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Shrimp Capechana

Watermelon Jicama Shrimp Campechana

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.
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Course: Appetizer
Cuisine: Mexican/Yucatan
Keyword: Watermelon Jicama Shrimp Capechana
Prep Time: 12 minutes
Cook Time: 6 hours 53 minutes
Servings: 4 -6 Servings
Author: Rebecka Evans-At Home with Rebecka


  • 1 12- ounce container Sam's Fresh Watermelon Jicama Salsa
  • ½ cup watermelon chopped
  • ½ cup jicama chopped
  • ½ cup mini cucumbers chopped
  • ½ cup red and yellow bell peppers chopped
  • ½ cup red onion finely chopped
  • ¼ cup diced jalapeno peppers
  • ½ pound Royal Red or another favorite Shrimp
  • 1 teaspoon cayenne
  • 2 tablespoons butter melted
  • ¼ teaspoon salt
  • ½ teaspoon pepper
  • Juice from ½ 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