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Camarones Roca, aka Roca Shrimp, is one of is one of my favorite things to order when I visit a certain restaurant in Mexico (Sr. Tanaka) – and let’s be honest, a few other spots too! Camarones Roca isn’t just a meal, it’s a memory maker. Whether you’re basking in the sun at a beachside restaurants, tucked away in a cozy corner at Sr. Tanaka or trying it for the very first time in your kitchen, Camarones Roca promises to deliver that burst of flavor that will transport you straight to the heart of Mexico’s delicious culinary scene!
Why You’ll Love Camarones Roca
Here is the scoop on why this dish is a must try. Imagine the juicy shrimp enveloped in the crispy coating all dressed up in a zesty sauce that dances on your tongue. This dish is not just eating, it’s a fiesta of flavors that make your taste buds do the salsa 💃
How To Prepare Camarones Roca
🍤 Prepare the shrimp: Clean and thoroughly dry the shrimp.
🥣 Make the batter: Combine flour, cornstarch, egg, MSG, smoked paprika, ancho, garlic, sparkling water, salt and pepper in a bowl. Whisk until reaching the consistency of pancake batter and chill in the fridge for 10 minutes.
🌶️ Prepare the Sauce: Mix mayo, tamari, sriracha, sesame oil, salsa macha, rice vinegar, and agave syrup. Set aside.
🧂 Season the shrimp: Season the shrimp with remaining paprika, ancho and some salt.
🫒 Heat the oil: Heat the oil to 350°.
🥘 Batter and Fry: Dip the shrimp in the batter, shake off excess, and fry in batches of 5-6 until golden, about 3-5 minutes.
🧻 Drain: Remove shrimp and let them rest on a paper towel.
🥄 Add Sauce: Drizzle prepared sauce over shrimp.
🍽️ Serve: Place the shrimp over lettuce and garnish with chives and sesame seeds.
Substitutions and Variations
- Gluten-free flour blends or a chickpea flour can be used for a gluten-free option.
- You can use chili crisps instead of salsa macha
- If you can’t find tamari sauce, you can use soy sauce.
- Maple syrup or honey can be used instead of agave nectar.
- Like this but want something a little different? Try my Shrimp Al Ajillo.
Chef’s Tip
Make sure the shrimp is extremely dry so that the batter sticks properly. I like to use a hairdryer on cool but another option is to buy a portable fan.
Simalar Recipes
Common Questions
Use oil with a high smoke point for frying. Avocado oil, canola oil or peanut oil are all great options.
Substitute the all-purpose flour for a gluten free flour blend and use a gluten-free panko or breadcrumb. Also, the tamari or soy sauce must be labeled gluten-free.
You can drop a small bit of the shrimp batter in and if it sizzles immediately without burning, then it is ready. Another option is to put a wooden spoon in till it bubbles around the spoon, you’re good to go. Or you can go with the completely safe option and buy a thermometer.
You can omit the salsa macha and the sriracha. Instead, use a mild sweet chili sauce or just mix honey and a little bit of mustard for flavor!
MSG has long been surrounded by misconceptions that stem from some early studies that have been debunked. It is actually a flavor enhancer that naturally occurs in foods like tomatoes and cheese and is perfectly safe to eat.
Yes, the shrimp can be baked for a healthier option. Place them on a baking sheet in a single layer and bake at 400° F for about 8-10 minutes or until crispy. They will not have the same crisp but they’ll still be delicious.
Camarones Roca
Ingredients
Shrimp Batter
- 1 1/2 lb shrimp, I’m using 16/20s
- 3/4 cup purpose flour
- 1/3 cup corn starch
- 3/4 cup sparkling water
- 1 egg
- 2 tsp smoked paprika
- 2 tsp chile ancho powder
- 1 tsp garlic powder
- 1 tsp msg
- salt and pepper
Sauce
- 1/2 cup japanese mayo
- 3 tbsp sriracha
- 1-2 tbsp salsa macha
- 1 tbsp tamari, or soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 tsp agave nectar, or honey
- Salt and pepper to taste
- Toasted sesame seeds to taste
- Butter lettuce leaves to taste
- Chives to taste
- Olive or grapeseed oil to taste
Instructions
Prepare shrimp and batter
- Clean the shrimp and dry REAL well. Please read the chef's tip!
- In a bowl, add the flour, corn starch, egg, msg, 1 tsp smoked paprika, 1 tsp ancho, garlic, sparkling water, salt and pepper.
- Whisk the batter and chill for 10 min. You want the texture of pancake batter.
Prepare sauce
- Mix the mayo, tamari, sriracha, sesame oil, salsa macha, rice vinegar and agave syrup. Set aside.
Time to fry
- Season shrimp with remaining paprika, ancho and some salt.
- Once the oil hits 350F° or the bottom of a wooden spoon bubbles the oil is ready.
- Batter your shrimp, shaking off excess.
- Fry them 5-6 at a time until golden. About 3-5 min.
- Let them rest on paper towels.
- Drizzle the sauce over them.
- Serve over the lettuce, top with chives and sesame seeds.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was absolutely delicious! Thank you for the recipe!
You’re welcome! I’m glad you liked it!