As the warm sun sets and the sound of laughter fills the air, a colorful platter of Grilled Campechana takes center stage at our gathering. This vibrant Mexican shrimp cocktail combines the irresistible freshness of grilled shrimp with creamy avocado, crisp cucumber, and juicy tomatoes, making it an ideal appetizer for any party. What I love most about this Campechana is its versatility—it’s quick to prepare and can easily be customized to suit your taste, whether you’re a seafood aficionado or just dipping your toes into ocean fare. Plus, it’s not just delicious; it’s also a beautiful showcase of summer’s best produce. Have you ever tasted something that instantly transports you to a sun-drenched beach? Let’s dive into this recipe that promises to bring the essence of coastal celebration to your table! Why is Campechana a Must-Try? Bursting with flavor, this Grilled Campechana serves up a fiesta on a plate, combining grilled shrimp with fresh veggies to create a vibrant dish. Versatile and adaptive, you can swap ingredients based on your cravings or what’s in season, making it perfect for anyone from seasoned chefs to home cooks. Quick and easy, this recipe requires minimal prep time yet delivers a big impression. Eye-catching presentation in martini glasses not only elevates your dining experience but also dazzles guests, making it a showstopper at any gathering. If you enjoy fresh seafood appetizers, you might also love Grilled Salmon Burgers or Spicy Shrimp Tacos for your next celebration! Campechana Ingredients • Dive into the vibrant flavors of Campechana, Grilled Mexican Shrimp Cocktail with these fresh ingredients! For the Shrimp Medium-sized shrimp – Offers a succulent bite for grilling; poached shrimp is a swift alternative. Vegetable oil – Essential for marinating; consider olive oil for a healthier twist. For the Marinade Lime juice – Brightens the dish with acidity; in a rush? Lemon juice works well too. Tajin seasoning – Adds a zesty kick; chili powder can substitute if needed. For the Cocktail Sauce Clamato juice – Creates a savory base; tomato juice can replace it in a pinch. Hot sauce – Elevates the flavor profile; adjust based on how spicy you like it. Jugo Maggi – Enhances umami notes; soy sauce can serve as a backup option. For the Vegetables Anaheim chiles – Provides smoky flavor; swap with bell peppers for a milder touch. Tomato – Contributes freshness; use ripe, juicy tomatoes for the best taste. Jalapeño – Adds heat; opt out for less kick if desired. Cucumber – Refreshing crunch; feel free to add other seasonal veggies like radishes. Red onion – Brings a crisp bite; shallots can be a milder substitute. Avocado – Offers creaminess; choose ripe avocados for the best texture. For Serving Tortilla chips – A crunchy side for dipping; try making homemade chips for extra flair! Step‑by‑Step Instructions for Campechana, Grilled Mexican Shrimp Cocktail Step 1: Prep Shrimp Start by cleaning and deveining your medium-sized shrimp, leaving some tails on for a beautiful presentation. Rinse them under cold water and pat them dry with a paper towel. This step ensures your shrimp are fresh and ready for grilling, setting the stage for a delicious Campechana. Step 2: Marinate In a large resealable bag, combine freshly squeezed lime juice, vegetable oil, and Tajin seasoning. Add the cleaned shrimp to the bag, seal it tightly, and gently shake to coat the shrimp evenly. Allow them to marinate in the refrigerator for 20 minutes, letting the flavors infuse while you prepare the grill. Step 3: Grill Peppers Preheat your grill to medium-high heat, about 400°F (200°C). While it’s heating, place the Anaheim chiles directly on the grill grates and cook for about 8–10 minutes, turning occasionally until the skins are blistered and charred. This smoky flavor will enhance your Campechana, so don’t skip this step! Step 4: Steam Chiles Remove the grilled chiles from the grill and place them into a heatproof bag to steam for 10 minutes. This steaming process helps loosen the skins, making them easier to peel. While they steam, you can focus on skewering your shrimp to maximize your cooking efficiency. Step 5: Skewer Shrimp After marinating, remove the shrimp from the bag. Thread 4-5 shrimp onto each skewer, ensuring they are secured and won’t slip off while grilling. This allows the heat to circulate evenly, helping the shrimp cook through properly as you prepare your Campechana. Step 6: Grill Shrimp Place the shrimp skewers on the grill over medium-high heat. Grill each side for about 2-3 minutes, checking for an opaque color and firm texture. Once done, remove them from the grill and let them cool slightly before chopping them for your Campechana mix. Step 7: Chop & Combine Dice the grilled shrimp and peeled Anaheim chiles into bite-sized pieces. In a large mixing bowl, combine these with your diced fresh vegetables, including tomatoes, jalapeños, cucumbers, red onions, and ripe avocados. This vibrant mix adds a delightful crunch and freshness to your Campechana. Step 8: Mix Sauce In a separate bowl, whisk together Clamato juice, hot sauce, lime juice, and Jugo Maggi until well combined. Season with black pepper to taste. This zesty sauce brings all of the