Happy Cinco de Mayo! Celebrate with this fried shrimp recipe from Cooking with Baja Magic Dos, part of our current cookbook sale.

Batter Fried Shrimp Mazatlán Style

Mazatlán is a busy seaport and industrial city on the west coast of mainland Mexico just south of the tip of Baja. It was one of Mexico’s first beach resorts back in the early ‘60s and is still a major stop on all Mexican Riviera cruises. We spent a few Easter vacations in Mazatlán when I was a kid, enjoying the sunny weather, warm water, and friendly ambiance.

The last time I was there, every night the tourists converged en masse on one of the town’s premier eateries, the Shrimp Bucket. My father swears it has the best fried shrimp served anywhere. They sell it everywhere in Baja now. This is Nina’s version of the dish, which she and my Mom and Dad made up together. Don’t forget the cerveza! Serves six.

2 eggs, beaten

2 tbsp lemon juice

2 tbsp chopped cilantro

2 pounds jumbo shrimp, shelled and deveined

1 1/2 cups Italian breadcrumbs

1 1/2 cups corn or canola oil

1-2 tbsp garlic powder

1 tbsp seasoned salt

In a small bowl, mix eggs, lemon juice, and cilantro. Dip each shrimp into the egg mixture and dredge in breadcrumbs combined with garlic powder and seasoned salt. Heat oil in skillet over medium high heat. Fry each shrimp about two to three minutes, or until crisp and golden. Drain on paper towels and place on platter in oven on warm until ready to serve.