Crispy Masa Crusted Shrimp and Poppers

Masa crusted shrimp. If that does not peak your curiosity, how about a crispy masa crusted cheese and jalapeño popper? These are the types of recipes that I really enjoy testing out in my kitchen!

I developed this recipe many years ago when trying to find ways to use up excess masa harina

After preparing tortillas, gorditas, sopes, huaraches, quesadillas and empanadas countless of times, I begin to experiment using the masa harina in different ways. Testing recipes is fun and a great learning experience. Make sure you take plenty of notes and to what worked and what didn’t. I literally have 10-20 notebooks filled with handwritten recipes and notes from the past 15-16 years. On days when I need a little inspiration, I will read through them and discover an old idea to make new!

What is your go to salsa for dipping?

I tend to favor the cool tomatillo avocado salsa. It’s a crowd pleaser and so easy to prepare. This is the uncooked raw version, but you most certainly could roast, poach or grill the main salsa ingredients and then blend them with the avocado and cilantro. Whichever way you go, it’s delicious!

Make sure you dry off any excess moisture from the shrimp and roasted jalapeños before covering them in masa.

Next time I want to combine the shrimp and popper together! I have prepared poppers with shrimp in the past, but never with a masa crust. I am on it! Lol!

If the blistered skins on the peppers bother you, please remove them. I kind of like the roasted flavor they add.

Remember chiles toreados? They are fried jalapeños or serrano peppers that have blistered skins. I love them! The choice is up to you in the end.

Crusting the whole pepper works, but I find that slicing the peppers in half works best. You want a thin even layer of masa that is not too thick. This will ensure a more even fry.

Masa Crusted Shrimp and Poppers

Don't reserve your corn masa only for tortillas! Experiment a little and create new recipes to share with your friends and family.

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Course: Appetizer

Cuisine: Mexican

Servings: 6 appetizer servings

Ingredients

Shrimp

• 11-12 jumbo shrimp, cleaned, leave tails on, uncooked. I used red Argentina style shrimp in the video If using shrimp, pat them dry of any excess moisture before seasoning and covering with masa.
• 1-2 tbsps. your favorite chile lime seasoning

Jalapeños

• 6-7 extra-large jalapeños at least 3 inches long
• 6 ounces colby jack cheese shredded
• 2/3 cup finely chopped bacon crumbles previously cooked
• 2 cups plus 1 tablespoon vegetable oil

Masa

• 1 1/2 cups masa harina
• 3/4 teaspoon salt
• 1 cup hot water
• 1/2 cup warm salsa roja, see recipe link in notes

Pico de Gallo

• 4 Roma tomatoes seeded, diced
• 1-2 serrano peppers minced
• 1/3 cup white or red onion diced
• 1/4 cup cilantro chopped
• Juice of 2 key limes
• salt to taste
• 1/3 teaspoon pepper

Instructions

• Preheat a medium nonstick skillet to medium heat for 5 minutes. Drizzle 1 tablespoon of oil onto jalapeño peppers, then add to heated skillet. Cook the peppers until most sides have blackened slightly and skin blisters. Remove from heat and let them cool.
• In a medium bowl, combine the masa harina and salt. Gradually mix in the the salsa roja, then gradually the hot water until dough forms. Depending on how many peppers you have, roll enough tortilla size masa balls to cover each popper or shrimp. Transfer to a plate and cover with plastic wrap. Combine all of the ingredients for the pico de gallo, taste for salt, cover and set aside.
• Once peppers have cooled, slice them in half horizontally and clean out all the seeds and veins. Preheat the 2 cups of oil to medium heat for 5 to 6 minutes. Fill each pepper with shredded, compact cheese and some bacon crumbles. Take a dough ball and flatten it in the palm of your hand (about 3 inches wide), place the filled pepper in the center and gently mold the masa around, leaving the stem exposed. Repeat until all peppers are wrapped. PS, you could leave the peppers whole and stuff them, but I find halves work best.
• Fry a few peppers at a time, turning as needed, about 5 minutes total time. Drain onto plate lined with paper towels or keep warm in a preheated 200-degree oven until ready to serve. Serve with pico de gallo and or tomatillo avocado salsa.

Notes

Salsa Roja Link https://pinaenlacocina.com/salsa-roja-collection/

Make sure your masa is seasoned well for the better flavor in the end. Try to apply and even thin layer that is not too thick. 

Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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