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

Southwestern Shrimp with Salsa Recipe

Publisher Photo
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.

Reviews for Southwestern Shrimp with Salsa

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Mar. 28, 2014

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

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT