Equipment
Ingredients
Shrimp & Marinade
- 500 g large shrimp, peeled, deveined, tails left on
- 30 ml lime juice, freshly squeezed
- 15 g fresh cilantro, finely chopped
- 10 g serrano peppers, finely minced, seeds removed for less heat
- 10 g garlic cloves, minced
- 5 g kosher salt
Breading Station
- 50 g cornstarch
- 2 eggs, beaten
- 100 g panko breadcrumbs
Frying & Finishing
- 60 ml neutral oil
- 4 lime wedges
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 432 kcal
- Protein
- 32 g
- Carbohydrates
- 33 g
- Fat
- 19 g
- Fiber
- 2 g
- Sugar
- 2 g
- Sodium
- 856 mg
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 294 mg
- Potassium
- 471 mg
- Calcium
- 153 mg
- Iron
- 2.6 mg
- Magnesium
- 61 mg
- Phosphorus
- 370 mg
- Zinc
- 2.4 mg
- Vitamin A
- 54 mcg
- Vitamin C
- 8 mg
- Vitamin D
- 0.5 mcg
- Vitamin E
- 0.4 mg
- Vitamin K
- 14 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.27 mg
- Riboflavin
- 0.23 mg
- Niacin
- 1.8 mg
- Folate
- 43 mcg
- Water
- 144 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a mixing bowl, toss the shrimp with lime juice, fresh cilantro, serrano peppers, minced garlic, and salt. Let marinate at room temperature for exactly 15 minutes.
Set up a breading station with three shallow bowls: one with cornstarch, one with beaten eggs, and one with panko. Working one by one, coat a shrimp in cornstarch shaking off excess, dip in egg, and firmly press into the panko.
Place the breaded shrimp on a wire rack and let them rest for 5 minutes. This hydration period helps the coating adhere securely during frying.
Heat the neutral oil in a large skillet over medium-high heat until it reaches 190C or 375F. A breadcrumb dropped into the oil should sizzle immediately.
Carefully place shrimp into the hot skillet in a single layer using tongs. Fry for 2 minutes per side until the panko is deeply golden brown and the shrimp are cooked through, reaching an internal temperature of 74C or 165F.
Transfer the fried shrimp to a clean wire rack to drain excess oil. Serve immediately with fresh lime wedges on the side.
Chef's Notes
- Keep the marinade time brief. The acidity of the lime juice will begin to cure the shrimp if left for more than 15-20 minutes, resulting in a rubbery texture once exposed to heat.
- For the lightest, crispiest coating, ensure your frying oil reaches 190C before adding the shrimp. A cold pan guarantees greasy, heavy breading.
- Pressing the panko firmly into the egg-washed shrimp and letting them rest on a wire rack helps the starches hydrate, acting like glue for the crust.
- Leave the tails on the shrimp; they act as convenient built-in handles for dipping and eating, while also providing an elegant visual presentation.
- Always wash hands, utensils, and surfaces thoroughly with hot soapy water after handling raw shrimp and raw eggs to prevent cross-contamination.
Storage
Refrigerator: 2 days — Store in an airtight container lined with paper towels.
Reheating: Reheat in a 200C oven or air fryer for 4-5 minutes until the coating is crisp. Do not microwave.
Troubleshooting
Coating falls off in the pan
Cause: Shrimp were too wet before dredging, or flipped too early before the crust set
Fix: Cannot be fixed once in the pan, but handle gently with tongs to minimize further loss.
Prevention: Shake off excess marinade before the cornstarch step and let the breaded shrimp rest on a wire rack for 5 minutes before frying.
Cultural Context
Shrimp, or camarones, are a staple of Mexican coastal cuisine. This preparation draws inspiration from classic camarones empanizados (breaded shrimp), elevating the dish with the bright, herbaceous punch of cilantro and the sharp, grassy heat of serrano chiles native to the mountainous regions of Mexico.
