TEX-MEX GRILLED SHRIMP AND SALSA
Steps:
- Combine shrimp, olive oil, paprika, chili powder, and cumin in a large bowl. Gently stir until evenly combined. Cover and refrigerate while you prepare the salsa.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill tomatoes, onion, garlic, and jalapeno for 4 minutes. Flip and grill until tomatoes and jalapenos are blistered, about 4 minutes more.
- Cut tops off the tomatoes and discard. Cut jalapeno in half, scrape the skin off, and discard seeds. Quarter the onion. Squeeze garlic cloves from their skins.
- Place the grilled vegetables in a blender. Add lime juice and salt; blend until smooth. Add cilantro and pulse until evenly blended.
- Transfer shrimp to the hot grill and cook for 2 minutes per side. Serve with the salsa.
Nutrition Facts : Calories 151.6 calories, Carbohydrate 7.5 g, Cholesterol 172.6 mg, Fat 4.7 g, Fiber 1.6 g, Protein 19.9 g, SaturatedFat 0.8 g, Sodium 789.8 mg, Sugar 2.8 g
MEXICAN GRILLED SHRIMP SKEWERS
Steps:
- Peel and devein shrimp, leaving the last tail section intact
- Soak wooden skewers (best done overnight) or use metal ones.
- Mix up the marinade, marinate shrimp 30 minutes.
- Skewer shrimp and grill several minutes on each side, basting with extra marinade. You can griddle or cook inside in a skillet if you prefer.
- Serve hot, with toasted garlic bread.
TEX MEX SHRIMP
What a delightful way to enjoy shrimp with a Tex-Mex flavors, over savory Pearl Couscous and served with fresh green beans.
Provided by Carol White
Categories Seafood
Time 15m
Number Of Ingredients 9
Steps:
- 1. Rinse and drain shrimp, then pat dry; sprinkle Tex-Mex chili mix over shrimp and coat very well.
- 2. Preheat large skillet on medium high, add olive oil, onions, bell peppers, and garlic, saute for about 2 minutes. Then add shrimp, tomatoes, parsley and cook 1 - 2 minutes until shrimp are opaque. (Do not let shrimp over cook.)
- 3. Then add lime juice. Remove from heat and serve over rice, pasta, or couscous. Add a steam veggie for a balance meal. Enjoy!
TEX MEX SALAD
As a suggestion add grilled shrimp, chicken or sliced flank steak. If you have any left over grape tomatoes, throw those in, too.
Provided by gailanng
Categories Corn
Time 1h
Yield 4-660 serving(s)
Number Of Ingredients 16
Steps:
- To make black bean and corn relish. Combine black beans, corn, red onion and red bell pepper. Pour over vinegar, squeeze the juice of 1/2 of a lime, season with salt and pepper and allow to sit for a half an hour or up to one day.
- For the salad dressing. Combine sour cream, salsa, the juice of half a lime, chile powder, cumin and salt and pepper. Stir to combine. Every salsa is a little different so you may need to add more salsa or add more sour cream to reach the desired consistency for your dressing. Adjust seasonings with salt and pepper.
- For the main salad. Chop up romaine lettuce. Add avocado, black bean and corn relish, cheese and cilantro. Pour over dressing and toss to combine. Garnish the top with more shredded cheese and cilantro. Serve with cut up slices of lime and tortilla chips.
TEX-MEX SHRIMP FAJITAS WITH SQUASH AND ZUCCHINI
These Tex-Mex fajitas feature grilled shrimp rubbed with chili powder, chipotle chile powder and paprika.
Provided by Food Network Kitchen
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the shrimp in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
- Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.
- Prepare an outdoor grill for medium-high heat.
- Brush the grill grates with oil. Grill the shrimp until cooked through, about 2 minutes per side.
- Serve with the warm tortillas and toppings.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
TEX-MEX GRILLED SHRIMP AND SALSA
Tex-Mex seasoned shrimp with homemade smoky grilled salsa for dipping. I serve this as a main dish but it would make a great appetizer as well.
Provided by Soup Loving Nicole
Categories Shrimp Recipes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Combine shrimp, olive oil, paprika, chili powder, and cumin in a large bowl. Gently stir until evenly combined. Cover and refrigerate while you prepare the salsa.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill tomatoes, onion, garlic, and jalapeno for 4 minutes. Flip and grill until tomatoes and jalapenos are blistered, about 4 minutes more.
- Cut tops off the tomatoes and discard. Cut jalapeno in half, scrape the skin off, and discard seeds. Quarter the onion. Squeeze garlic cloves from their skins.
- Place the grilled vegetables in a blender. Add lime juice and salt; blend until smooth. Add cilantro and pulse until evenly blended.
- Transfer shrimp to the hot grill and cook for 2 minutes per side. Serve with the salsa.
Nutrition Facts : Calories 151.6 calories, Carbohydrate 7.5 g, Cholesterol 172.6 mg, Fat 4.7 g, Fiber 1.6 g, Protein 19.9 g, SaturatedFat 0.8 g, Sodium 789.8 mg, Sugar 2.8 g
TEX MEX GRILLED SHRIMP AND CORN SALAD
What can I say....yummo!
