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Taste of The Baja

High Quality Mexican Gourmet Preserves

Shrimp a La Diabla

Serves 4; preparation time 20 minutes


  • 1 kilo of large shrimp – shelled, deveined and butterflied
  • ½ large leek sliced thinly
  • 1 red pepper finely diced
  • 1 cup of raw mushrooms sliced
  • ¼ cup of olive oil - divided
  • ½ stick of butter - divided
  • 1 cup of toasted dry coconut
  • White rice to serve 4 (flavoured with butter, salt and pepper)


  • In a large wok heat olive oil and butter.  Fry all vegetables in wok until soft and almost cooked.  Add ½ jar of CSB GOURMET PINEAPPLE HABANERO JELLY. (Add water if required to make a creamy sauce.)  Set aside


  • Pat dry the large shrimp.  Heat the remaining olive oil and butter in a large frying pan.  Place half of the butterflied shrimp in a medium-hot pan.  Cook one side for 3 minutes and flip and continue to cook until just pink and still uncooked in the inside.  Set aside.


  • Repeat process with the remaining shrimp.  Add more olive oil and butter if required.


  • Put the partially cooked shrimp and thoroughly mix with the vegetables.  Continue to cook the mixture until the shrimp are cooked.  Be careful not to overcook the shrimp or they will be hard.


  • Serve the shrimp vegetable mixture on a mound of white rice on a platter.   Sprinkle with roasted coconut and serve with extra jelly if more “heat”  is desired.



Mermeladas de La Baja California Sur S. de RL. de C.V.

Manuel Encinas s/n, Colonia El Manglito, La Paz Baja California Sur, México, C.P.23060

+52 1 612 348 3852