Coconut Shrimp

Camarones con Coco

Preparation info
  • 4

    • Difficulty


Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About

This is a takeoff on something that I first encountered at Restaurante Diligencias in Tampico. I fell in love with their spicy version of a salsa verde, served on the side with fried shrimp or baked fillet of fish. You will see the family resemblance of this sauce to others like Pico de Gallo Norteño and Salsa Cruda de Tomatillo—fresh uncooked sauces with a jolt of chile, meant to be used as table sau