Provided by Lynn Socko
Categories Seafood
Time 50m
Number Of Ingredients 10
Steps:
- 1. Peel and de-vein shrimp. Make marinade using only enough olive oil to make it a paste. https://www.justapinch.com/recipes/sauce-spread/marinade/reduced-sodium-liquid-marinade.html
- 2. Rub marinade on shrimp and let sit in fridge for about 1-2 hr prior to grilling.
- 3. Bake 6 slices of thin bacon for about 12 min in a 375° oven. Let cool and cut in half longways and wrap around shrimp. Secure with toothpick or by placing them on skewers.
- 4. Make a batch of pico de gallo.https://www.justapinch.com/recipes/sauce-spread/salsa/pico-de-gallo-7.html Let sit in colander for a little while to make sure juices are removed.
- 5. Drain and rinse can of beans. Mix together with well drained pico de gallo. Let sit until corn is grilled.
- 6. Remove hush and wash corn. Season if you'd like with favorite spices. You can also rub it with the marinade you use for the shrimp.
- 7. Place corn on grill and turn every few minutes. You just want a slight char. Once inside, cut kernels off of corn and add to pico de gallo and beans. Add cotija cheese and mix together. You can also grill your lemons if preferred.
- 8. Grill shrimp till done.
- 9. For a pretty presentation place salad on plate and top with grilled shrimp. Serve with tomatillos salsa if desired.
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GRILLED SHRIMP FAJITAS - DELIGHTFUL MOM FOOD
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5/5 (2)Total Time 35 minsCategory Dinner, Grilling, MainCalories 234 per serving
- In a medium bowl, stir together the maple syrup, oil, vinegar, paprika,cumin, garlic salt, and pepper.Rinse the shrimp and pat dry with a paper towel. Add the shrimp to the bowl. Cover and marinate in the refrigerator for at least 30 minutes but not more than 1 hour.
- In a small bowl whisk together the sour cream and hot sauce. Set aside until ready to serve and drizzle lightly over tacos.
- Meanwhile, while the shrimp marinates, prepare and slice the vegetables and chop any toppings such as cilantro and avocado.
- Warm 16 corn tortillas (this prevents them from breaking when the are folded over. Layer two together and fill it with the peppers and onion mixture, shrimp, avocado slices, cilantro and a drizzle of the spicy salsa and fresh lime juice. Repeat for the remaining tortillas. This makes 6-8 fajitas, depending on how full you like them.
TEX-MEX GRILLED SHRIMP TACOS - RECIPE - FINECOOKING
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- In a large bowl, toss together the shrimp, scallions, cilantro, salsa, mayonnaise, salt and pepper until well combined.
COPYCAT HOOTERS TEX MEX NACHOS RECIPE - RECIPES.NET
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Cuisine ATotal Time 20 minsCategory ChipsCalories 629 per serving
- When the meat mixture is cooked, remove and drain the excess oil and then return to the same pan.
7 FAST & EASY TEX-MEX RECIPES | FOOD & WINE
From foodandwine.com
Estimated Reading Time 4 mins
- Tex-Mex Cavatappi. Flavors of the Southwest—cilantro, lime, chili, and salsa—come together here on corkscrew-shaped macaroni. Chunky salsa works as a great ready-made sauce for pasta.
- Southwestern Quinoa with Corn, Black Beans and Poblano. This healthy dish features corn, black beans, and a spicy poblano pepper. It can be served chilled, as a salad, and also makes a great side for grilled meats.
- Quick and Easy Chicken Fajitas. Instead of marinating for hours, the chicken in these easy fajitas is sautéed in a quick sauce, which means dinner is ready in just 30 minutes.
- Southwestern Tortilla Salad. This Tex-Mex favorite comes together in minutes. You'll be surprised by how quick and easy it is to make your own refried beans—and how much better they taste than the ready-made variety.
- Chipotle Shrimp Tostadas. To create this Southwestern-inspired dish, shrimp are tossed with chipotle chile powder (made from dried, smoked jalapeños), grilled, then layered on top of crunchy fried corn tortillas and crisp, citrusy slaw.
- Pepper Jack Cheeseburgers with Jalapeño-Cumin Sauce. The cheeseburger is an American icon; this one acquires Tex-Mex overtones, thanks to jalapeño-laced Pepper Jack cheese.
- Queso Fresco Quesadillas with Apricot-Chile Salsa. Simple queso fresco quesadillas are served with a mildly sweet and tangy apricot and red chile salsa.
GRILLED SHRIMP TOSTADAS - HISPANIC FOOD NETWORK
From hispanicfoodnetwork.com
Cuisine MexicanTotal Time 30 minsCategory Main DishCalories 260 per serving
- Place the pulp from the avocados in a medium bowl and slightly mash with a fork or a potato masher leaving some large chunks. Add tomato, lime juice, salt, pepper, cilantro, red onion, garlic and mix thoroughly.
