Sea shrimp is a crustacean known as the "king of seafood." It is native to tropical seas, and its reproduction requires coastal marine ecosystems with significant inputs of fresh water and nutrients. For this reason, the northern coastline of Los Haitises, which contributes groundwater and is located in Samana Bay, is the country’s main production area, making the municipality of Sanchez, in the province of Samana, the leading producer in the Dominican Republic. This seafood provides proteins and minerals of great value to Dominicans’ diets.

Sanchez, considered the shrimp capital, celebrates the Seafood Festival, where coconut shrimp is the most sought-after dish.

In the province of Samana, the undisputed king of ingredients is coconut, which adds a spectacular flavor and a special touch to most of the region’s dishes. This flavor and style of cooking have spread throughout the country and, within Creole cuisine, they are known as dishes "Samana-style."

This delicious dish often includes a touch of ginger, another very traditional product in the region.

There are many options to serve it with, such as coconut rice, moro de guandules or black beans with coconut, crispy and classic tostones, or fried sweet potato. Many people enjoy the combination of the sweetness of sweet potato with the savory shrimp, creating a true delight.

In the Dominican Republic, as in all countries, dishes have their stories, closely tied to their people. That is why, when talking about shrimp and Dominican-style preparations, from what we find in restaurants to what grandmothers cook in the humblest kitchens, there is always pride in serving fresh local shrimp.

This is the result of the hard work of daily fishing, carried out with great dedication by local fishermen, who often bring their catch to the beaches of Las Terrenas and Las Galeras. There, tourists can buy, at a good price, the freshest seafood in the country to cook at home.