Gorditos De Camaron Recipe

Prepare shrimp and vegetables

Pat shrimp dry and cut into 1/2-inch pieces. Finely dice the onion (reserve about 2 tablespoons for guacamole), core and dice the tomatoes, mince the garlic, and finely chop the jalapeño (remove seeds if you want milder heat). Chop cilantro and set aside. Zest the lime and then cut it in half for juice.

Season and sauté shrimp

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the diced onion and sauté 2–3 minutes until translucent. Add garlic and cook 30 seconds until fragrant. Stir in the shrimp, cumin, smoked paprika, 1 tsp salt, and 1/4 tsp black pepper. Cook shrimp pieces 2–3 minutes until just opaque and cooked through. Remove from heat and squeeze half the lime over the mixture. Stir in 2 tablespoons chopped cilantro and the diced tomato. Taste and adjust salt. Let cool slightly.

Make light batter/dredge for tortilla sealing

In a shallow bowl whisk 1/2 cup flour, 1/2 cup cold water and the egg (if using) until you have a smooth, slightly thick batter — similar to a thin pancake batter. If too thick add a tablespoon of water. Season with a pinch of salt. This will be used to help seal tortillas and create a light crust while frying.

Assemble gorditos

Lay one tortilla on a work surface. Place about 1/4 to 1/3 cup of the shrimp mixture across the center in a horizontal strip, leaving 1/2-inch on edges. Sprinkle about 2 tablespoons shredded cheese over the shrimp. Fold the bottom edge over the filling, then roll tightly to form a cigar/soft-rolled shape (like a flauta but with flour tortilla). Brush or dab the seam with the flour batter to seal. Repeat with remaining tortillas and filling. You should get about 8 gorditos.

Heat oil for frying

Pour enough vegetable oil into a deep skillet or Dutch oven to reach about 1 to 1.5 inches deep. Heat oil over medium-high until it reaches 350°F (175°C) or a drop of batter sizzles immediately. Maintain 325–350°F for frying.

Fry gorditos

Working in batches (do not overcrowd), gently slide 2–3 gorditos into the hot oil seam-side down. Fry 2–3 minutes per side, turning carefully with tongs, until golden brown and crisp and the cheese inside has melted. Adjust heat to keep oil between 325–350°F. Transfer fried gorditos to a wire rack or paper towel-lined tray to drain. Immediately while still hot, sprinkle a pinch of kosher salt over each if desired.

Finish and serve

Arrange gorditos on a serving platter. Sprinkle remaining chopped cilantro and a little lime zest or a squeeze of lime over them. Serve hot with prepared guacamole on the side and extra lime wedges.

Halve and pit the avocados, scoop flesh into a bowl and mash to your preferred texture (slightly chunky recommended). Add the reserved 2 tablespoons diced onion, diced tomato, minced half jalapeño (if using), 1 tablespoon chopped cilantro, juice of 1 lime, 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine and taste — adjust salt or lime as needed. Keep covered until serving to prevent browning.