- Season shrimp with salt, then mix in crushed garlic and 2 tbsp salsa verde. Thread the shrimp onto 4 skewers.
- Light the grill or indoor grill pan on medium flame, when hot spray the grates with oil and grill the shrimp about 1 to 2 minutes on each side. Set aside.
TEX-MEX SHRIMP - WOMAN'S DAY
From womansday.com
Servings 4Total Time 18 minsEstimated Reading Time 50 secsCalories 292 per serving
- Thread on 10-in. metal skewers. Grill shrimp 6 to 8 minutes, turning once, until just barely opaque at center.
MEXICAN GRILLED SHRIMP WITH CORN SALSA - NO. 2 PENCIL
From number-2-pencil.com
5/5 (2)Total Time 30 minsEstimated Reading Time 3 mins
- Grill corn, on side without foil, over medium high heat with cover down until corn is tender, about 20 minutes.
SAN ANTONIO TEX MEX RESTAURANTS: 10BEST TEXMEX RESTAURANT ...
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Author Kimberly SutaPublished 2021-08-17Estimated Reading Time 9 mins
- Carnitas Lonja. San Antonio. Located just south of Southtown, Carnitas Lonja may be off the beaten path, but it's most assuredly a path you want to go down.
- La Fonda on Main. La Fonda is one of the prettiest restaurants in the city, with its white stucco and gorgeous patio covered by a giant oak tree. Sipping a margarita and eating La Fonda's signature salsa that tastes as if the ingredients were picked fresh that day, you feel like you just might be in Mexico.
- Panchito's. Olmos Park. Whether for breakfast, lunch, or dinner this delectable Tex-Mex restaurant is a San Antonio favorite. You can expect to find all of your classics here and then some.
- Rosario's. King William District. Rosario's, which has been around now for over 20 years, has transported itself from a local favorite to a critically-acclaimed restaurant.
- Paloma Blanca Mexican Cuisine. Brackenridge Park. Paloma Blanca is conveniently located in Alamo Heights and is something of an oasis, particularly on a hot summer day, with its flowering landscape and tropical palm trees.
- Acenar. River Walk. Acenar, located downtown on the Riverwalk, is a spectacularly innovative and contemporary Tex-Mex restaurant that Zagat has noted for their "killer food."
- Casa Rio Mexican Restaurant. River Walk. Casa Rio has long been a tradition and a favorite for many families in San Antonio. The restaurant holds the distinction of being the first business to open its doors on the River Walk.
- Tito's. Tito's is your classic hole in the wall restaurant, but it's most definitely worth a visit. Located in San Antonio's acclaimed arts district, Southtown, Tito's is the place the locals go again and again and again.
- Lala's Gorditas. San Antonio. Get a taste of a San Antonio tradition at the new Lala's Gorditas, located just a few minutes south of downtown. Although the restaurant is new, these family recipes have been delighting food lovers for decades.
- Mi Tierra Cafe Y Panaderia. Downtown. Mi Tierra might indeed be a tourist destination, but it's earned that reputation for a reason. This family-owned restaurant has been in business since 1941.
SPICY PEACH SALSA ON BBQ GRILLED SHRIMP | KEVIN IS COOKING
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5/5 (1)Total Time 16 minsCategory AppetizersCalories 212 per serving
- Using a paper towel, dry lightly and toss the shrimp with olive oil to coat and salt and pepper. Set aside until ready to grill.
- In a mixing bowl add the oil, rice wine vinegar, crushed and chopped garlic, cumin, sugar, salt and pepper. Whisk thoroughly and let sit while chopping the vegetables.
- Make small dice of the jalapeños, red onion, bell peppers and peach. Finely chop the cilantro and add all to the dressing mixture in bowl and mix well.
TEX MEX CORN AND GRILLED SHRIMP RECIPE - REDBOOK
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Estimated Reading Time 1 min
- Meanwhile, in a medium bowl, toss shrimp with the remaining tablespoon olive oil, 1/2 teaspoon of the chili powder, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
- Place shrimp on grill 2 to 3 minutes before corn finishes cooking, turning once until shrimp are browned and cooked through.
TEX-MEX GRILLED SHRIMP AND SALSA RECIPE - RECIPES.NET
From recipes.net
Cuisine Tex MexCategory BBQ & GrilledServings 4Total Time 35 mins
- Combine shrimp, olive oil, paprika, chili powder, and cumin in a large bowl. Gently stir until evenly combined. Cover and refrigerate while preparing the salsa.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill tomatoes, onion, garlic, and jalapeno for 4 minutes. Flip and grill for about 4 minutes more until tomatoes and jalapenos are blistered.
- Cut tops off the tomatoes and discard. Cut jalapeno in half, scrape the skin off, and discard seeds. Quarter the onion. Squeeze garlic cloves from their skins.
- Place the grilled vegetables in a blender. Add lime juice and salt; blend until smooth. Add cilantro and pulse until evenly blended.
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