry with paper towel. Separate.

If tilapia is frozen, you can fry straight from the freezer to the pan but, I always prefer thaw the fish before on the fridge.

Chop the chile de árbol or cut with the kitchen scissors.

Season tilapia fish with lemon, salt, garlic powder and pepper. Marinate for a few minutes.

Heat your pan on a medium-high heat, then add enough oil to cover half of the fish fillets.

Once the oil is shimmering, carefully add the tilapia and partially cover the pot.

Flip the fish fillets and fry on the other side.

Add half the chile de árbol.

Check if tilapia fillets are cooked, use a fork, you will notice the fish is white, not transulcent and it separates easily.

When the fish filets are cooked, remove from the heat. Separate.

Add the shrimp to the hot oil along with the remaining chile. Fry only until the shrimp change its color an it’s cooked.

Remove shrimp from heat and serve on top of fish fillet.

Serve with rice, salad, avocado or any vegetable you prefer.

Add a few drops of lemon and habanero sauce, and enjoy this fish with shrimp!

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