Camarones con Flor de Jamaica

Shrimp with Hibiscus Sauce

Preparation info

  • Difficulty


  • 4


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Hibiscus is commonly known in Colombia as “flor de Jamaica” (Jamaican flower), so it must have been brought from Jamaica by the Spaniards. In Colombia, we use it mostly to prepare fresh juice, the same way the Corozo Juice is prepared. In this recipe, the antioxidant properties and vitamins of the juice are added to the sautéed shrimp.


  • 2 pounds jumbo shrimp, cleaned, peeled, and deveined
  • 1 tablespoon plus 1 teaspoon minced cilantro
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 cup hibiscus juice
  • ¼ cup honey
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon fresh green peppercorns or ½ teaspoon ground black pepper
  • Oil spray for baking pan


  1. Place shrimp in a bowl. Sprinkle with 1 tablespoon cilantro, ¼ teaspoon salt, pepper, and olive oil. Toss and set aside in the refrigerator while you prepare the sauce.
  2. Place hibiscus juice, honey, Worcestershire sauce, peppercorns, and ¼ teaspoon salt in a small pot over medium heat. Cook until reduced by half.
  3. Place shrimp in an oiled baking pan (make sure they do not touch one another). Broil for 5 minutes on one side, turn and broil for 2 minutes on the other side. Remove from the pan and place in a serving bowl.
  4. Stir 1 teaspoon cilantro into the hibiscus mixture and pour into the pan where the shrimp were cooked. Stir, scraping up any browned bits in the pan. Pour over the shrimp and toss. Serve hot.