Camarones Empanizados are golden, light, crunchy battered shrimp that stay juicy inside. Serve with lime wedges, dipping sauce, or your favorite sides!
If you love seafood, and especially fried shrimp, you're going to love these camarones empanizados. The shrimp are seasoned right and the batter in this recipe is everything. It's light but still gives you a perfect crispy coating without being heavy or bready. The outside stays crunchy, the shrimp stays juicy…just how fried shrimp should be.
These shrimp aren't just amazing on their own, I also use them in my tostadas de camaron recipe. And if you love all fried shrimp recipes, make sure to try our camarones coco (coconut shrimp) recipe as well.
Jump to:
Ingredients
- jumbo shrimp
- paprika
- garlic
- flour
- egg
- salt and pepper
- olive oil
- oil
- limes
See my recipe card below for a complete list of the ingredients with measurements and instructions.
How to Make Camarones Empanizados
1. Rinse your shrimp under cold water, peel and devein them. I usually keep the tails on, but you can remove them if you prefer.
Toss the shrimp in a bowl of ice water while you prep them, it keeps them fresh and firm.
2. Optional: butterfly them for a prettier, evenly cooked shrimp. Just slice down the back, but don't cut all the way through.
3. Toss the shrimp with oil, paprika, garlic, salt, and pepper. Let them hang out in the fridge for 15-30 minutes.
4. Make the batter: mix egg, flour, water, and a pinch of salt. Think pancake batter, thick but still pourable. Adjust with a little water or flour if needed.
5. Set up a dredging station: one bowl of batter, one bowl of flour, and an empty plate for the coated shrimp.
6. Coat the shrimp: dip in batter, let excess drip off, then coat in flour. Place on the plate. Repeat with the rest.
7. Heat about ½ inch of oil in a pan over medium-high heat. Fry shrimp in batches until golden and crispy, flipping once.
8. Drain on paper towels, squeeze fresh lime on top, and serve with your favorite dips. Done.
Serving Suggestions
These camarones empanizados are amazing on their own, but they're even better with some sides to round out the meal. Here are a few of my favorites:
- sorullitos (fried corn sticks)
- garlic tostones (fried garlic plantains)
- ensalada de papa (Puerto Rican potato salad)
- cilantro lime rice
- yuca frita
Cathy’s Expert Tips
- Butterfly or not?: Totally optional. Butterflying makes them cook evenly and look nice, but skipping it doesn't change the taste.
- Batter consistency: You want it like pancake batter, thick but pourable. Too thick? Add a splash of water. Too thin? Add a little flour.
- Keep shrimp cold before frying: Tossing them in ice water while prepping keeps them firm and prevents overcooking.
- Extra crunch: Add a tiny sprinkle of cornstarch to your flour, it makes the batter even crispier.
- Don't overcrowd the pan: Fry in batches so the shrimp stay crispy, not soggy.
- Keep them crispy: Don't stack the fried shrimp on a plate right away. Let them rest on a wire rack so they stay crunchy.
- Limes: Always serve with fresh lime wedges, squeezing them on at the last second keeps the shrimp juicy and bright.
Recipe FAQ’s
You can definitely prep the shrimp and marinate ahead of time, but I don't recommend frying them too early. Fried shrimp are best eaten right away, if you fry them in advance and reheat, the coating gets soggy and the shrimp turn rubbery. Fry just before serving for the perfect crunch.
No, this shrimp recipe uses a batter that’s best for fried shrimp.
Yes, just fully thaw before making this recipe.
Other Mexican Shrimp Dishes You Will Love
Did you try this recipe? Please leave a ⭐ review below!
Click any of the images in the post to PIN this Recipe and don't forget to follow along on Pinterest and Facebook.
📖 Recipe
Camarones Empanizados
Ingredients
Shrimps and Batter
- 1-2 pounds jumbo shrimps peeled, deveined and butterflied
- 1 tablespoon paprika
- 2 cloves garlic peeled and finely minced
- 1 cup flour
- ¾ cups water
- 1 egg
- 1 tablespoon olive oil
- salt and pepper to taste
- vegetable or corn oil for frying
- lime wedges for serving
Optional Dip Ideas
Jalapeño Tartar Sauce
- ¾ cups mayonnaise
- 2-3 tablespoons pickled chopped jalapeños depending on how much you like
- 2 teaspoons jalapeño brine
- 2 teaspoons fresh lime or lemon juice
- 1 scallion rinsed and chopped
- 1 tablespoon fresh cilantro (optional)
- salt and pepper to taste
Mayoketchup Sauce Dip
- 3 tablespoons mayonnaise
- 2 tablespoons ketchup
- 2 garlic cloves crushed in a mortar and pestle or finely minced
- salt and pepper to taste
Instructions
Jalapeño Tartar Sauce
- Add all the ingredients to a bowl and mix well. Set aside.
Mayoketchup Sauce
- Add all ingredients to a small bowl and mix well. Set aside.
Prep Shrimps
- Rinse your shrimp under cold water, peel and devein them. I usually keep the tails on, but you can remove them if you prefer.Toss the shrimp in a bowl of ice water while you prep them, it keeps them fresh and firm.
- Optional: butterfly them for a prettier, evenly cooked shrimp. Just slice down the back, but don't cut all the way through.
- Toss the shrimp with oil, paprika, garlic, salt, and pepper. Let them hang out in the fridge for 15-30 minutes.
Make the Batter
- In a mixing bowl, mix the egg, flour, water, and a pinch of salt. Think pancake batter, thick but still pourable. If the batter is too thick, adjust with a little water or if too thin, add a little more flour if needed.
Set up Dredging Station
- Set up the bowl of batter, one bowl of flour, and an empty plate to place the coated shrimp.
Coat the Shrimp
- Dip a shrimp in the batter, let excess drip off, then coat in flour. Place on the plate. Repeat with the rest.
- Heat about ½ inch of oil in a pan over medium-high heat. Fry shrimp in batches until golden and crispy, flipping once.
- Drain on paper towels, squeeze fresh lime on top, and serve with your favorite dips. Done.
Notes
- Shrimp: Although jumbo shrimps are best for this recipe, you can also use extra large or large shrimp for this recipe.
- Don’t overcrowd the pan: Fry in batches so the shrimp stay crispy, not soggy.
- Keep them crispy: Don’t stack the fried shrimp on a plate right away. Let them rest on a wire rack so they stay extra crunchy.
Join the Discussion