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Home Recipes Dishes & Beverages BBQ

Southwestern Shrimp with Salsa

Name: Southwestern Shrimp with Salsa
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 4 servings.
Cuisine: North America, Mexican
Ingredients: 2 tablespoons olive oil; 1 tablespoon chili powder; 1 teaspoon ground coriander; 1 teaspoon dried oregano; 3/4 teaspoon garlic salt; 1/2 teaspoon ground cumin; 1/2 teaspoon pepper; 20 uncooked shrimp (16-20 per pound), 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

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Test Kitchen Approved

Total Time

Prep: 45 min. Grill: 10 min.

Makes

4 servings

Updated: Jan. 06, 2023

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

Southwestern Shrimp with Salsa Recipe photo by Taste of Home

Ingredients

2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon ground coriander
1 teaspoon dried oregano
3/4 teaspoon garlic salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
20 uncooked shrimp (16-20 per pound), 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

Directions

In a large bowl or shallow dish, combine the first 7 ingredients. Add the shrimp and turn to coat. Cover and 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, discarding 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.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

5 shrimp with 1/2 cup rice and 3/4 cup salsa: 432 calories, 15g fat (2g saturated fat), 154mg cholesterol, 1206mg sodium, 51g carbohydrate (4g sugars, 6g fiber), 27g protein.

Southwestern Shrimp with Salsa

Ingredients

Directions

Nutrition Facts

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