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Restaurants›El Chaparro Mexican Bar & Grill - Spring›Acapulco Shrimp Recipe

Acapulco Shrimp Recipe

Name: El Chaparro Mexican Bar & Grill - Springs Acapulco Shrimp Recipe
Cook time: 30 min
Total time: 30 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 6 pieces large gulf shrimp; 1 tbs all-purpose flour; 1 tsp cornstarch; 1 pieces large egg; 2 tbs milk; 3 tbs plain breadcrumbs (or panko); 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp smoked paprika; 2 tbs vegetable oil (for pan-frying); 1 tbs olive oil; 0.25 cups white onion, finely chopped; 1 tsp garlic, minced; 1 pieces roma (plum) tomato, diced (or 1/2 cup canned diced tomatoes); 1 pieces roasted Anaheim or poblano chile, seeded and chopped (or 1 small poblano); 0.5 tsp chipotle in adobo, minced (optional for smoky heat); 0.25 tsp ground cumin; 0.25 tsp dried oregano; 0.25 cups chicken or vegetable stock; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbs fresh cilantro, chopped (optional garnish); 0.5 cups Monterrey Jack cheese, shredded; 2 pieces fresh lime wedges (for serving)

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time30m

Serves1

(6) Lightly breaded gulf shrimp, topped with our ranchero sauce, & melted Monterrey jack cheese.

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Ingredients

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Shrimp and Breading

6 pieces large gulf shrimp

1 tbs 00 bread flour

1 tsp Cornstarch

1 pieces large egg

2 tbs Milk

3 tbs plain breadcrumbs (or panko)

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp Smoked paprika

2 tbs vegetable oil (for pan-frying)

Ranchero Sauce

1 tbs olive oil

1/4 cups white onion, finely chopped

1 tsp Garlic, minced

1 pieces roma (plum) tomato, diced (or 1/2 cup canned diced tomatoes)

1 pieces roasted Anaheim or poblano chile, seeded and chopped (or 1 small poblano)

1/2 tsp chipotle in adobo, minced (optional for smoky heat)

1/4 tsp Ground cumin

1/4 tsp Dried oregano

1/4 cups chicken or vegetable stock

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tbs fresh cilantro, chopped (optional garnish)

Finishing

1/2 cups Monterrey Jack cheese, shredded

2 pieces fresh lime wedges (for serving)

Method

Shrimp and Breading

Prep shrimp

If shrimp are frozen, thaw completely and pat dry with paper towels. Leave tails on or off per preference; for presentation keep tails on. Lightly butterfly (slit along the back) if desired so they lay flat.

Set up breading station

In a shallow bowl mix flour and cornstarch. In a second bowl whisk together the egg and milk. In a third bowl combine breadcrumbs, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika.

Bread the shrimp

One at a time dredge each shrimp in the flour mixture, shaking off excess; dip into the egg wash, then press into the breadcrumb mixture to coat evenly. Place on a plate while you finish the rest.

Pan-fry shrimp

Heat a large nonstick or stainless skillet over medium-high heat. Add 2 tbsp vegetable oil and heat until shimmering but not smoking. Add the breaded shrimp in a single layer (work in batches if needed) and cook 1.5–2 minutes per side until golden-brown and just cooked through (internal temperature ~135–140°F / 57–60°C). Transfer cooked shrimp to a paper-towel-lined plate and keep warm.

Ranchero Sauce

In a small sauté pan, heat 1 tbsp olive oil over medium heat. Add the finely chopped onion and cook 3–4 minutes until translucent.

Add the minced garlic and cook 30 seconds until fragrant, then add the diced tomato and chopped roasted chile. Cook 3–4 minutes until the tomato breaks down.

Stir in the chipotle (if using), ground cumin, and dried oregano. Pour in 1/4 cup chicken or vegetable stock, scrape up any browned bits, and simmer 2–3 minutes until the sauce thickens slightly. Season with 1/2 tsp salt and 1/4 tsp black pepper. If you prefer a smoother sauce, briefly pulse with an immersion blender or transfer to a blender and pulse once or twice (do not overblend — leave some texture). Taste and adjust seasoning. Stir in chopped cilantro if using.

Assembly and Finish

Preheat your broiler or set oven to 425°F (220°C) with the rack in the upper third of the oven.

Arrange the cooked breaded shrimp in a shallow ovenproof dish or on a rimmed baking sheet lined with foil so they sit slightly apart. Spoon about 1–2 tbsp of warm ranchero sauce over each shrimp, covering the tops but not drowning the breading.

Sprinkle shredded Monterrey Jack evenly over the sauced shrimp (about 1–2 tbsp cheese per shrimp). Place under the broiler or in the oven for 1–3 minutes, watching closely, until the cheese is melted and lightly bubbling and edges begin to brown.

Remove from oven, garnish with additional cilantro if desired, and serve immediately with lime wedges on the side. Squeeze lime over shrimp just before eating.