Best 5 Tex Mex Grilled Shrimp And Salsa Recipes
**Dive into the vibrant flavors of Tex-Mex Grilled Shrimp and Salsa, a tantalizing culinary journey that blends the zest of Mexican spices with the rustic charm of grilled shrimp. Indulge in a symphony of flavors as succulent shrimp, marinated in a blend of aromatic herbs, zesty citrus, and a hint of heat, is grilled to perfection, delivering a smoky and slightly charred exterior that gives way to a tender and juicy interior. Accompanied by a trio of salsas – a classic Pico de Gallo, a refreshing Avocado Salsa, and a flavorful Pineapple Salsa – this dish promises an explosion of tastes and textures that will leave your palate dancing with delight. Embark on this culinary adventure and savor the magic of Tex-Mex cuisine.**
Check out the recipes below so you can choose the best recipe for yourself!
TEX-MEX GRILLED SHRIMP AND SALSA
Steps:
- Combine shrimp, olive oil, paprika, chili powder, and cumin in a large bowl. Gently stir until evenly combined. Cover and refrigerate while you prepare the salsa.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill tomatoes, onion, garlic, and jalapeno for 4 minutes. Flip and grill until tomatoes and jalapenos are blistered, about 4 minutes more.
- Cut tops off the tomatoes and discard. Cut jalapeno in half, scrape the skin off, and discard seeds. Quarter the onion. Squeeze garlic cloves from their skins.
- Place the grilled vegetables in a blender. Add lime juice and salt; blend until smooth. Add cilantro and pulse until evenly blended.
- Transfer shrimp to the hot grill and cook for 2 minutes per side. Serve with the salsa.
Nutrition Facts : Calories 151.6 calories, Carbohydrate 7.5 g, Cholesterol 172.6 mg, Fat 4.7 g, Fiber 1.6 g, Protein 19.9 g, SaturatedFat 0.8 g, Sodium 789.8 mg, Sugar 2.8 g
GRILLED SHRIMP SALSA
Provided by Valerie Bertinelli
Categories appetizer
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat a grill pan over medium-high heat.
- Lightly brush the shrimp, corn, jalapeno, scallions and onion wedges with canola oil, sprinkle with salt and place on the grill. Cook the scallions and shrimp until charred and the shrimp are cooked through, about 2 minutes per side. Cook the jalapeno and red onion until charred and softened, 3 to 4 minutes. Cook the corn, rotating every 2 minutes, until charred and the kernels have turned bright yellow, 6 to 8 minutes. Remove the vegetables and shrimp to a baking sheet and let cool.
- Cut the grilled shrimp into 1/4-inch pieces and place in a medium bowl. Seed and finely chop the jalapeno; add to the bowl. Finely shop the scallions and red onion and cut the kernels from the corn; add all three to the bowl. Stir in the cucumber, lime zest and juice, paprika, coriander and cumin. Refrigerate for 30 minutes to allow the flavors to meld.
- Before serving, fold in the cilantro and avocado. Serve with tortilla chips.
TEX-MEX SHRIMP FAJITAS WITH PEPPERS AND ONIONS
These Tex-Mex fajitas are filled with zesty grilled shrimp and charred peppers and onions.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the shrimp in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
- For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
- Prepare a grill for medium-high heat and brush the grill grates with oil.
- Grill the shrimp until cooked through, about 2 minutes per side.
- Serve with the warm tortillas and toppings.
TEX MEX GRILLED SHRIMP AND CORN SALAD
What can I say....yummo!
Provided by Lynn Socko
Categories Seafood
Time 50m
Number Of Ingredients 10
Steps:
- 1. Peel and de-vein shrimp. Make marinade using only enough olive oil to make it a paste. https://www.justapinch.com/recipes/sauce-spread/marinade/reduced-sodium-liquid-marinade.html
- 2. Rub marinade on shrimp and let sit in fridge for about 1-2 hr prior to grilling.
- 3. Bake 6 slices of thin bacon for about 12 min in a 375° oven. Let cool and cut in half longways and wrap around shrimp. Secure with toothpick or by placing them on skewers.
- 4. Make a batch of pico de gallo.https://www.justapinch.com/recipes/sauce-spread/salsa/pico-de-gallo-7.html Let sit in colander for a little while to make sure juices are removed.
- 5. Drain and rinse can of beans. Mix together with well drained pico de gallo. Let sit until corn is grilled.
- 6. Remove hush and wash corn. Season if you'd like with favorite spices. You can also rub it with the marinade you use for the shrimp.
- 7. Place corn on grill and turn every few minutes. You just want a slight char. Once inside, cut kernels off of corn and add to pico de gallo and beans. Add cotija cheese and mix together. You can also grill your lemons if preferred.
- 8. Grill shrimp till done.
- 9. For a pretty presentation place salad on plate and top with grilled shrimp. Serve with tomatillos salsa if desired.
TEX-MEX GRILLED SHRIMP AND SALSA
Tex-Mex seasoned shrimp with homemade smoky grilled salsa for dipping. I serve this as a main dish but it would make a great appetizer as well.
Provided by Soup Loving Nicole
Categories Shrimp Recipes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Combine shrimp, olive oil, paprika, chili powder, and cumin in a large bowl. Gently stir until evenly combined. Cover and refrigerate while you prepare the salsa.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill tomatoes, onion, garlic, and jalapeno for 4 minutes. Flip and grill until tomatoes and jalapenos are blistered, about 4 minutes more.
- Cut tops off the tomatoes and discard. Cut jalapeno in half, scrape the skin off, and discard seeds. Quarter the onion. Squeeze garlic cloves from their skins.
- Place the grilled vegetables in a blender. Add lime juice and salt; blend until smooth. Add cilantro and pulse until evenly blended.
- Transfer shrimp to the hot grill and cook for 2 minutes per side. Serve with the salsa.
Nutrition Facts : Calories 151.6 calories, Carbohydrate 7.5 g, Cholesterol 172.6 mg, Fat 4.7 g, Fiber 1.6 g, Protein 19.9 g, SaturatedFat 0.8 g, Sodium 789.8 mg, Sugar 2.8 g
Tips:
- Choose the right shrimp. For this recipe, medium or large shrimp are best. They will be easier to skewer and will cook more evenly.
- Clean the shrimp thoroughly. Remove the shells and devein the shrimp before cooking. This will help to remove any grit or sand and will make the shrimp more flavorful.
- Marinate the shrimp. Marinating the shrimp in a mixture of olive oil, lime juice, garlic, and cumin will help to add flavor and moisture to the shrimp. You can marinate the shrimp for as little as 30 minutes or for up to overnight.
- Use a hot grill. When grilling the shrimp, make sure the grill is hot before adding the shrimp. This will help to sear the shrimp and prevent them from sticking to the grill.
- Cook the shrimp quickly. Shrimp cook very quickly, so it is important to cook them over high heat for only a few minutes per side. Overcooked shrimp will be tough and rubbery.
- Serve the shrimp immediately. Grilled shrimp is best served immediately, while they are still hot and juicy. You can serve them with a variety of sides, such as rice, beans, or salad.
Conclusion:
Tex-Mex grilled shrimp and salsa is a delicious and easy-to-make dish that is perfect for any occasion. The shrimp are marinated in a flavorful mixture of olive oil, lime juice, garlic, and cumin, then grilled until they are cooked through. The shrimp are then served with a fresh and tangy salsa. This dish is sure to be a hit with your family and friends.
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