SHRIMP TACO WITH SALSA VERDE
Delicious doesn't have to take all day. This Shrimp Taco with Salsa Verde take just 20 minutes to make. Go ahead and have more than one shrimp taco.
Provided by My Food and Family
Categories Salsa Recipes
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat 1/4 cup dressing in medium skillet on medium-high heat. Add shrimp; cook 3 to 4 min. or until shrimp turn pink, stirring frequently. Remove from heat.
- Blend remaining dressing, water and cilantro in blender until smooth.
- Spoon shrimp onto tortillas; top with radishes and onions. Drizzle with cilantro mixture.
Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 140 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g
GRILLED SHRIMP WITH SALSA VERDE
The sauce in this recipe is ubiquitous along Italy's western coast, where I ate it spooned over a thinly sliced fish steak titled Pesce Spada alla Griglia. It is best enjoyed when the freshest seafood and produce are available. The sauce can be made in advance and the shrimp broiled or grilled just before the meal. From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Yield Makes 6 Servings
Number Of Ingredients 10
Steps:
- Mince together the garlic, capers, and 1/2 teaspoon of the salt, and place in a small bowl. Stir in the mint, parsley, olive oil, lemon juice, and red-wine vinegar.
- Preheat the broiler or prepare a grill. Butterfly the shrimp by slicing down the center of each, lengthwise, almost but not completely through. Open both sides to lay flat. Season with the remaining 1/2 teaspoon of the salt and the pepper. Broil or grill for 2 minutes per side. Place 4 shrimp on each plate and spoon some of the sauce over them. Serve with lemon.
CHIPOTLE SHRIMP TACO WITH AVOCADO SALSA VERDE
Fire up the grill for a healthy Chipotle Shrimp Taco with Avocado Salsa Verde recipe from Food Network Kitchen.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.
- Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
- Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.
SALSA VERDE RICE WITH SHRIMP
This Salsa Verde Rice with Shrimp is the best! The shrimp is juicy, succulent, served over arroz verde (Mexican green rice) and drizzled with bright and flavorful salsa verde.
Provided by Yvette Marquez
Categories Main Course
Time 13m
Number Of Ingredients 6
Steps:
- Combine rice, broth, butter, and ½ cup of salsa in a pot, and bring to a boil.
- Cover with a tight-fitting lid. Reduce heat to maintain a low simmer, and cook for 15 minutes.
- Remove from heat (keep covered) and steam for 10 minutes. Fluff with fork and serve.
- If rice is too firm at the end of cooking, it may be necessary to add 1 to 2 tablespoons of liquid and cook longer.
- In a large skillet over medium-high, heat oil.
- Season shrimp with salt and cook until cooked through, 2 minutes per side.
- Serve rice topped with shrimp and salsa verde.
Nutrition Facts : Calories 131 kcal, Sugar 4 g, Sodium 672 mg, Fat 7 g, SaturatedFat 4 g, Carbohydrate 15 g, Fiber 1 g, Protein 1 g, Cholesterol 15 mg, TransFat 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
SHRIMP SALSA
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
Time 1h20m
Yield 12
Number Of Ingredients 8
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, Carbohydrate 1.7 g, Cholesterol 28.8 mg, Fat 0.4 g, Fiber 0.3 g, Protein 4.1 g, SaturatedFat 0.1 g, Sodium 223.1 mg, Sugar 0.6 g
GRILLED SCALLOPS WITH LEMONY SALSA VERDE
Chop up a lemon-flesh, rind, and all-and stir it into an herby salsa to spoon over sweet charred scallops.
Provided by Alison Roman
Categories Kid-Friendly Lemon Scallop Spring Summer Grill/Barbecue Cilantro Parsley Bon Appétit Seafood Shellfish Small Plates
Yield 4 servings
Number Of Ingredients 4
Steps:
- Prepare grill for medium-high heat; oil grate. Toss scallops with 2 tablespoons oil on a baking sheet; season with salt and pepper. Using a fish spatula or your hands, place scallops on grill, flat side down. Grill, turning occasionally, until lightly charred and just cooked through, about 2 minutes per side. Serve scallops topped with Lemony Salsa Verde .
SHRIMP AND COTIJA ENCHILADAS WITH SALSA VERDE AND CREMA MEXICANA
If the poblanos aren't hot enough, add some chopped jalapeños to the salsa verde. Garnish enchiladas with fresh avocado slices and drizzle with crema mexicana (a nutty cultured cream available at some supermarkets and at Latin markets) or stirred sour cream if crema is unavailable.
