Shrimp Pozole Nayarit style

Shrimp Pozole Nayarit style

Learn how to prepare this delicious shrimp pozole Nayarit style in a very quick and easy way. Add this exquisite dish to your table now and enjoy the true Mexican flavor.


  • 650 grams of large fresh shrimp
  • 500 grams of pozolero corn
  • 1 medium white onion
  • 2 heads of garlic
  • 1 ½ tablespoons of chile chilacate seasoning
  • 6 tablespoons of pork lard or oil
  • Ground oregano
  • Salt and ground pepper


  1. Put a saucepan on the fire with plenty of water, the peeled and diced onion, chopped garlic, salt and pepper to taste.
  2. Once the mixture boils, add the corn and cook until soft, about 1 hour.
  3. Peel, devein the shrimp, keep the heads, fry them in a pan with hot oil or lard until they take a reddish color and then set them aside.
  4. In the same oil, add the shrimp heads and fry them adding 1 pinch of salt, pepper, oregano and chilacate.
  5. Add a little corn broth, stir in the shrimp heads, stir a little, remove them and pour the liquid into the pozole pot.
  6. Cook the mixture until the corn pops, then add the shrimp, bring to a boil and serve your Nayarit style shrimp pozole with onion, lettuce, tostadas and parsley to taste.


  • The corn we recommend for this preparation is the precooked pozolero corn, it can be cacahuazintle, normal or ancho corn. Use whichever is easiest to find in your area.
  • If you want to save time, buy shrimp already cleaned but with their heads, as these together with the pepper, oregano and chilacate will add flavor to your dish.
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