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Camarones Empanizados (Battered Shrimp) served with jalapeno mayo sauce, mayo-ketchup with lime wedges on a white platter.
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4.75 from 4 votes

Camarones Empanizados (Battered Fried Shrimp)

These Camarones Empanizados (Battered 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.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Appetizer, Dinner
Cuisine: American
Servings: 4
Calories: 418kcal
Author: Catherine Arena

Ingredients

Shrimps and Batter

  • 1-2 lbs jumbo shrimps peeled, deveined and butterflied
  • 1 tablespoon paprika
  • 2 garlic cloves peeled and finely minced
  • 1 cup flour
  • ¾ cup water
  • 1 egg
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • vegetable or corn oil for frying
  • lime wedges for serving

Jalapeño Tartar Sauce

  • ¾ cup mayonnaise
  • 2-3 tablespoon pickled chopped jalapeños depending on how much you like
  • 2 teaspoon brine
  • 2 teaspoon fresh lime or lemon juice
  • 1 scallion chopped
  • 1 tablespoon fresh cilantro (optional)
  • salt and pepper to taste

MayoKetchup Sauce Dip

  • 3 tablespoon mayonnaise
  • 2 tablespoon ketchup
  • 2 garlic cloves crushed in a mortar and pestle of finely minced with a knife
  • salt and pepper to taste

Instructions

Jalapeño Tartar Sauce

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

MayoKetchup Sauce Dip

  • 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.

Prepare 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.

    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.

To Butterfly Shrimp

  • 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)
    Please note: To Butterfly the Shrimp is Optional:
    I prefer to butterfly the shrimp because 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.

Marinade Shrimps and Make the Batter



  • 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.

Frying Shrimps

  • Once all shrimps are coated now they are ready to be fried.
    Add ½ 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!


Nutrition

Serving: 4g | Calories: 418kcal | Carbohydrates: 33g | Protein: 28g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 335mg | Sodium: 1442mg | Potassium: 218mg | Fiber: 1g | Sugar: 4g | Vitamin A: 970IU | Vitamin C: 6mg | Calcium: 187mg | Iron: 4mg