Provided by Lena Cederham Birnbaum
Categories Food Processor Cheese High Fiber Cinco de Mayo Dinner Shrimp Avocado Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Preheat broiler. Line large rimmed baking sheet with foil; brush lightly with 1 tablespoon olive oil. Arrange tomatillos, poblano chiles, cut side down, and garlic cloves on prepared baking sheet. Broil until tomatillos and chiles begin to soften and blacken in several spots, watching closely to prevent burning, about 10 minutes (do not turn). Remove from oven. Let stand until cool enough to handle, about 15 minutes.
- Transfer tomatillos to processor. Peel garlic and add to processor. Peel charred parts of chiles; coarsely chop chiles. Add generous 1/3 cup chopped chiles to processor (reserve remaining chiles for enchilada filling). Add 2 cups cilantro and 1 cup green onions to processor; using on/off turns, blend until coarse puree forms. Season salsa verde to taste with salt and pepper. Transfer 1 1/2 cups salsa verde to shallow bowl.
- Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add chopped red onion and sauté until slightly softened, about 2 minutes. Sprinkle shrimp with salt and pepper. Add shrimp, oregano, cumin, and remaining chopped chiles to skillet; sauté just until shrimp are almost opaque but not completely cooked through, tossing often, 3 to 31/2 minutes. Remove shrimp mixture from heat.
- Preheat oven to 350°F. Brush 15x10x2- inch glass baking dish with remaining 1 tablespoon olive oil. Spread 1/2 cup salsa verde from processor in bottom of dish. Stack tortillas; wrap in damp paper towels and place on plate. Microwave tortillas on high just until soft and pliable, 1 to 11/2 minutes. Working with 1 tortilla at a time, dip tortilla into bowl with 1 1/2 cups salsa verde, turning to coat both sides evenly. Transfer to prepared baking dish. Place 4 shrimp and some onion-chile mixture down center of tortilla, then sprinkle rounded tablespoonful cheese over. Roll up tortilla, enclosing shrimp and onion-chile filling. Place seam side down in dish. Repeat with remaining tortillas, shrimp, onion-chile mixture, and cheese. Spread 2 cups salsa verde from processor over enchiladas.
- Bake enchiladas just until heated through and cheese melts, about 20 minutes. Using spatula, transfer 2 enchiladas to each of 6 plates. Spoon any remaining salsa verde over; sprinkle with remaining cheese. Drizzle with crema and garnish with red onion slices and additional chopped cilantro, if desired.
- Available in the produce section of some supermarkets and at Latin markets.
SALSA VERDE SHRIMP
Steps:
- Peel the outer skins/husks off the tomatillos, onion and garlic. Cut the stems off the peppers and slice in half lengthwise. Cut the onion in half. (See Note 1)
- In the Dutch oven or large stock pot bring 6 cups of water to a boil. Add the tomatillos, chiles and onion. Cook for 8 minutes.
- Carefully remove with a slotted spoon and place all the peppers, tomatillos, onion, garlic and cilantro in a food processor, blender or Vitamix, and process until smooth. Use 2 cups of the salsa for this recipe and reserve remaining for other use.
- In a bowl season the shrimp with kosher salt, black pepper and garlic powder.
- In a large skillet add oil and sautée shrimp 2 minutes per side. Pour the 2 cups of salsa verde on top and cook 2 minutes more, stirring. Stir in half of the cilantro leaves.
- Spoon over steamed rice and top with remaining cilantro.
Nutrition Facts : Calories 404 kcal, Carbohydrate 38 g, Protein 50 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 572 mg, Sodium 1291 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving
SALSA VERDE CARIBBEAN SHRIMP
Make and share this Salsa Verde Caribbean Shrimp recipe from Food.com.
Provided by Pinay0618
Categories Caribbean
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Toss the shrimp with 1 tablespoon of the oil, lime juice and black pepper in a large bowl.
- Heat the remaining oil in a 12-inch skillet over medium heat. Add the onion, green pepper and jalapeño pepper. Cook and stir for 4 minutes or until the onion is tender.
- Stir the red pepper, salsa and coconut milk in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
- Add the shrimp and cilantro. Cook for 5 minutes or until shrimp turn pink. Serve over the rice. Garnish with lime slices and cilantro leaves, if desired.
SHRIMP CHILE VERDE TACOS WITH LIME SLAW AND GUACAMOLE
These tacos are made from some of the best stuff on planet earth, much like that fruit drink from thirty years ago. (Yes, the 90s were thirty years ago, and no, we won't be sharing our AARP discounts with you). Delicate shrimp, crunchy slaw, rich guacamole, and two kinds of green: cilantro sauce and salsa verde. If you're feeling old after reading this description, these tacos will make you feel young and new.
