SeafoodMedium

Camarones Roca (Rock Shrimp with Sweet & Tangy Sauce)

Name: Camarones Roca (Rock Shrimp with Sweet & Tangy Sauce)
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 400 ml Vegetable Oil; 500 g Shrimp; 50 g All-purpose flour; 2 Egg; 60 ml Condensed Milk; 100 g Mayonnaise; 1 tbsp Dijon Mustard; 100 g Breadcrumbs; 1 tsp Salt

4.0(1 rating)

40 min (25 prep + 15 cook) Medium 4 servings Baja California

Edmond Bojalil

Recetas Mexas

Published: Mar 24, 2026 · Updated: Jun 22, 2026

Battered shrimp with creamy sweet and tangy sauce, Baja California pride.

About this recipe

Camarones roca are a Baja California speciality: crispy battered shrimp drizzled with a creamy sweet and tangy sauce made with mayonnaise, condensed milk and mustard.

History & Origin

Camarones roca are one of the most successful culinary creations of contemporary Baja Californian cuisine, born in the restaurants of Ensenada and Tijuana in the 1990s and 2000s. Their name comes from their crispy texture reminiscent of a rock, combined with a creamy, sweet and tangy sauce that contrasts perfectly. The sauce is prepared with mayonnaise, condensed milk, mustard and a touch of chipotle sauce, creating an addictive flavor. In Baja California, camarones roca quickly became the flagship dish of restaurants such as Mariscos El Mazateño and La Guerrerense. The preparation combines the Baja Californian tradition of battered shrimp with the influence of Asian cuisine that arrived on the peninsula through Japanese and Chinese immigrants in the early 20th century.

Estimated cost

$14.55

Total cost

$3.64

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

400

Calories

22g

Protein

30g

Carbohydrates

22g

Fat

0.5g

Fiber

500mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Prepare the roca sauce: mix mayonnaise, condensed milk, mustard and salt. Refrigerate.
2
Clean and devein the shrimp. Season with salt.
3
Bread: dip in flour, then beaten egg, then breadcrumbs.
4
Fry in oil at 180°C for 2-3 minutes until golden. Drain on kitchen paper.
5
Place the crispy shrimp on a plate and drizzle with cold roca sauce.
6
Garnish with toasted sesame seeds and green onion. Serve immediately.

Frequently asked questions

What people ask about this recipe

¿La salsa de los camarones roca lleva leche condensada de verdad?

Sí: la salsa roca se hace con mayonesa, leche condensada y mostaza Dijon, y ese contraste agridulce y cremoso sobre el camarón crujiente es justo lo que define el plato. Prepárala primero y tenla fría en la nevera hasta el momento de servir.

¿Cómo mantengo el empanizado crujiente con la salsa?

Fríe a 180 °C solo 2-3 minutos, escurre sobre papel y salsea justo antes de llevar a la mesa: la receta indica servir inmediatamente. Si los bañas con antelación, el pan molido absorbe la salsa y se reblandece en pocos minutos.

¿Puedo hacerlos en freidora de aire?

Sí: rocía los camarones empanizados con aceite en spray y hazlos a 200 °C unos 8-10 minutos, girando a la mitad, hasta dorar. Quedan menos jugosos que fritos en aceite, pero el resultado con la salsa roca sigue siendo muy bueno.

¿Qué camarón compro para esta receta?

Camarón mediano-grande, pelado y desvenado (500 g para 4 personas). En España, los langostinos crudos —frescos o congelados de buena calidad— son el equivalente perfecto; evita el camarón cocido, que se vuelve gomoso al freír.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.