Acapulco Shrimp Recipe

Marinate shrimp

In a bowl combine 2 tbs olive oil, 2 tbs lime juice, 2 tsp minced garlic, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Add the shrimp and toss to coat. Marinate 10–15 minutes at room temperature (no more than 30 minutes).

Preheat grill or pan

Preheat a grill or grill pan over medium-high heat until hot (about 425°F / 220°C). Oil grates lightly or coat pan with a little oil to prevent sticking.

Grill shrimp

Thread shrimp onto skewers or place directly on the hot grill/pan in a single layer. Cook 2–3 minutes per side until opaque and just firm (internal temperature ~120–130°F for shrimp). Remove from heat and let rest 1–2 minutes. Sprinkle chopped cilantro if using.

While shrimp marinates, heat 1.5 tbs olive oil in a large skillet over medium heat. Add 0.75 cup thinly sliced onion and cook 3–4 minutes until beginning to soften. Add 0.5 cup red bell pepper and 0.5 cup green bell pepper and continue to sauté 4–5 minutes until peppers soften and edges brown slightly.

Add 1 tsp minced garlic and 1 cup diced roma tomato to the skillet. Sauté 2–3 minutes until tomatoes break down slightly. Season with 1/2 tsp salt, 1/4 tsp black pepper and finish with 1 tbs lime juice. Keep warm until serving. If using the same pan as shrimp, transfer vegetables to a warm plate while shrimp cooks to combine flavors just before serving.

Rinse 1 cup long-grain white rice under cold water until water runs clear. In a small saucepan combine rinsed rice, 2 cups water, 1/2 tsp salt and 1 tbs butter. Bring to a boil over high heat, then reduce to low, cover tightly and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before plating.

Heat 1 tsp olive oil or lard in a small skillet over medium heat. Add 2 tbs finely chopped onion and cook 2–3 minutes until translucent. Add 1 cup canned pinto beans (with a little of their liquid if desired) and 2 tbs water or reserved bean liquid. Mash beans with a potato masher or back of a spoon to your desired consistency while cooking 3–5 minutes until heated through and thickened. Season with 1/4 tsp salt and adjust consistency with extra water if too thick.

Halve and pit 2 ripe avocados. Scoop flesh into a bowl and mash lightly with a fork, leaving some texture. Add 1 tbs lime juice, 1/4 cup finely diced tomato, 2 tsp finely minced red onion, 1 tbs chopped cilantro, 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp minced jalapeño if using. Stir to combine and taste-adjust salt and lime. Keep covered with plastic pressed to the surface to avoid browning until ready to serve.

Portion rice, refried beans and a scoop of guacamole on each plate. Top rice with a portion of the sautéed tomato-onion-pepper mixture and arrange 6–8 grilled shrimp per serving over the vegetables. Garnish with chopped cilantro and lime wedges. Serve immediately.