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.
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
MANGO SHRIMP SALSA RECIPE
Mango Shrimp Salsa is fresh, vibrant and so delicious with sweet summer vibes from the mangos.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 20m
Number Of Ingredients 7
Steps:
- Once shrimp are fully thawed, rinse and thoroughly pat dry with several paper towels. Coarsely chop shrimp and place them into a large mixing bowl. Squeeze the juice of 3 limes directly over the shrimp, stir and let shrimp marinate while you prep the rest of your salsa ingredients.
- Pit, peel and dice 2 mangos and add them to the bowl with shrimp. Peel pit and dice 2 avocados and add to the bowl.
- Add finely diced jalapeños, red onion and cilantro. Stir to combine and serve with tortilla chips.
Nutrition Facts : Calories 155 kcal, Carbohydrate 18 g, Protein 2 g, Fat 10 g, SaturatedFat 1 g, Sodium 6 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving
SALSA SHRIMP DIP
Blend the shrimp with mild Neufchatel and chunky salsa to make a dip they'll be talking about long after the party's over.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield Makes 2-1/2 cups dip or 20 servings, 2 Tbsp. dip and 16 crackers each.
Number Of Ingredients 6
Steps:
- Beat Neufchatel in small bowl with mixer until creamy. Gradually add salsa, beating after each addition until well blended. Stir in shrimp and vegetables until well blended.
- Refrigerate 1 hour.
- Serve with crackers.
Nutrition Facts : Calories 160, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
SHRIMP SALSA
"Every time I take this salsa to a party, it's the first thing to go," details Monique Jacketta of West Bountiful, Utah. She was skeptical when her mother gave her the recipe, but says one taste won her heart!
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield about 1-1/3 cups.
Number Of Ingredients 12
Steps:
- Cut shrimp into small pieces; place in a small serving bowl. Stir in the next 10 ingredients. Cover and refrigerate for at least 1 hour. Serve with tortilla chips.
Nutrition Facts : Calories 80 calories, Fat 4g fat (1g saturated fat), Cholesterol 74mg cholesterol, Sodium 236mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
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
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
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Calories 461 calories, Fat 16g fat (2g saturated fat), Cholesterol 154mg cholesterol, Sodium 1254mg sodium, Carbohydrate 55g carbohydrate (4g sugars, Fiber 7g fiber), Protein 28g protein.
GRILLED SHRIMP WITH PINEAPPLE SALSA
Provided by Susan Springob
Categories Appetizer Quick & Easy Low Cal Pineapple Shrimp Summer Grill/Barbecue Bon Appétit South Carolina Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 8
Steps:
- Spray grill with nonstick spray; preheat barbecue (medium-high heat). Thread shrimp on 6 skewers. Whisk 2 tablespoons oil and 2 tablespoons lime juice in small bowl to blend; brush mixture over shrimp. Sprinkle shrimp with salt and pepper; let marinate 15 minutes.
- Sprinkle 12 pineapple slices with salt and pepper. Grill pineapple until just tender, about 4 minutes per side. Transfer to work surface; cut pineapple into 1/2-inch pieces. Place in bowl; mix in onion, cilantro, chili, remaining 2 tablespoons oil and 2 tablespoons lime juice. Season salsa with salt and pepper.
- Grill shrimp until just opaque in center, about 5 minutes. Serve with salsa.
SHRIMP WITH MANGO SALSA
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine all the ingredients together in a bowl. Season to taste with salt and toss together.
SHRIMP SALSA
I have been making this salsa for years, and love to make it for special occasions, it always is a hit. I also love to make it for gifts. I get some really pretty canning jars, fill them with the salsa, and decorate the jars. It's best to let the salsa chill 8 hours or overnight before use, to let the flavors meld together....mmmmmm
Provided by BlueHyacinth
Categories Vegetable
Time 15m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients and chill 8 hours or overnight.
Nutrition Facts : Calories 71.8, Fat 0.7, SaturatedFat 0.2, Cholesterol 110.5, Sodium 352.5, Carbohydrate 3.6, Fiber 0.9, Sugar 1.8, Protein 12.7
JOANNE'S SPICY SHRIMP SALSA
This is my picky husband's favorite salsa. Sometimes he'll just eat the salsa by itself as a salad! This recipe comes from one of my favorite cookbooks, "The Junior League Celebration Cookbook." Cooking time is refrigeration time.
Provided by Grace Lynn
Categories Sauces
Time 4h15m
Yield 2 Cups
Number Of Ingredients 10
Steps:
- Drop the fresh tomatoes into a small pan of boiling water for about 2 minutes or until the skins blister.
- Remove from the water, cool, and peel.
- Coarsely chop the fresh or canned tomatoes and place in a large bowl.
- Stir in the remaining ingredients.
- Cover and refrigerate at least 4 hours.
- Serve with baked tortilla chips or as a side dish.
- For a thicker salsa, combine all the ingredients except shrimp in a food processor; pulse 3 times or until desired consistency.
- Stir in shrimp.
Nutrition Facts : Calories 182.2, Fat 2.6, SaturatedFat 0.5, Cholesterol 173.7, Sodium 762.8, Carbohydrate 14.8, Fiber 3.1, Sugar 6.9, Protein 25.6
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- Melt the butter in a skillet over medium-high heat. Add the shrimp to the skillet, season with salt and pepper and cook on both sides until the shrimp turns pink, should not take more than 2 minutes for the first side and 1 minute for the second side. Drizzle the lemon juice all over the shrimp and toss.
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