Easy Camarones Empanizados (Crispy Breaded Shrimp)
These Camarones Empanizados are golden, crunchy, and full of flavor. Simple ingredients, a quick fry, and suddenly you’ve got crispy breaded shrimp that everyone wants to grab straight from the plate.
Ingredients For Camarones Empanizados Recipe
Shrimp and Marinade: Use fresh shrimp if possible, or good-quality flash-frozen (cooked frozen works too). Peel and devein, then toss with lime juice, garlic, and spices.
Batter & Frying: Shrimp are coated in a simple mix of eggs and seasoned flour for a light, crispy finish. Fry in hot neutral oil until golden and crunchy.
Optional Sauce: A quick homemade tartar sauce with a spicy kick makes the perfect dip.
Easy Camarones Empanizados Variations
- Spicy Shrimp: Add cayenne or chili flakes to the batter for extra heat.
- Coconut-Crusted: Swap some of the breadcrumbs for shredded coconut.
Keesha’s Tips & Tricks
- Check for Freshness: I always check that the shrimp are firm, dry, and smell clean; no strong odors or slimy texture.
- Don’t Overcrowd the Pan: Fry in small batches so the shrimp stay crispy instead of soggy.
- Drain on Paper Towels or a Rack: This keeps the coating light and crunchy.
- Prawns as a Backup: Can’t find shrimp? Prawns are a great stand-in. Once they’re fried up, no one even notices the difference.
💛 If you’re craving more bold Latin flavors, try these favorites next: Chicken Tostadas, Chicken Chimichangas, Taquito Enchiladas, and Dominican Fried Salami with Tostones.
How to Store Camarones Empanizados
Let any leftover breaded shrimp cool completely, then tuck them into an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to bring back that crispy crunch.
FAQs about Camarones Empanizados
More Delicious Recipes
If shrimp is your thing, you’ll love these flavorful favorites: Tostones with Fried Shrimp, crispy Tortitas de Papa, garlicky Camarones al Ajillo, and fresh Grilled Shrimp Skewers. Perfect for mixing and matching your next meal.
Camarones Empanizados (Battered Fried Shrimp)
Ingredients
- 1.5 pounds jumbo shrimp
- 2 Tbsp olive oil
- 1 ½ Tbsp paprika
- 4 garlic cloves, minced
- 1 tsp fine salt
- ½ tsp freshly ground black pepper
For thespicy tartar sauce
- 1 cup mayonnaise
- 2 tbsp fresh mint, finely chopped
- 2 tbsp fresh cilantro, finely chopped
- 3 spring onions, thinly sliced
- 1-2 habanero chilies, deseeded and minced
- 1 tbsp lemon juice, freshly squeezed
- Sea salt, to taste
For thebatter
- 3 cups cake flour
- ¼ fine salt
- ½ 1 cup water, room temperature
- 1 large egg, room temperature
- Vegetable oil, for frying
Instructions
Prepare the shrimp
- If you bought fresh shrimp, start cleaning them up before making any of the other elements. If you bought frozen prepared shrimp, defrost them in room temperature water or inside the fridge overnight.
- To prepare the shrimp, you will need to remove their heads, legs, and shells. Then, you need to remove the vein from their backs.
- Once your shrimp is prepared, butterfly each shrimp. Cut through the center, but not all the way through. Place the cleaned shrimp in a bowl of ice water until needed.
Marinate your shrimp
- Next, you can make the marinade. Simply whisk all of the ingredients together in a large bowl.
- Drain the shrimp from the water and pat them dry. Add them to the marinade and give them a toss. They should all be coated well.
- Then, cover the bowl with plastic wrap and refrigerate them for at least 30 minutes to 1 hour.
Make your spicy tartar sauce and batter
- While your shrimp is marinating, make your tartar sauce and batter. Start with the tartar sauce. Whisk together all of the sauce ingredients until you have a uniform mixture. Place it inside the fridge.
- About 5 minutes before you are ready to coat your shrimp, start making the batter.
- Whisk together 1 cup cake flour, salt, 1/2 cup water, and egg in a medium bowl. Whisk until the mixture is smooth.
- If you need to make the batter runnier, add a bit more water. Always start with less water so you don't make the batter too runny.
Coat the shrimp
- Set up the coating station. Have the batter-filled bowl next to another bowl. Fill the empty bowl with the remaining 2 cups of cake flour. Then, place an empty plateor tray next to these bowls.
- Remove the shrimp from the marinade. Take one shrimp out of the marinade and allow any excess liquid to drip off.
- Then, dip one shrimp into the batter mixture. Lift it out and give it a few gentle shakes to allow excess batter to dip off.
- Dip the batter-coated shrimp into the bowl of flour. Remove it from the flour and again, give it a few gentle shakes to remove excessive clumps of cake flour.
- Place the coated shrimp on the empty plate. Repeat the process until all your shrimp are coated.
Fry the Camarones Empanizados
- Add about 1/2 an inch of vegetable oil to a frying pan or pot. Then, heat it over medium-high heat.
- Once heated, add a few coated shrimps into the oil and allow them to fry. Once they become golden brown, flip them over and allow them to cook on the other side. Shrimp cooks fast, so don't leave them in too long.
- Once they are fully golden brown on both sides, remove them from the oil. Drain the shrimp on pieces of paper towel. Season them with some salt if you'd like.
- Serve your Camarones Empanizados immediately with your homemade spicy tartar sauce.
