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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: 24 minute
  • Yield: 4-6 Servings 1x
  • Category: Appetizer
  • Method: Grilled
  • Cuisine: Mexican/Yucatan

Description

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.

 

 


Ingredients

Scale
  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

Instructions

  • 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