Campeche coconut shrimp

Campeche coconut shrimp

Today we bring you this recipe to prepare Campeche coconut shrimp, a characteristic dish of this region where unique, original, delicious and exquisite dishes are prepared.

These shrimp are crispy, seasoned and with a spectacular texture!


  • 1 kilogram of jumbo shrimp
  • 3 green apples
  • ½ cup brown sugar
  • 3 lemons
  • 200 grams of flour
  • 2 eggs
  • 1 ½ cups shredded coconut
  • 1 1⁄4 cup corn cereal
  • 1 cup corn oil
  • 1 tablespoon powdered seasoning
  • 1 can evaporated milk
  • 1 cinnamon stick
  • Salt and pepper to taste


  1. In a pot with boiling water pour the apples previously peeled and cut into cubes with the sugar, cinnamon and a little water until soft and then set aside.
  2. Remove the shell from the shrimp, leaving the tail and with a sharp knife open the shrimp by the back and remove the veins. Marinate the shrimp with the lemon juice and seasoning for 30 minutes.
  3. In a medium bowl, mix the flour, milk, eggs and a pinch of salt and pepper until a thick paste is formed.
  4. Dip the shrimp in the paste, then dip them in the coconut mixed with corn flakes and fry them in a skillet with very hot oil.
  5. Place your Campeche coconut shrimp on paper towels and serve with the warm apple pieces.


  • You can substitute the evaporated milk for regular liquid milk, this will not considerably alter the flavor of the seasoning of your shrimp.
  • Other shrimp that you can use to prepare the Campeche style coconut shrimp are extra large shrimp, you can find them very easily in any supermarket in your area.
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