flavors together, ensuring each bite of your Campechana is bursting with flavor. Step 9: Combine Ingredients Fold the chopped shrimp and vegetables into the sauce mixture, gently combining until everything is well-coated. Taste and adjust the seasoning if needed. Cover and allow the Campechana to chill in the refrigerator for at least 30 minutes, enhancing the flavors and making it refreshingly cool. Step 10: Serve Before serving, give your Campechana a gentle stir and spoon it into stylish glassware. Accompany it with crispy tortilla chips and fresh lime wedges on the side for a delightful crunch. This eye-catching presentation not only elevates your dish but also makes it a festive centerpiece for any gathering. Expert Tips for Grilled Campechana Shrimp Care: Ensure shrimp is fresh and cleaned properly. Leaving some tails on not only adds flavor but also enhances presentation. Marinate Smartly: Don’t rush the marinating process; allow at least 20 minutes for optimal flavor infusion in your grilled Campechana. Proper Grilling: Avoid overcooking shrimp! Aim for an internal temperature of 120°F, which results in tender, juicy shrimp. Customize Ingredients: Feel free to mix vegetables based on seasonal availability. The freshness will only enhance your Campechana experience. Chilling Time: Allow the Campechana to chill for at least 30 minutes after mixing; this helps meld the flavors beautifully before serving. Presentation Matters: Serve in stylish glassware for a sophisticated touch, making your grilled Campechana the highlight of any occasion. Make Ahead Options These vibrant Campechana, Grilled Mexican Shrimp Cocktails are perfect for meal prep, allowing you to enjoy fresh flavors with minimal effort during busy days! You can prepare the sauce up to 24 hours in advance, whisking together Clamato juice, hot sauce, lime juice, and Jugo Maggi, then refrigerate it in an airtight container. Additionally, chop the vegetables and keep them separate for up to 3 days to maintain their crunch and freshness. When you’re ready to serve, simply grill the shrimp (or use pre-cooked shrimp for a quicker option), mix everything together, and refrigerate for about 30 minutes before enjoying. This way, you’ll have a delicious, restaurant-quality dish ready to impress with ease! What to Serve with Grilled Campechana? Create a delightful spread that enhances the vibrant flavors of your refreshing Grilled Campechana! Crispy Tortilla Chips: Perfect for dipping, these add crunch and a satisfying texture that complements the creamy avocado in your campechana. Chilled Ceviche: This light and tangy dish balances the rich flavors of the shrimp, making both dishes a perfect pair for a refreshing meal. Mexican Street Corn (Elote): The sweetness and smoky spices of elote bring a fun contrast to the zesty campechana, creating a fiesta on your plate. Zesty Quinoa Salad: A cool, herb-infused quinoa salad is an excellent side, providing a protein-packed boost that balances the meal’s rich flavors. Coconut Rice: Subtle sweetness and creaminess from coconut rice complement the shrimp’s tanginess beautifully, offering a tropical twist to your dinner. Pineapple Salsa: Its sweet and spicy notes brighten up the plate, enhancing the savory depths of the campechana for a taste of summer. Margaritas: A classic pairing, these refreshing cocktails echo the flavors of lime in your dish, making each sip a celebration of the beach. How to Store and Freeze Campechana Fridge: Store leftover campechana in an airtight container in the refrigerator for up to 3 days. Make sure to separate the shrimp from the sauce if you prefer to maintain the shrimp’s texture. Freezer: For longer storage, freeze the shrimp in the sauce for up to 1 month. Thaw in the refrigerator overnight before serving to preserve flavors and texture. Reheating: If using frozen campechana, avoid reheating; instead, enjoy it chilled for a refreshing taste. The combination of fresh shrimp and vibrant vegetables is best served cold. Make-Ahead Tip: You can prepare the sauce a day in advance and add the shrimp and fresh vegetables just before serving to keep your campechana fresh and vibrant. Campechana Variations & Substitutions Unlock your culinary creativity with these delightful twists and alternatives to the classic Campechana! Poached Shrimp: Swap out grilled shrimp for poached shrimp for a tender texture. A great option for those short on grilling time! Seafood Medley: Experiment with crab or scallops for a luxurious twist. Mixing different seafoods will create a festive mix sure to impress at any gathering. Summer Veggies: Use seasonal vegetables like sweet corn or diced mango for added sweetness and crunch. Fresh ingredients can elevate your Campechana to new heights. Spicy Kick: Add diced jalapeños or a spicier hot sauce for those who love extra heat. Adjust to your spice preference to create a flavor explosion! Non-Dairy Option: For a vegan twist, replace shrimp with cubed tofu or chickpeas, and swap Clamato for a homemade vegetable broth. It’s just as vibrant and delicious! Tropical Flair: Incorporate diced pineapple for a refreshing tropical flair. The combination of sweet and savory will transport you to a sunny beachside