Recipe courtesy of Eddie Bernal
Santa Rita Shrimp
40 min
30 min
10 min
3 to 4 servings
40 min
30 min
10 min
3 to 4 servings


  • 2 cups bread crumbs
  • 3 cups crushed tortilla chips
  • 2 tablespoons paprika
  • 2 tablespoons minced garlic
  • 2 tablespoons salt
  • 2 tablespoons freshly ground black pepper
  • 2 teaspoons cayenne pepper
  • 1 tablespoon dried thyme
  • 2 cups all-purpose flour
  • 4 eggs, beaten
  • 16 large gulf shrimp, deveined
  • 1 1/2 tablespoons canola oil
  • Avocado Salsa, recipe follows
Avocado Salsa:
  • 6 tablespoons olive oil
  • 8 jalapeno peppers, cut in 1/2, seeded, and deveined
  • 8 serrano peppers, cut in 1/2, seeded, and deveined
  • 6 avocados, cut in 1/2, peeled, and pitted
  • 4 cloves garlic
  • 4 tablespoons roughly chopped fresh cilantro leaves
  • 4 teaspoons lime juice
  • 6 tablespoons chicken stock
  • 1 teaspoon onion powder
  • Kosher salt and freshly ground pepper


Combine bread crumbs, crushed tortilla chips, paprika, garlic, salt, pepper, cayenne, and thyme in a shallow dish or bowl. Place flour in another shallow dish or bowl and eggs in a third. Dredge shrimp, 1 at a time, in the flour, then eggs, and then the bread crumb mixture.

Heat canola oil in a heavy skillet over medium-high heat. When oil is hot, gently add shrimp and cook until golden brown, turning once, about 1 minute per side. Serve immediately with Avocado Salsa.

Avocado Salsa:

Heat olive oil in a large skillet over medium heat. Add jalapenos and serranos and fry over medium heat until tender. Drain and let cool slightly. Add fried peppers to a food processor or blender, along with the avocados and garlic. Blend until smooth. Add cilantro, lime juice, chicken stock, onion powder, and salt and pepper, to taste. Blend until smooth. Serve with Santa Rita Shrimp.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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