Camarones Empanizados Fáciles (Gambas Crujientes Rebozadas)
Estos Camarones Empanizados son dorados, crujientes y llenos de sabor. Ingredientes sencillos, una fritura rápida y de repente tienes gambas rebozadas crujientes que todos quieren coger directamente del plato.
Ingredientes para la Receta de Camarones Empanizados
Gambas y Adobo: Usa gambas frescas si es posible, o de buena calidad ultracongeladas (las cocidas congeladas también funcionan). Pélalas y quítales la vena, luego mézclalas con zumo de lima, ajo y especias.
Rebozado y Fritura: Las gambas se cubren con una mezcla sencilla de huevos y harina sazonada para un acabado ligero y crujiente. Fríelas en aceite neutro caliente hasta que estén doradas y crujientes.
Salsa Opcional: Una salsa tártara casera rápida con un toque picante es el acompañamiento perfecto.
Variaciones Fáciles de Camarones Empanizados
- Gambas Picantes: Añade cayena o copos de chile al rebozado para más picante.
- Con Costra de Coco: Sustituye parte del pan rallado por coco rallado.
Consejos y trucos de Keesha
- Comprueba la Frescura: Siempre compruebo que las gambas estén firmes, secas y huelan bien; sin olores fuertes ni textura viscosa.
- No Llenes Demasiado la Sartén: Fríelas en tandas pequeñas para que las gambas queden crujientes en lugar de blandas.
- Escúrrelas sobre Papel de Cocina o una Rejilla: Esto mantiene el rebozado ligero y crujiente.
- Langostinos como Alternativa: ¿No encuentras gambas? Los langostinos son un gran sustituto. Una vez fritos, nadie nota la diferencia.
💛 Si te apetecen más sabores latinos intensos, prueba estos favoritos: Tostadas de Pollo, Chimichangas de Pollo, Enchiladas de Taquitos y Salami Frito Dominicano con Tostones.
Cómo Conservar los Camarones Empanizados
Deja que las gambas rebozadas sobrantes se enfríen completamente, luego guárdalas en un recipiente hermético en la nevera hasta 3 días. Recaliéntalas en el horno o freidora de aire para recuperar ese crujiente.
Preguntas Frecuentes sobre Camarones Empanizados
Más recetas deliciosas
Si te gustan las gambas, te encantarán estos favoritos llenos de sabor: Tostones con Gambas Fritas, Tortitas de Papa crujientes, Camarones al Ajillo con mucho ajo y Brochetas de Gambas a la Parrilla frescas. Perfectos para combinar en tu próxima comida.
Camarones Empanizados (Battered Fried Shrimp)
Ingredientes
- 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
Instrucciones
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.