retreat. Crunch Factor: Try adding toasted pepitas or crispy shallots for added texture. They provide a delightful crunch that complements the fresh ingredients beautifully. Herb Infusion: Mix in fresh herbs like cilantro or mint for an aromatic boost. These herbs will uplift the flavors and give your dish a fresh burst. Don’t forget to serve your Campechana with crispy tortilla chips for the ultimate pairing. If you’re interested in other shrimp dishes, check out the Cajun Pasta Shrimp or East Coast Shrimp for more flavor inspirations! Campechana, Grilled Mexican Shrimp Cocktail Recipe FAQs How do I select the best shrimp for this recipe? Absolutely! Look for medium-sized shrimp that are fresh and ideally have a slight sheen. They should smell like the ocean, without any strong fishy odor. If buying frozen shrimp, opt for ones that are individually quick-frozen (IQF) as they maintain better texture. What’s the best way to store leftover campechana? To store leftover campechana, place it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. If you want to preserve the shrimp’s texture, consider separating the shrimp from the sauce and veggies before storing. Can I freeze campechana and how? Definitely! For freezing, place the shrimp in the sauce in a freezer-safe container and it can be stored for up to 1 month. To thaw, simply move it to the refrigerator overnight. Avoid reheating and enjoy it chilled for the best taste! What are common mistakes to avoid when making campechana? One of the most common mistakes is overcooking the shrimp. Aim for an internal temperature of 120°F. Also, make sure to allow the marinade to infuse for at least 20 minutes to really bring out the flavors. Lastly, mix in the fresh ingredients right before serving to keep them vibrant. Are there any dietary considerations for this dish? Yes! If you’re making this for guests, be mindful of allergies. Shellfish are a common allergen, so ensure everyone is aware of the shrimp. The dish is also low in carbohydrates, making it suitable for low-carb diets. You can easily customize it further by using different vegetables or seafood based on dietary preferences. Can I make this dish ahead of time? Certainly! You can prepare the sauce a day in advance. Just mix the sauce ingredients and store it in the fridge. Then, when you’re ready to serve, add the grilled shrimp and fresh vegetables just before serving to keep everything fresh and crunchy. Vibrant Campechana: Grilled Mexican Shrimp Cocktail Magic Experience the vibrant flavors of Campechana, a fresh and customizable grilled Mexican shrimp cocktail that captivates every gathering. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 15 minutes minsMarinating Time 20 minutes minsTotal Time 1 hour hr 5 minutes mins Servings: 4 servingsCourse: DinnerCuisine: MexicanCalories: 180 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Shrimp1 pound medium-sized shrimp cleaned and deveined2 tablespoons vegetable oil can substitute with olive oilFor the Marinade1/4 cup lime juice or lemon juice if in a rush1 tablespoon Tajin seasoning can substitute with chili powderFor the Cocktail Sauce1 cup Clamato juice or tomato juice in a pinch1 tablespoon hot sauce adjust based on spice preference1 tablespoon Jugo Maggi can substitute with soy sauceFor the Vegetables2 medium Anaheim chiles or bell peppers for milder taste2 medium tomatoes diced and ripe1 medium jalapeño optional for less heat1 medium cucumber diced, can add radishes for variety1/2 medium red onion or shallots for milder taste1 large avocado ripe for creaminessFor Serving1 bag tortilla chips or homemade for extra flair Equipment Grillmixing bowlSkewersResealable Bag Method PreparationStart by cleaning and deveining your medium-sized shrimp, leaving some tails on for presentation. Rinse and pat dry.In a large resealable bag, combine lime juice, vegetable oil, and Tajin seasoning. Add the cleaned shrimp, seal the bag, and shake to coat.Allow the shrimp to marinate in the refrigerator for 20 minutes.GrillingPreheat your grill to medium-high heat. Grill the Anaheim chiles for about 8–10 minutes until blistered.Place the grilled chiles in a heatproof bag to steam for 10 minutes.Remove the shrimp from the bag and skewer 4-5 shrimp onto each skewer.Grill the shrimp skewers for about 2-3 minutes on each side until opaque and firm.MixingDice the grilled shrimp and peeled Anaheim chiles. In a large bowl, combine these with diced tomatoes, jalapeños, cucumbers, red onions, and avocados.In a separate bowl, mix Clamato juice, hot sauce, lime juice, and Jugo Maggi. Season with black pepper.Fold the shrimp and vegetables into the sauce mixture, coating well. Chill for at least 30 minutes before serving.ServingSpoon the Campechana into stylish glassware and serve with tortilla chips and lime wedges. Nutrition Serving: 1cupCalories: 180kcalCarbohydrates: 21gProtein: 14gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 110mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 10IUVitamin C: 30mgCalcium: 50mgIron: 2mg NotesFeel free to customize the vegetables based on freshness and seasonal availability. Serve in stylish glassware for an eye-catching presentation. Tried this recipe?Let us know how it was!
