Tamarindo Shrimp Recipe
Crispy Mexican shrimp, tamarindo-chile sauce, guacamole
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Ingredients
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Crispy Shrimp
Tamarindo-Chile Sauce
Guacamole
Garnish & Serving
Method
Crispy Shrimp
- 1
Prepare shrimp
Pat the shrimp dry with paper towels. Lightly season with 1/2 tsp kosher salt and the black pepper. If tails are on, leave them for a handle.
- 2
Make batter
In a bowl, whisk together flour, cornstarch and baking powder. In a separate bowl, beat the egg with the cold club soda until combined. Add the wet mixture to the dry ingredients and stir gently until just combined — a few small lumps are fine. Chill the batter in the fridge for 10 minutes to keep it cold (this improves crispiness).
- 3
Heat oil
Pour oil into a deep skillet or medium pot to a depth of about 2 inches (about 3 cups). Heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and float.
- 4
Fry shrimp
Working in batches of 6–8 to avoid crowding, dip each shrimp into the batter to coat completely, letting excess drip off. Carefully lower into the hot oil and fry until golden and crisp, 2–3 minutes per side depending on size. Remove with a slotted spoon to a wire rack set over a baking sheet or paper towels. Immediately sprinkle with a pinch of salt while hot. Keep warm in a 200°F (95°C) oven while frying remaining shrimp.
Tamarindo-Chile Sauce
- 5
Reconstitute tamarind
If using tamarind concentrate, whisk 3 tbsp concentrate with 1/2 cup hot water until smooth. If using tamarind pulp, soak and strain to yield about 1/2 cup tamarind liquid.
- 6
Combine and simmer
In a small saucepan, heat 1 tsp olive oil over medium. Add minced garlic and cook 20–30 seconds until fragrant (do not brown). Add the tamarind liquid, brown sugar, chopped chipotle (or chipotle powder), soy sauce, lime juice and 1/4 tsp salt. Bring to a gentle simmer and cook 4–6 minutes until slightly thickened and saucy. Taste and adjust balance: add a little more brown sugar if too tart, or a splash of water to thin.
- 7
Finish sauce
Remove from heat. If you prefer a very smooth sauce, blend briefly with an immersion blender or in a small blender until smooth. Keep warm. The sauce should be glossy, tangy, slightly sweet with smoky heat.
Guacamole
- 8
Prepare avocados
Halve and pit the avocados. Scoop flesh into a bowl and mash to your preferred texture (smooth or slightly chunky).
- 9
Assemble & Serve
- 10
Plate shrimp and guacamole
Spoon a couple tablespoons of guacamole onto each serving plate or into a small bowl for dipping. Arrange 6 crispy shrimp per plate over or beside the guacamole.
- 11
Sauce and garnish
Drizzle 1–2 tbsp of the warm tamarindo-chile sauce over the shrimp (reserve some sauce on the side for dipping). Garnish with sliced radishes and cilantro. Serve immediately with lime wedges.
