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"Bearded" tamales with whole shrimp poking out from the husks, a Sinaloa coastal specialty. These protein-rich, visually striking family tamales celebrate Mexico's Pacific seafood traditions.
Soak the dried corn husks in warm water for at least 45 minutes until pliable; keep submerged and set aside.
In a bowl, season the shrimp with 1 tsp salt, half the black pepper, smoked paprika, garlic powder, and lime juice. Let marinate for 20 minutes while you prepare the masa.
In a separate large bowl, blend masa harina with softened butter. Gradually add chicken broth, remaining salt and pepper, mixing until a soft, spreadable dough forms.
Drain and pat the corn husks dry. Spread about 3 tablespoons of masa dough onto the center of each husk, leaving room at the edges.
Place 3 shrimp, a spoonful of diced onion, and chopped cilantro in the center of each masa layer. Make sure the shrimp tails poke out slightly at the top (the "beard").
Fold the sides of the husk in, then fold up the bottom, leaving tails exposed. Tie tamales with thin strips of husk if needed to secure.
Arrange tamales upright in a large steamer pot. Steam over simmering water for 75–90 minutes, checking water level halfway and adding more if needed. Masa is fully cooked when it pulls away cleanly from the husk.
Let the tamales rest for 10 minutes before serving. Serve warm, garnished with fresh cilantro or your favorite salsa.