Provided by Chef Rachel Post
Time 40m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Before You Cook If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches if necessary. If using chicken breasts, pat dry and, on a separate cutting board, cut into 1" dice. Follow same instructions as shrimp in Step 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes. 1 Prepare the Ingredients Zest and halve lime. Cut one half into wedges and juice the other half.Peel and mince shallot.Pat shrimp dry. 2 Start the Filling Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add shallot to hot pan and stir occasionally until starting to brown, 2-3 minutes. Add corn and 1 Tbsp. water. Stir occasionally until browned and tender, 2-3 minutes.Stir in hot sauce (to taste). Remove from burner. Transfer vegetables to plate. Reserve pan; no need to wipe clean. 3 Make the Slaw In a mixing bowl, combine slaw mix, 1 Tbsp. lime juice, 1/4 tsp. lime zest, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Set aside. 4 Finish the Filling Return pan used to cook vegetables to medium-high heat.Add 1 tsp. olive oil and shrimp to hot pan. Cook until opaque and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.If pan becomes dry, add water, 1 Tbsp. at a time.Add salsa verde, vegetable mixture, and a pinch of salt. Gently stir or toss to coat. Remove from burner. 5 Assemble Tacos and Finish Dish Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.Alternatively, place a medium non-stick pan over medium-high heat. Add tortillas, one at a time, to hot, dry pan. Heat undisturbed, 30-45 seconds per side. Remove from pan.Plate dish as pictured on front of card, filling tortillas with filling, slaw, guacamole, and sour cream. Squeeze lime wedges over to taste. Bon appétit!
Nutrition Facts :
GRILLED SHRIMP SALSA
Provided by Valerie Bertinelli
Categories appetizer
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat a grill pan over medium-high heat.
- Lightly brush the shrimp, corn, jalapeno, scallions and onion wedges with canola oil, sprinkle with salt and place on the grill. Cook the scallions and shrimp until charred and the shrimp are cooked through, about 2 minutes per side. Cook the jalapeno and red onion until charred and softened, 3 to 4 minutes. Cook the corn, rotating every 2 minutes, until charred and the kernels have turned bright yellow, 6 to 8 minutes. Remove the vegetables and shrimp to a baking sheet and let cool.
- Cut the grilled shrimp into 1/4-inch pieces and place in a medium bowl. Seed and finely chop the jalapeno; add to the bowl. Finely shop the scallions and red onion and cut the kernels from the corn; add all three to the bowl. Stir in the cucumber, lime zest and juice, paprika, coriander and cumin. Refrigerate for 30 minutes to allow the flavors to meld.
- Before serving, fold in the cilantro and avocado. Serve with tortilla chips.
GRILLED SHRIMP SALSA VERDE
Ladies Home Journal, Aug. 2001. Made on wooden skewers. Nice sounding blend of ingredients but I haven't made it yet. It has anchovies, mint leaves, flat-leaf parsley (cilantro), garlic, oil. Prep time includes soaking.
Provided by Oolala
Categories Mexican
Time 28m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak 20 wooden skewers in enough water to cover for 30 minutes (prevents skewers from burning on the grill).
- Make the salsa verde: puree all the ingredients, except the shrimp, in a blender or food processor until smooth and set aside.
- This can be make ahead and covered and kept in the refrigerator overnight-remove from the refrigerator 30 minutes before grilling.
- Thread 3 shrimp through the head on one skewer and with a second skewer thread through the tail, repeat for all the shrimp.
- This method of 2 skewers keeps the shrimp from spinning when turning on the grill.
- Brush both sides of skewers with the salsa verde, can be assembled up to 4 hours ahead if kept refrigerated.
- Prepare grill and cook 2-4 minutes per side until shrimp turn pink and are lightly charred.
- Turn to grill 2-4 minutes more.
Nutrition Facts : Calories 307.7, Fat 20.5, SaturatedFat 3, Cholesterol 175.3, Sodium 331.2, Carbohydrate 5.7, Fiber 1.6, Sugar 0.1, Protein 25.1
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Estimated Reading Time 1 min
- Remove the shells from the shrimp, with the exception of the tail. Toss the shrimp with just enough of the salsa verde to evenly coat the shrimp, reserving the remaining salsa verde as a dipping sauce. Skewer the shrimp on small skewers that have been soaked (if wooden) or on long stems of rosemary branches. Grill the shrimp on both sides just until opaque and cooked through, about 1 to 2 minutes per side, depending on the size of the shrimp.
- Combine all of the ingredients except the oil in a blender. Whirl on high speed, slowly adding olive oil in a stream through the top of the blender. Purée until the mixture is smooth and emulsified. Taste for seasoning and citrus; adjust as needed. Keep refrigerated up to 3 days.
