Southwestern Shrimp with Salsa
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. —Lindsay Matuszak, Reno, Nevada
Total TimePrep: 45 min. Grill: 10 min.
- 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
- In a large resealable plastic bag, combine the first seven ingredients. Add the shrimp; seal and turn to coat. Refrigerate for 30 minutes.
- Meanwhile, cook rice according to package directions.
- In a small bowl, combine avocado and lime juice; toss to coat. Add the remaining ingredients; gently stir to combine.
- Drain shrimp and discard marinade. Thread shrimp onto metal or soaked wooden skewers; place on greased grill rack. 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.
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts5 shrimp with 1/2 cup rice and 3/4 cup salsa: 461 calories, 16g fat (2g saturated fat), 154mg cholesterol, 1254mg sodium, 55g carbohydrate (4g sugars, 7g fiber), 28g protein.
Originally published as Grilled Chile Shrimpover corn, avocado and cilantro salsa in Taste of Home Winning Recipes 3
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