Time 55m Yield 4 servings. Number Of Ingredients 19 Steps:
In a large resealable plastic bag, combine the first seven ingredients. Add the shrimp; seal and turn to coat. Refrigerate for 30 minutes., Meanwhile, cook rice according to package directions., In a small bowl, combine avocado and lime juice; toss to coat. Add the remaining ingredients; gently stir to combine., Drain shrimp and discard marinade. Thread shrimp onto metal or soaked wooden skewers; place on greased grill rack. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes or until shrimp turn pink, turning once. Serve with rice and salsa.
Time 1h20m Yield 6 Number Of Ingredients 13 Steps:
In medium glass or plastic bowl, mix lime juice, cornstarch, cumin, salt and black pepper. Stir in shrimp. Cover and refrigerate 1 hour. Heat 12-inch nonstick skillet over medium heat. Add yellow and red bell peppers, onion, broth, garlic, red pepper and cilantro; cook and stir 2 minutes. Add shrimp mixture; cook and stir 3 to 4 minutes or until shrimp are pink and firm.
Time 1h20m Yield 12 Number Of Ingredients 8 Steps:
Stir the salad shrimp, tomatoes, onion, cilantro, lime juice, salt, pepper, and garlic together in a large glass bowl. Cover with plastic wrap and refrigerate until the flavors combine, at least 1 hour. Serve cold.
Time 10m Yield 6-8 serving(s) Number Of Ingredients 6 Steps:
Mix first 3 ingredients in a medium bowl. Mix in chilies. Taste, adding more if spicier flavor is desired. Fill large bowls with ice. Arrange shrimp atop ice. Sprinkle cilantro over salsa. Note: If you are planning on using this as a base, like in my Seafood Supreme, drain off some of the liquid from the salsa and chili sauce, so that it does not slide off the plate.
More about “southwestern shrimp with salsa recipes”
Time 1h10m Yield 2 Number Of Ingredients 14 Steps:
Preheat an outdoor grill for high heat and lightly oil the grate. Place corn on the preheated grill and cook, turning often, until charred all over, about 10 minutes. Transfer to a plate and remove kernels when cool enough to handle. Combine corn kernels, avocado, tomato, black beans, red onion, cilantro, and jalapeno in a large bowl. Squeeze 1 lime wedge over top and season with salt and pepper. Store in the refrigerator until cold, about 30 minutes. Meanwhile, season tilapia on both sides with Cajun seasoning. Melt butter in a medium stainless steel skillet over medium-high heat; cook until just before butter begins to brown. Add tilapia and cook for 1 to 2 minutes. Flip and cook for 1 more minute. Tilt the skillet and baste with the butter until fish is cooked through and flakes easily with a fork, about 5 more minutes. Remove fish from the skillet. Pour chicken broth into the pan and scrape the browned bits of food off the bottom of the pan with a wooden spoon. Whisk in cream. Squeeze in another lime wedge, then taste and adjust for your desired level of tanginess. Bring to a simmer, then remove from the heat. Serve fish with cold salsa, adding cream sauce to both, if desired.
