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Sinaloa's famous shrimp tamales with the whiskers poking out are a festive seafood delight. This high protein, fresh dish is a family celebration staple with bold coastal flavors.
Soak the corn husks in warm water for at least 1 hour, ensuring they are pliable for wrapping.
In a large skillet on medium heat, sauté onion, garlic, and green bell pepper until softened, then add diced tomato; cook for 5 minutes, stirring occasionally.
Add the whole shrimp to the skillet, season with salt, pepper, and paprika, and cook just until they turn pink—do not overcook. Stir in chopped cilantro, then remove from heat.
Mix masa harina with shrimp broth, lard, and 1 tsp salt in a separate bowl until a soft, moist dough forms. If needed, add more broth for pliability.
Spread 1/4 cup masa dough onto each husk, add a generous spoonful of shrimp mixture (making sure whiskers poke out), wrap tightly, and fold the ends.
Arrange tamales in a steamer upright; steam on medium heat for 90 minutes, checking occasionally to ensure even cooking and moisture levels.
Let tamales rest for 10 minutes after steaming before serving, to allow flavors and texture to settle.
