Cabo Shrimp Recipe

Prep shrimp and set up breading station

Pat the peeled and deveined shrimp dry with paper towels. Arrange three shallow bowls/plates: one with the flour mixed with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp paprika and 1/2 tsp garlic powder; the second with the eggs beaten together with 3 tbs milk; the third with panko breadcrumbs combined with the grated Parmesan (if using).

Bread the shrimp

Working in batches, dredge each shrimp first in the seasoned flour, shaking off excess, then dip into the egg wash, letting excess drip off, and finally press into the panko so the crumbs adhere well. Place breaded shrimp on a wire rack while you heat the oil.

Cook the shrimp

Add about 3/4 cup vegetable oil to a large skillet to reach roughly 1/4 in depth (enough for shallow frying). Heat over medium-high until the oil registers 350°F (175°C) or a breadcrumb sizzles immediately. Fry shrimp in a single layer in 2–3 minute batches, 1.5–2 minutes per side, until golden brown and opaque throughout. Transfer to a paper towel–lined plate or wire rack and season immediately with a light pinch of salt. Keep warm in a low oven (200°F / 95°C) if needed while you finish remaining shrimp.

Finish

Squeeze a lemon wedge over the cooked shrimp just before serving, or serve lemon wedges on the side.

Par-cook potatoes

Place the halved/quartered potatoes in a medium pot and cover with cold salted water. Bring to a simmer and cook 8–10 minutes until just tender when pierced with a knife but not falling apart. Drain thoroughly and let steam dry for 2 minutes.

Season and grill

Toss the drained potatoes with 2 tbs olive oil, minced garlic, 1 tsp smoked paprika, 1 tsp dried oregano, 3/4 tsp kosher salt and 1/2 tsp black pepper so they are evenly coated. Heat a grill pan or outdoor grill to medium-high. Place potatoes cut-side down and cook 3–5 minutes per side until nicely charred and crisp on edges. If using a grill pan, press gently with a spatula for good contact. Total cook time on the grill will be about 8–10 minutes depending on size.

Finish and garnish

Remove potatoes from heat, adjust seasoning to taste, and sprinkle with chopped fresh parsley. Keep warm until plating.

Rinse 1 cup long-grain rice under cold water until the rinse runs clear to remove excess starch. Drain. In a small saucepan combine the rinsed rice, 1.5 cups water, 1/2 tsp salt and 1 tbs butter or olive oil. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover tightly and simmer gently for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and stir in 1/2 tsp lime zest if using.

Whisk together 1/2 cup crema (or sour cream), 2 tbs mayonnaise, 1 tsp finely minced chipotle in adobo, 1 tsp lime juice and 1/4 tsp salt until smooth. Taste and adjust heat or acidity. Chill until ready to serve.

Portion rice and grilled potatoes onto each plate (about 1/2 cup rice and 1/2 lb potatoes total divided across servings). Arrange 6–8 breaded shrimp per serving over or beside the potatoes and rice. Place a small ramekin of the cabo-style crema on the plate and garnish with lemon wedges and a sprinkle of chopped parsley.