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Shrimp campechana

The perfect combination and balance of frijoles Isadora® and shrimp. Transforming your dish into the freshest and most nutritious meal, perfect for hot summer’s day. Try it! 





  • 1 pkg. Isadora ® whole black beans
  • rinsed
    ½ medium onion
  • diced in ¼” pieces
    1/2 cup cilantro
  • chopped coarse
    2 small avocados
  • peeled
  • seeded and diced
    1 cup shredded lettuce (iceberg
  • romaine or leaf)
    1 lb. cooked medium sized shrimp* or 2 cups cooked medium shrimp
  • 2/3 cup ketchup
    1 TBS. hot sauce
    2 TBS. olive oil
    ½ cup lime juice

    Optional: diced jalapeno for extra heat

    6 parfait glasses for serving

How to Cook

  1. 1*If using raw shrimp: peel and devein, toss with 1 tablespoon olive oil and spread on a shallow baking pan, arranging shrimp in a single layer. Roast at 400° F for about 8 minutes, until pink, firm, and cooked through. Cool. This method yields cooked shrimp with an especially silken and tender texture.
  2. 2Combine ketchup, hot sauce, olive oil, and lime juice. Put Isadora® beans in a small bowl and stir in about 1/3 cup of the sauce. In a separate bowl, combine remaining sauce with chopped onion, cilantro, diced avocado, and shrimp, stirring very gently in order to keep avocado pieces whole.
  1. 3Layer 2 tablespoons shredded lettuce, 2 TBS. Isadora® whole black beans then ¼ cup shrimp mixture. Repeat layers for tall glasses. Garnish with cilantro and serve with tortilla chips.

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