Entree: Mexico – Pacific Coast Mexico — Nayarit – Tamal de Camarón (Shrimp Tamal)

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 1 hr 15 min

Additional 30 min

Total 2 hrs 45 min

Ingredients

- 3 1/2 cups (420 g) masa harina for tamales
- 1 tsp (4 g) baking powder
- 1 1/2 tsp (9 g) fine salt, plus extra for seasoning
- 1 cup (225 g) pork lard (or vegetable shortening for less pork flavor)
- 2 1/2 cups (600 ml) shrimp stock (see step 1)
- 1 1/2 lb (680 g) medium shrimp, peeled and deveined (about 24–30 shrimp)
- Shrimp shells from the peeled shrimp (for stock)
- 1 medium white onion, finely chopped — about 1 cup (150 g), divided
- 3 cloves garlic, minced — about 9 g, divided
- 2 serrano chiles, seeded and finely chopped (or 1 jalapeño if milder) — about 20 g
- 1 poblano pepper, roasted, peeled, seeded, and sliced into thin strips — about 6 oz (170 g)
- 1 cup (150 g) fresh corn kernels (from about 2 ears)
- 1/2 cup (15 g) chopped fresh cilantro
- Zest and juice of 1 lime (zest about 1 tsp / 2 g; juice about 1 tbsp / 15 ml)
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano (optional)
- 1/2 tsp (1 g) ground black pepper
- 24 dried corn husks (soaked before use)
- For the salsa:
  - 4 roma tomatoes, roasted — about 1 lb (450 g)
  - 3 dried chiles de árbol, stemmed (adjust for heat) — about 5 g
  - 1 small onion, quartered — about 1/3 cup / 50 g
  - 2 cloves garlic — about 6 g
  - 2 tbsp (30 ml) vegetable oil
  - 1 tsp (6 g) salt, or to taste
- Optional garnish: extra cilantro, lime wedges

Instructions

Short Description:
Tamal de Camarón are steamed masa parcels filled with seasoned Pacific shrimp, roasted poblano, and fresh corn, steamed in corn husks and finished with a bright roasted tomato–chile sauce. This coastal Nayarit version uses shrimp stock in the masa and a chile de árbol–tomato salsa to highlight local seafood flavors.

Regional Notes:
This Nayarit variation uses fresh Pacific shrimp and incorporates shrimp stock into the masa for pronounced seafood taste; fillings often include roasted poblano and fresh corn typical of Pacific Coast harvests. The chile de árbol tomato sauce and the use of lard in the masa reflect coastal Sinaloa/Nayarit tamal traditions rather than inland meat-only tamales.

1. Make the shrimp stock: place shrimp shells in a saucepan with 3 cups (720 ml) water, 1/2 of the chopped onion, 1 clove garlic, a pinch of salt, and simmer gently 20 minutes. Strain and reserve 2 1/2 cups (600 ml) stock; discard shells and aromatics.
2. Prepare the shrimp filling: heat 1 tbsp (15 ml) oil in a skillet over medium heat. Sauté remaining onion and 2 cloves minced garlic until translucent, ~3 minutes. Add serrano chiles, cumin, oregano, and black pepper; cook 1 minute.
3. Add shrimp and cook just until pink, 2–3 minutes. Remove from heat and roughly chop half the cooked shrimp, leaving some whole for texture. Stir in roasted poblano strips, corn kernels, cilantro, lime zest and juice, and 1/2 tsp (3 g) salt. Taste and adjust seasoning. Set filling aside to cool.
4. Soak corn husks in warm water for at least 30 minutes to soften; keep them submerged until ready to assemble.
5. Make the masa: in a large bowl, beat lard with an electric mixer or whisk until light and fluffy (2–3 minutes). In a separate bowl combine masa harina, baking powder, and 1 tsp (6 g) salt. Gradually add dry mixture to lard alternating with shrimp stock, mixing until a soft, spreadable masa forms; it should be like thick cookie dough. If needed, add up to 1/4 cup (60 ml) more stock to reach correct texture.
6. Test masa readiness by dropping a small piece in cold water—if it floats, it is ready. If it sinks, continue beating in a bit more lard or whisk longer.
7. Assemble tamales: drain a husk and pat dry. Spread about 3 tbsp (45 g) masa onto the center of each husk, leaving a 1-inch (2.5 cm) border at the top and bottom. Place 1–2 tbsp (15–30 g) shrimp filling in the center of masa. Fold sides of husk over to enclose filling and fold up the bottom; do not tightly roll. Repeat to make about 12 tamales (adjust quantity with husks and filling).
8. Prepare the steamer: stand tamales upright (open end up) in a steamer basket over boiling water; pack snugly. Cover tamales with a layer of soaked cloth or extra husks and a lid. Steam over medium heat 60–75 minutes, checking water level occasionally and replenishing with boiling water as needed.
9. Make the chile de árbol tomato salsa while tamales steam: roast roma tomatoes, onion quarters, and garlic on a hot comal or in the oven until blackened in spots. Rehydrate chiles de árbol in hot water 10 minutes, then drain.
10. In a blender, combine roasted tomatoes, onion, garlic, and chiles de árbol with 1 tsp (6 g) salt and blend until smooth. Heat 2 tbsp (30 ml) oil in a skillet and briefly simmer the blended salsa 3–4 minutes to meld flavors. Adjust salt to taste.
11. Check tamales for doneness after 60 minutes: masa should separate easily from the husk and be firm and set. If still soft, steam an additional 10–15 minutes.
12. Serve: unwrap tamales and arrange on plates. Spoon warm chile de árbol tomato salsa over tamales or serve on the side. Garnish with cilantro and lime wedges. Enjoy as a complete main course with additional roasted vegetables or a simple cabbage salad if desired.