Battered shrimp, so so good. Crispy outside, juicy tender inside... Serve with a tasty jalapeño tartar dip and a mayo ketchup dip... Mmmm. A glass of sauvignon blanc is a great pairing to round out this dish. Enjoy!
https://mexicanappetizersandmore.com/camarones-empanizados/
Add all the ingredients to a bowl and mix well. Set aside.
Crush the garlic with a mortar and pestle or mince finely with a knife.Add all ingredients to a small bowl and mix well. Set aside.
Rinse shrimps under cold water.Peel and devein shrimps. (I like to keep the tails on but you can choose to peel them off)Add the shrimps to a bath of cold water with a few ice cubes as you peel, devein and butterfly shrimps.Rinse shrimps under cold water.
Peel and devein shrimps. (I like to keep the tails on but you can choose to peel them off)
Add the shrimps to a bath of cold water with a few ice cubes as you peel, devein and butterfly shrimps.
With a paring knife or a regular knife, carefully slice down the back of the shrimp from the top, down the middle, towards the tail. Just deep enough so the body divides into two halves but is still connected. (You can kind of see this in technique in some of the shrimps in the recipe post)
Drain shrimps from the ice water.
Add the oil, paprika, garlic, salt and pepper to the peeled and deveined shrimps.
Let shrimps marinade in the refrigerator for 15-30 minutes.
Add the egg, flour, water and salt to taste in a medium size bowl. Mix well. You should have a "pancake" like batter.
Note: If the batter is too thick, add a little bit of water at a time to thin it out a little.
If it's to thin add a little more flour at a time to thicken.
Fill a bowl with flour and place bowl beside the bowl of batter.
Have an empty plate or bowl also beside the other two bowls.
Dunk individual shrimps into batter one by one.
Lift shrimp from batter and let the excess batter drip off shrimp.
Next dunk shrimp into bowl of flour and shake the excess flour off.
Place shrimp on empty plate.
Repeat this process with all the shrimps.
Once all shrimps are coated now they are ready to be fried.
Add 1/2 inch of vegetable or canola oil to a saucepan or a pan.
Heat oil over medium high heat for about 3-4 minutes.
Add a few shrimps to the pan at a time. (These will cook fast so pay attention to them)
Once they are golden brown on one side, flip over with a fork or spatula.
Allow to cook until golden brown on the other side.
Drain shrimps on paper towels to drain any excess oil off.
Use one lime wedge and sprinkle shrimps with fresh lime juice.
Serve shrimps with the dips and lime wedges.
Enjoy!
Ingredients
Directions
Add all the ingredients to a bowl and mix well. Set aside.
Crush the garlic with a mortar and pestle or mince finely with a knife.Add all ingredients to a small bowl and mix well. Set aside.
Rinse shrimps under cold water.Peel and devein shrimps. (I like to keep the tails on but you can choose to peel them off)Add the shrimps to a bath of cold water with a few ice cubes as you peel, devein and butterfly shrimps.Rinse shrimps under cold water.
Peel and devein shrimps. (I like to keep the tails on but you can choose to peel them off)
Add the shrimps to a bath of cold water with a few ice cubes as you peel, devein and butterfly shrimps.
With a paring knife or a regular knife, carefully slice down the back of the shrimp from the top, down the middle, towards the tail. Just deep enough so the body divides into two halves but is still connected. (You can kind of see this in technique in some of the shrimps in the recipe post)
Drain shrimps from the ice water.
Add the oil, paprika, garlic, salt and pepper to the peeled and deveined shrimps.
Let shrimps marinade in the refrigerator for 15-30 minutes.
Add the egg, flour, water and salt to taste in a medium size bowl. Mix well. You should have a "pancake" like batter.
Note: If the batter is too thick, add a little bit of water at a time to thin it out a little.
If it's to thin add a little more flour at a time to thicken.
Fill a bowl with flour and place bowl beside the bowl of batter.
Have an empty plate or bowl also beside the other two bowls.
Dunk individual shrimps into batter one by one.
Lift shrimp from batter and let the excess batter drip off shrimp.
Next dunk shrimp into bowl of flour and shake the excess flour off.
Place shrimp on empty plate.
Repeat this process with all the shrimps.
Once all shrimps are coated now they are ready to be fried.
Add 1/2 inch of vegetable or canola oil to a saucepan or a pan.
Heat oil over medium high heat for about 3-4 minutes.
Add a few shrimps to the pan at a time. (These will cook fast so pay attention to them)
Once they are golden brown on one side, flip over with a fork or spatula.
Allow to cook until golden brown on the other side.
Drain shrimps on paper towels to drain any excess oil off.
Use one lime wedge and sprinkle shrimps with fresh lime juice.
Serve shrimps with the dips and lime wedges.
Enjoy!
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