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Shrimp Capechana

Watermelon Jicama Shrimp Campechana

  • Author: Rebecka Evans-At Home with Rebecka
  • Prep Time: 12
  • Cook Time: 6-8 Mins
  • Total Time: 58 minute
  • Yield: 4-6 Servings 1x
  • Category: Appetizer
  • Method: Grilled
  • Cuisine: Mexican/Yucatan


Campechana is a tomato-based Mexican mixed seafood cocktail. It can be made with baby octopus, oysters, mussels, shrimp, scallops, or white fish. My recipe incorporates grilled shrimp and contains freshly chopped vegetables.




  1. 1 12-ounce container Sam's Fresh Watermelon Jicama Salsa
  2. 1/2 cup watermelon, chopped
  3. 1/2 cup jicama, chopped
  4. 1/2 cup mini cucumbers, chopped
  5. 1/2 cup red and yellow bell peppers, chopped
  6. 1/2 cup red onion, finely chopped
  7. 1/4 cup diced jalapeno peppers
  8. 1/2 pound Royal Red (or another favorite) Shrimp
  9. 1 teaspoon cayenne
  10. 2 tablespoons butter, melted
  11. 1/4 teaspoon salt
  12. 1/2 teaspoon pepper
  13. Juice from 1/2 lime


  • In a large bowl, combine the first 7 ingredients. Stir to combine.
  • Peel and devein shrimp. Skewer shrimp on metal skewers before grilling
  • Melt butter, add cayenne, salt, pepper, and lime juice. Whisk and brush skewered shrimp with butter mixture.
  • Place shrimp on a preheated grill and cook for 2-3 minutes flip over and cook additional 3 minutes or until shrimp are cooked through. 
  • Remove shrimp from skewers. 
  • Skewer 4 individual shrimps on individual long picks and serve as garnish 
  • Chop remaining chargrilled shrimp into bite-size pieces, and stir into the cold mixture
  • Serve with tortilla chips

Keywords: Watermelon Jicama Shrimp Capechana