Coconut Prawns

History & Origin

Camarones al coco reflect the tropical influence of Mexico's coastlines, particularly the Pacific and Gulf coasts where both prawns and coconuts abound. Although there is no exact date of origin, the combination of seafood with coconut has roots in the Afro-Mexican cookery of the Costa Chica of Guerrero and Oaxaca, where descendants of African slaves fused West African culinary techniques with local ingredients. Coconut was naturally incorporated into coastal Mexican cuisine, where palm trees grow in abundance. The technique of coating prawns in desiccated coconut became popular in the beachfront restaurants of Acapulco, Puerto Vallarta and Cancun during the tourism boom of the 1970s and 80s. The sweet-savoury combination of crispy coconut with tender prawns became a favourite with tourists and locals alike. Today it is served in seafood restaurants throughout the country, usually accompanied by a tropical mango, tamarind or chipotle dipping sauce to balance the flavours.