EASY GRILLED SHRIMP WITH CILANTRO SALSA VERDE - EATINGWELL
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Category Healthy Grilled & BBQ Shrimp RecipesCalories 320 per servingTotal Time 30 mins
- Combine cilantro, parsley, garlic, lime juice, oil, 1/4 tsp. salt, and pepper in a mini food processor. Process until the herbs are finely chopped. Reserve 1/4 cup of the salsa. Transfer the rest to a medium bowl and add beans, tomatoes, and cucumber; stir to combine.
- Thread shrimp onto four 12-inch metal or bamboo skewers and sprinkle with the remaining 1/4 tsp. salt. Grill the shrimp, turning once, until they turn pink and opaque, 2 to 3 minutes per side. Serve the shrimp over the vegetable mixture, drizzled with the reserved salsa. Garnish with additional cilantro, if desired.
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4.3/5 (30)Total Time 30 minsCategory Tacos + TostadasCalories 274 per serving
- Preheat oven to 425° F. Put the onion, jalapeño, and tomatillos on a rimmed baking sheet lined with foil. Drizzle with olive oil, season with salt and pepper and toss together until coated. Roast for approximately 8-10 minutes or until the vegetables are soft. Remove from the oven and let them cool for a few minutes.
- Add the roasted vegetables and the remaining ingredients to a food processor or blender. Pulse or blend until the salsa is mostly smooth. Taste for seasoning and set aside until ready to use.
- Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. In a large bowl toss together the shrimp, cumin, chili powder, salt and pepper until coated. Cook the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
- Char the tortillas over an open flame on a gas stove or grill or warm them in the microwave wrapped in a damp paper towel until they are pliable. Fill the tortillas with 3 shrimp and top with the avocado salsa verde, chopped red onions, cilantro and diced avocado. Serve with a lime wedge on the side.
GRILLED SHRIMP SPAGHETTI WITH SALSA VERDE RECIPE - RECIPES.NET
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Cuisine AmericanCategory PastaServings 4Total Time 36 mins
- Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, 1/2 teaspoon of the salt, and the pepper into a food processor or blender
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Total Time 20 mins
- Zest the lime into a bowl. Add 1 tablespoon juice, then stir in the scallion whites; set aside. Finely chop cilantro, parsley, and mint. Add to the bowl, along with the capers, peppers, and 1/4 cup oil. Stir and season to taste with salt.
- Heat a grill to high. Toss the shrimp with the remaining oil and season with salt. Grill, turning once, until opaque, about 3 minutes. Serve with sauce.
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- Boil tomatillos in 3 cups water for about 15 minutes. Remove tomatillos from the water and allow them to cool before blending.
SPICY SALSA VERDE SHRIMP - AN EASY SHRIMP RECIPE
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- Heat broiler to high. Wearing gloves, cut your poblano and jalapeno peppers down the center and discard seeds and stems. Place on an aluminum foiled lined baking sheet. Rub down with extra virgin olive oil and then smash flat with your palm. Place under the broiler for approximately 5 minutes, or until skin starts to char and blister. Remove and immediately place into a plastic bag. Shut tight and wait until it cools slightly, approximately 5- 10 minutes. Remove and skin should easily peel off. Roughly chop roasted peppers.
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- Heat a large skillet and coat with cooking spray. Transfer tomatillos to the skillet. Add the fresh juice of one lime and garlic. Cook for 5 minutes, stirring sporadically.
- Add roasted jalapeno and poblano peppers. Continue to stir. Continue to heat for an additional 5 minutes.
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5/5 Total Time 1 hr 30 minsServings 4
- In a medium saucepan, combine the tomatillos, onion, jalapeño and garlic with 1 cup of water and bring to a boil. Simmer over moderate heat until the vegetables are softened, about 8 minutes. Using a slotted spoon, transfer the vegetables to a blender.
- Boil the cooking liquid until reduced to 1/4 cup, then add it to the blender and let cool completely. Puree the salsa and season with salt and pepper. Transfer the salsa to a bowl, stir in the chopped cilantro and refrigerate until chilled, about 45 minutes.
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- Clean and remove tails from shrimp. If your shrimp is very large, cut them in half, lengthwise. Arrange shrimp in a single layer on a large surface or plate. Sprinkle shrimp with chili powder, cumin, seasoned salt, and cajun seasoning (if using). Flip over and season the other sides. (You can let these marinade for 20-30 minutes, but I don't).
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5/5 (10)Calories 197 per servingTotal Time 15 mins
- In a large mixing bowl combine: cooked shrimp, salsa verde, lime juice, and sea salt. Stir, cover and refrigerate for 10 to 15 minutes.
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Published 2021-09-08
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- Mexican sour cream dip. If you’re looking to replace salsa verde for dipping, then a Mexican sour cream dip is a delicious replacement. Take sour cream and combine it with chili, red salsa, garlic powder, dried parsley, onion powder, and Mexican shredded cheese.
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