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Southwestern Shrimp with Salsa Recipe
Southwestern Shrimp with Salsa Recipe photo by Taste of Home

Southwestern Shrimp with Salsa Recipe

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I prefer grilling in the summer because you don't need to turn on the stove and heat up the house. If you want to get fancy, serve it in a chilled martini glass for a beautiful presentation. The rice and/or shrimp can be cooked a day ahead and refrigerated until serving.&$151;Lindsay Matuszak, Reno, Nevada
TOTAL TIME: Prep: 45 min. Grill: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 45 min. Grill: 10 min.
MAKES: 4 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon garlic salt
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 20 uncooked jumbo shrimp, peeled and deveined
  • 1 cup uncooked saffron rice
  • AVOCADO-CORN SALSA:
  • 1 medium ripe avocado, peeled and cubed
  • 2 to 3 tablespoons lime juice
  • 1-1/2 cups frozen corn, thawed
  • 1 medium tomato, peeled, seeded and chopped
  • 2 jalapeno peppers, seeded and minced
  • 1/4 cup minced fresh cilantro
  • 1 green onion, chopped
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

5 shrimp with 1/2 cup rice and 3/4 cup salsa equals 461 calories, 16 g fat (2 g saturated fat), 154 mg cholesterol, 1,254 mg sodium, 55 g carbohydrate, 7 g fiber, 28 g protein.

Directions

  1. In a large resealable plastic bag, combine the first seven ingredients. Add the shrimp; seal and turn to coat. Refrigerate for 30 minutes.
  2. Meanwhile, cook rice according to package directions.
  3. In a small bowl, combine avocado and lime juice; toss to coat. Add the remaining ingredients; gently stir to combine.
  4. Drain shrimp and discard marinade. Thread shrimp onto metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
  5. 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. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Southwestern Shrimp with Salsa in Taste of Home Winning Recipes 3 2012, p168

Nutritional Facts

5 shrimp with 1/2 cup rice and 3/4 cup salsa equals 461 calories, 16 g fat (2 g saturated fat), 154 mg cholesterol, 1,254 mg sodium, 55 g carbohydrate, 7 g fiber, 28 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Mar. 28, 2014

"This was delicious! So fresh and tasty. Perfect for summer when you can get all the ingredients in season."

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