Best Camaron Frito Belize Shrimp Recipes

CAMARON FRITO - BELIZE SHRIMP

Steps:

• Cut each Shrimp along vein, lay out flat (Butterfly fashion).
• Beat egg, add milk, flour and all the seasoning until smooth. Dip each Shrimp in batter, coat with shredded coconut.
• Let stand for 30 minutes. Heat vegetable oil, deep fry shrimps in vegetable oil until brown.
• Drain on absorbent paper to remove excess oil, Serve hot.

CAMARON REBOSADO FILIPINO FRIED SHRIMP

Steps:

• Marinate the shrimp in lemon juice for 30 minutes.
• Combine flour, cornstarch, and salt in a mixing bowl then mix well.
• Add the eggs and milk stir until all the ingredients are well distributed.
• Heat a pan and pour-in the cooking oil.
• When the oil is hot enough, dip a piece of shrimp in the batter (leave the tail uncovered) then deep-fry until the color of the outer part turns dark yellow and the texture becomes crispy.
• Remove from the pan or fryer then place in a plate with paper towel (this will absorb excess oil).
• Serve with sweet and sour sauce. Share and enjoy!

CAMARONES CON CREMA (MEXICAN SHRIMP IN CREAM)

Steps:

• Melt butter in a skillet over medium-high heat. Place bell peppers, onion, and garlic in the butter and saute until tender and onion is translucent, 5 to 7 minutes. Remove and set aside. Save pan and juices and keep warm.
• Combine broth and green chiles in a separate pan and bring to a simmer. Turn off heat and add cream cheese, stirring slowly until incorporated. Add Mexican crema, chile de arbol, cumin, and oregano. Stir again. Add peppers, onion, and garlic; stir to incorporate. Remove from heat.
• Heat reserved pan with juices over medium-high heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 1 to 2 minutes per side. Stir shrimp into cream mixture and serve.