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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, this crispy shrimp recipe 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 Camarones Roca is a must try. In this crispy shrimp recipe I teach you how to get crispiest coating that doesn’t fall off! It is all dressed up in a zesty sauce that fuses both Japanese and Mexican. This crispy shrimp recipe 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. Please see the tips. This is an important step!
🥣 Make the batter: Combine flour, cornstarch, egg, MSG, 1 tsp smoked paprika, 1 tsp 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°F. You can use a thermometer to check the temp or watch the video to see how to tell when it’s ready by how the oil bubbles around a wooden spoon.
🥘 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 per batch.
🧻 Drain: Remove shrimp and let them rest on a paper towel while frying the remaining batches.
🥄 Add Sauce: Drizzle prepared sauce over shrimp and carefully toss.
🍽️ Serve your Camarones Roca: Place the shrimp over lettuce and garnish with chives and sesame seeds.
🫶 And that is it, subscribe for more!
Substitutions for Camarones Roca
- 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 Nadia’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 to Camarones Roca
Common Questions
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
Equipment
- 2 bowls
- 1 pan for frying
Ingredients
Shrimp Batter
- 1 ½ lb shrimp, I’m using 16/20s
- ¾ cup purpose flour
- ⅓ cup corn starch
- ¾ 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
- ½ 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
The Extras
- Butter lettuce leaves, to taste
- Chives, to taste
- Olive or grapeseed oil, for frying
Instructions
Prepare shrimp and batter
- Clean the shrimp and dry REALLY well. Please read the chef's tip!
- In a bowl, add the flour, corn starch, egg, msg, 1 tsp smoked paprika, 1 tsp chile ancho powder, garlic, sparkling water, salt and pepper.
- Whisk the batter and chill for 10 minutes. 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, chile ancho powder and some salt.
- Once the oil hits 350°F or until the bottom of a wooden spoon bubbles – then you know the oil is ready.
- Batter your shrimp, shaking off excess.
- Fry shrimp 5-6 at a time until golden. About 3-5 minutes per batch.
- Let them rest on paper towels while frying the other batches.
- Drizzle the sauce over them and carefully toss. Serve over the lettuce topped with chives, sesame seeds and that is it!
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!