Best 4 Tex Mex Shrimp Recipes

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**Embark on a Culinary Adventure with Tex-Mex Shrimp: A Symphony of Flavors Awaiting Your Taste Buds**

Prepare to tantalize your palate with the vibrant and delectable Tex-Mex Shrimp, a harmonious blend of Mexican and Texan culinary traditions. This dish promises an explosion of flavors, combining the zesty kick of Mexican spices with the smoky, bold notes of Texan grilling. Succulent shrimp take center stage, marinated in a tantalizing blend of chili powder, cumin, paprika, and a touch of cayenne pepper, infusing each bite with a symphony of savory goodness. Served with a medley of accompaniments, including a refreshing pico de gallo, creamy guacamole, and tangy sour cream, this Tex-Mex Shrimp extravaganza is a culinary masterpiece that will leave you craving for more.

**Recipe 1: Grilled Tex-Mex Shrimp Skewers: A Skewered Delight**

Fire up the grill and skewer plump shrimp, marinated in a flavorful blend of spices, for a smoky, succulent treat. Served with a zesty lime crema, these skewers are perfect for a sizzling summer cookout or an appetizer that will wow your guests.

**Recipe 2: One-Pot Tex-Mex Shrimp and Rice: A Convenient Culinary Creation**

Craving a hearty and flavorful meal with minimal effort? Look no further than this one-pot Tex-Mex Shrimp and Rice dish. Simply combine rice, shrimp, and a medley of Tex-Mex seasonings in a single pot, and let the magic happen. The result is a delectable, all-in-one meal that is sure to satisfy your taste buds and save you time in the kitchen.

**Recipe 3: Tex-Mex Shrimp Tacos: A Handheld Symphony of Flavors**

Get ready to embark on a taco-eating adventure with these Tex-Mex Shrimp Tacos. Tender shrimp, marinated in a spicy and aromatic blend, are nestled in warm tortillas and topped with a vibrant array of pico de gallo, guacamole, and sour cream. Each bite is a fiesta of flavors that will transport you straight to the heart of Tex-Mex cuisine.

Here are our top 4 tried and tested recipes!

TEX-MEX GRILLED SHRIMP AND SALSA



Tex-Mex Grilled Shrimp and Salsa image

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     Seafood     Shellfish     Shrimp

Time 35m

Yield 4

Number Of Ingredients 12

1 pound raw jumbo shrimp, peeled, tails left on
1 tablespoon olive oil
½ teaspoon paprika
½ teaspoon chili powder
¼ teaspoon ground cumin
4 Roma tomatoes
½ large onion
½ head head garlic
1 jalapeno pepper
1 tablespoon lime juice
1 teaspoon salt
¼ cup chopped fresh cilantro

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

TEX-MEX SHRIMP AND GRITS



Tex-Mex Shrimp and Grits image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 20

5 cups low-sodium chicken stock
3/4 cups quick-cooking grits
1 1/2 cups grated pepper jack cheese
1 1/2 cups grated queso blanco
1/2 cup Mexican crema
2 tablespoons salted butter
2 tablespoons salted butter
1 tablespoon olive oil
1 1/2 pounds peeled and cleaned jumbo shrimp
1 tablespoon taco seasoning
Kosher salt and freshly ground black pepper
8 ounces Mexican chorizo
1 medium onion, diced
1 red bell pepper, diced
1 jalapeno pepper, diced
1 poblano pepper, diced
1 tablespoon tomato paste
Hot sauce, to taste
Juice of 1 lime
Fresh cilantro leaves, for garnish

Steps:

  • For the grits: Bring 3 cups of the stock to a boil in a medium saucepan. Slowly stir in the grits. Return to a boil and cook over a medium heat for 3 to 4 minutes. Turn down the heat to low and stir in the pepper jack, queso blanco and crema. Cook for another 3 to 4 minutes. Stir in the butter and keep warm.
  • Heat the remaining 2 cups chicken stock in a separate pan.
  • For the shrimp: Meanwhile, add the butter and olive oil to a large skillet over a medium-high heat. Sprinkle the shrimp with the taco seasoning and a pinch of salt and pepper. Add the shrimp to the skillet and cook until they begin to turn pink, 1 to 2 minutes on each side, then remove and set aside. (The shrimp will finish cooking later in the sauce.)
  • Add the chorizo to the skillet and break it up with a spatula. Add the onion and all the peppers to the skillet and season with salt and pepper. Continue cooking until the chorizo is cooked through, 4 to 5 minutes. Add the tomato paste and cook for an additional minute. Stir in the hot stock and hot sauce to taste. Return the shrimp to the skillet with their juices. Cook until the shrimp are cooked through, an additional 2 minutes. Add the lime juice. Taste and adjust seasoning as needed.
  • To serve, spoon the shrimp and sauce over the grits and garnish with the cilantro.

TEX MEX GRILLED SHRIMP AND CORN SALAD



Tex Mex grilled shrimp and corn salad image

What can I say....yummo!

Provided by Lynn Socko

Categories     Seafood

Time 50m

Number Of Ingredients 10

12 jumbo shrimp
6 slice bacon
2 lemons
**marinade, see link below
SALAD
3 ears fresh corn
1 1/2 c pico de gallo
15 oz can goya small red beans
4 oz cotija cheese
**roasted tomatillos salsa, opt

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 SHRIMP



Tex Mex Shrimp image

What a delightful way to enjoy shrimp with a Tex-Mex flavors, over savory Pearl Couscous and served with fresh green beans.

Provided by Carol White

Categories     Seafood

Time 15m

Number Of Ingredients 9

1/2 c onions, diced
1/2 c bell beppers ( red, yellow, green) diced
1 1/2 lb medium white shrimp (cleaned & deveined)
1 pkg tex-mex chili mix
1 c tomatoes, diced
2 Tbsp garlic, minced
1 juice of 1 lime
1/4 c fresh parsley, chopped
3 Tbsp olive oil

Steps:

  • 1. Rinse and drain shrimp, then pat dry; sprinkle Tex-Mex chili mix over shrimp and coat very well.
  • 2. Preheat large skillet on medium high, add olive oil, onions, bell peppers, and garlic, saute for about 2 minutes. Then add shrimp, tomatoes, parsley and cook 1 - 2 minutes until shrimp are opaque. (Do not let shrimp over cook.)
  • 3. Then add lime juice. Remove from heat and serve over rice, pasta, or couscous. Add a steam veggie for a balance meal. Enjoy!

Tips:

  • Use fresh shrimp: Fresh shrimp have a better flavor and texture than frozen shrimp.
  • Devein and peel the shrimp: Deveining and peeling the shrimp will remove the digestive tract and shell, making them easier to eat.
  • Marinate the shrimp: Marinating the shrimp in a mixture of olive oil, lime juice, garlic, and cumin will add flavor and help to keep them moist.
  • Cook the shrimp until they are pink and opaque: Overcooked shrimp will be tough and chewy.
  • Serve the shrimp with your favorite Tex-Mex toppings: Some popular toppings include salsa, guacamole, sour cream, and cheese.

Conclusion:

Tex-Mex shrimp is a delicious and easy-to-make dish that is perfect for any occasion. With its bold flavors and simple ingredients, this dish is sure to be a hit with your family and friends. So next time you're looking for a quick and easy meal, give Tex-Mex shrimp a try. You won't be disappointed!

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