Appetizer
Chicharrón de Camarón: Peruvian Crispy Shrimp
Original name: Chicharrón de Camarón (Crispy Shrimp)
About this dish
Chicharrón de camarón is a beloved Peruvian coastal dish where succulent shrimp are coated in a seasoned batter and fried until shatteringly crisp, then served with lime wedges and a fiery ají sauce. Though 'chicharrón' most often refers to pork, along the Pacific coast cooks apply the same technique to shrimp, creating a crunchy, savory snack that awakens the palate with lime and chili.
Ingredients
UK and US measurements are both included for every recipe.
Medium shrimp, peeled and deveined
protein500 g
Imperial measurement: 1 lb
All-purpose flour
grain120 g
Imperial measurement: 1 cup
Cornstarch
grain60 g
Imperial measurement: 1/2 cup
Baking powder
other1 tsp
Salt
seasoning1 tsp
Black pepper
spice1/2 tsp
Ají amarillo paste
seasoning1 tbsp
Large egg
protein1 large
Cold water
liquid180 ml
Imperial measurement: 3/4 cup
Vegetable oil, for frying
fat1 L
Imperial measurement: 4 cups
Lime, cut into wedges
fruit2
Method
Prepare the shrimp
PT5MPat the shrimp dry with paper towels and season with salt and pepper. Set aside.
Make the batter
PT5MIn a mixing bowl, whisk together the flour, cornstarch, baking powder, and ají amarillo paste. Add the egg and cold water, whisking until smooth. The batter should be thick enough to coat the back of a spoon.
Heat the oil
PT5MIn a deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Coat and fry
PT8MDip each shrimp into the batter, letting excess drip off. Carefully place into the hot oil, working in batches to avoid crowding. Fry for 2-3 minutes per side, until golden brown and crispy.
Drain and serve
PT2MRemove the shrimp with a slotted spoon and drain on paper towels. Serve hot with lime wedges and extra ají sauce if desired.
Equipment
- [object Object]
Nutrition facts
Tips
- Pat the shrimp thoroughly dry before battering to ensure the coating adheres and crisps properly.
- Maintain the oil temperature between 350°F and 375°F, if it drops too low, the shrimp will absorb oil and become greasy.
- For extra heat, add a pinch of ají limo or chopped rocoto to the batter, but be mindful of the ancestors—they like it spicy.
Serving suggestions
- Serve as an appetizer with salsa criolla, lime wedges, and ice-cold beer or chicha morada. Also delicious over a bed of rice or in tacos.
Rate this recipe
No ratings yet. Be the first to rate it.
Recipe by
Mateo Quispe
Specialises in Peruvian cuisineMateo makes ceviche with leche de tigre that will wake your ancestors. He uses rocoto peppers for heat.
Describe yourself in three words: Acidic, spicy, ancestor-waking.