Camarones Empanizados (Battered Fried Shrimp)

These Camarones Empanizados (Battered Fried Shrimp) are hyper delicious.  Perfectly crispy on the outside and tender on the inside.  This batter will be one of the best batters you will come across for the most perfect crispy succulent tender shrimp fry!  This dish is perfect as an appetizer or served as a meal with a side of fries or salad.

If you’re a seafood lover like me and especially love fried battered shrimp, then guaranteed you will absolutely love these Camarones Empanizados!  These fried battered shrimp is guaranteed to become your favorite go to recipe!

These jumbo shrimps are seasoned perfectly and the batter is simply divine for these shrimps!

It’s thick and light all at the same time.  Perfect for coating the shrimps to get a delicious crispy coating but certainly not bready and heavy!

The worst is when you go to a restaurant and order fried shrimp, waiting anxiously for your delicious tasty plump shrimp only to be served more bread than shrimp!

How disappointing and literally heartbreaking!

Not with these!

This batter is just perfect!  Your shrimps will be covered in a delicious batter that stays crispy the whole time eating them while also keeping that delicious seafood gem perfectly moist and tender!

I promise these will be one of the best fried battered shrimps you will ever have if not the best!

Shrimp Sauce Recipe/Dip de Camarones

Another important component to perfect succulent fried shrimps, is certainly a delicious dip!

I’ve paired these shrimps with two hyper simple yummy sauces that go oh so so well!

Jalapeño Tartar Sauce and MayoKetchup!

Jalapeño Tartar Sauce is a quick homemade tartar sauce with the added benefit of some chopped jalapeños.

MayoKetchup Sauce is a popular Puerto Rican dip added beside many dishes in Puerto Rico.  It’s main ingredients are exactly what the name states…mayo, ketchup, minced garlic, salt and pepper.

Trust me this dip is hyper yummy and goes perfect with these shrimps.

Ingredients to Make Camarones Empanizados

Shrimps and Batter

• jumbo shrimp
• paprika
• garlic cloves
• flour for coating plus extra for dunking shrimps
• water
• egg
• salt and pepper to taste
• olive oil
• vegetable or corn oil for frying
• lime wedges for serving

Shrimp Sauce Recipes/Dips de Camarones

Jalapeño Tartar Sauce

• mayo
• pickled chopped jalapeños + brine
• scallions
• lime juice
• cilantro
• salt and pepper

MayoKetchup Sauce

• mayo
• ketchup
• garlic cloves
• salt and pepper

What to Serve with Camarones Empanizados

Sorullitos (Fried Corn Sticks)

Garlic Tostones (Fried Garlic Plantains)

Morisqueta (Mexican Rice Dish topped with beans and a savory tomato sauce made with onions, garlic and serrano peppers which is then finished with crumbled queso fresco, Mexican crema and chopped cilantro.)

Ensalada de Papa (Puerto Rican Potato Salad)

Arroz Mamposteo (Puerto Rican “Dirty” Rice and Beans)

Cilantro Lime Rice

Yuca Fries 

Salad

How to Make Camarones Empanizados

Start with your sauces and dips first.  You can decide whether to make both dips or just one.

Jalapeño Tartar Sauce

1. Add all the ingredients to a bowl and mix well.  Set aside.

MayoKetchup Sauce Dip

1. Crush the garlic with a mortar and pestle or mince finely with a knife.
2. Add all ingredients to a small bowl and mix well.  Set aside.

Prepare Shrimps

1. Rinse shrimps under cold water.
2. Peel and devein shrimps.  (I like to keep the tails on but you can choose to peel them off)
3. Add the shrimps to a bath of cold water with a few ice cubes as you peel, devein and butterfly shrimps.

Next step is optional:

Butterfly shrimp (this step gives the shrimps a prettier presentation and helps to cook the shrimps evenly as well, but you can just skip this step if you like).

1. 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 picture below)

Marinade Shrimps and Make the Batter

1. Drain shrimps from the ice water.
2. Add the oil, paprika, garlic, salt and pepper to the peeled and deveined shrimps.
3. Let shrimps marinade in the refrigerator for 15-30 minutes.

1. Add the egg, flour, water and salt to taste in a medium size bowl.
2. 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.

1. Fill a bowl with flour and place bowl beside the bowl of batter.
2. Have an empty plate or bowl also beside the other two bowls.
3. Dunk individual shrimps into batter one by one.
4. Lift shrimp from batter and let the excess batter drip off shrimp.
5. Next dunk shrimp into bowl of flour and shake the excess flour off.
6. Place shrimp on empty plate.
7. Repeat this process with all the shrimps.

1. Once all shrimps are coated now they are ready to be fried.
2. Add 1/2 inch of vegetable or canola oil to a saucepan or a pan.
3. Heat oil over medium high heat for about 3-4 minutes.
4. Add a few shrimps to the pan at a time.  (These will cook fast so pay attention to them)
5. Once they are golden brown on one side, flip over with a fork or spatula.
6. Allow to cook until golden brown on the other side.
7. Drain shrimps on paper towels to drain any excess oil off.

1. Use one lime wedge and sprinkle shrimps with fresh lime juice.
2. Serve shrimps with the dips and lime wedges.

Enjoy!

Love Seafood?  You Will Also Love These as Well

Fried Avocado Stuffed with Shrimps

Shrimp Ceviche Tostadas

Tacos Gobernador (Cheesy Shrimp Tacos)

Ceviche Verde-Green Ceviche

Mofongo con Camarones (Garlic Plantain Mash topped with Shrimps in a Criolla Sauce)

Pozole de Mariscos (Seafood Pozole)

Camarones a la Diabla (Mexican Deviled Shrimp)

 

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