Shrimp Tamales

Shrimp tamales

When Lent arrives, the ideal thing to do is to prepare a delicious seafood dish. After looking at several recipes, we came up with these delicious shrimp tamales in green sauce. We gave it a try and these tamales turned out great!

They are super easy to make, the shrimp add a lot of flavor to the tamales and the green sauce gives the perfect spicy touch that many Mexicans love. We hope you enjoy them!


  • 8 corn ears with their leaves intact
  • 8 squares of aluminum foil of 3cm.

Corn flour dough

  • 20 grams of corn flour
  • 1 teaspoon of baking soda
  • 2 teaspoons chili powder
  • Cayenne pepper to taste
  • 8 grams butter
  • 18 milliliters chicken broth

Shrimp stuffing

  • 40 grams raw shrimp, medium, peeled and deveined
  • 1 white onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 tablespoon butter
  • 1 tablespoon corn oil
  • 1 tablespoon chopped fresh oregano
  • ¼ cup chopped fresh cilantro leaves
  • ½ cup (125 ml) sauce
  • Salt and pepper to taste


  1. Remove the damaged shell of the mahi: With a knife, make an incision in the shell from the head to the tail. Carefully open the husk without breaking it, remove the silk and with a sharp knife, cut the corncob as close as possible to the stem and remove it, keeping the husk intact. Save the maí for another use.
  2. In a large saucepan, boil water, remove from heat, add the leaves and let them soak in the water for about 25 minutes. Then drain and set aside. Preheat the grill, turning the burners to medium-high heat.
  3. To make the cornmeal masa, combine the flour, chili powder, baking soda and cayenne pepper in a bowl. Add salt and pepper to taste.
  4. In a food processor or by hand, blend the butter with the dry ingredients. Add the broth and stir until a smooth dough forms. Divide this dough into 8 portions.
  5. Prepare the shrimp filling: In a skillet over medium heat, add the garlic and onion to the butter and oil and cook for 1 minute.
  6. Stir in the diced shrimp, oregano, cilantro and salsa. Cook for 3 minutes over medium heat, season with salt and pepper.
  7. Assemble your shrimp tamales by spreading the masa on the inside of the corn husks. Spoon the filling into the sheets, close to seal the filling and wrap the tamales in the foil squares, sealing the ends.
  8. Cook tamales on the grill for about 2 minutes, turning once. Unwrap tamales, serve as a main dish or one as an appetizer.

NOTE: To make the green sauce quickly, blend 1 green serrano chiles, 6 green tomatoes, 3 cloves garlic, 1 bunch cilantro, 1 onion and ½ cup water in a blender. Blend until the sauce is thick and voila!

If you liked this shrimp tamales recipe, you might be interested in: Shrimp Empanadas.


  • Share with family and friends the preparation of these shrimp tamales, it is a meal that takes a little work. We recommend that you make an assembly line together to prepare the sheets, fold the filling, fold and cook, and let the party begin!
  • Be careful not to confuse maí flour with the maí flour used to make polenta. Maí flour has the same texture as regular flour, but is yellow in color.
  • You can vary this preparation by substituting the shrimp with about 1 ½ boneless, skinless chicken breasts, cooked and cut into thin strips.

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