MEXICAN SALSA WITH SHRIMP RECIPES

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SHRIMP SALSA RECIPE | ALLRECIPES



Shrimp Salsa Recipe | Allrecipes image

This is an awesomely simple, light, and refreshing salsa that goes great with tortilla chips.

Provided by witchywoman

Categories     Appetizers and Snacks    Dips and Spreads Recipes    Shrimp Dip Recipes

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Yield 12 servings

Number Of Ingredients 8

½ pound salad shrimp
2 roma (plum) tomatoes, diced
½ red onion, diced
¼ cup minced cilantro
¼ cup fresh lime juice
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 clove garlic, minced

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.

Nutrition Facts : Calories 26.1 calories, CarbohydrateContent 1.7 g, CholesterolContent 28.8 mg, FatContent 0.4 g, FiberContent 0.3 g, ProteinContent 4.1 g, SaturatedFatContent 0.1 g, SodiumContent 223.1 mg, SugarContent 0.6 g

GRILLED SHRIMP WITH MEXICAN SALSA | SEAFOOD RECIPES ...



Grilled Shrimp with Mexican Salsa | Seafood Recipes ... image

Grilled Shrimp with Mexican Salsa

Provided by Jamie Purviance

Categories     Seafood

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 14

12 tomatillos, husked and rinsed
1 ripe Hass avocado, cut into ¼-inch dice
1 medium tomato, seeded and cut into ¼-inch dice
¼ cup/30 grams finely chopped white onion
2 tablespoons finely chopped fresh cilantro leaves
1 teaspoon seeded and minced jalapeño chile pepper
½ teaspoon minced garlic
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1½ pound/680 grams jumbo shrimp (11/15 count), peeled and deveined (tails left on)
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Paprika

Steps:

  • Prepare the grill for direct cooking over high heat (450° to 550°F).
  • Brush the cooking grates clean. Grill the tomatillos over direct high heat, with the lid closed, until they are well marked and beginning to collapse, 4 to 6 minutes, turning occasionally. Place the tomatillos in a food processor and process until smooth. Pour the tomatillos into a medium bowl. Add the remaining salsa ingredients and mix well.
  • Lightly brush the shrimp with oil and season evenly with salt, pepper, and paprika. Grill over direct high heat, with the lid closed, until the shrimp are firm to the touch and just turning opaque in the center, 2 to 4 minutes, turning once. Serve warm with the salsa.

Nutrition Facts : Calories calories

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