Tex-Mex Grilled Shrimp and Salsa Recipe

Tex-Mex Grilled Shrimp and Salsa Recipe

How To Make Tex-Mex Grilled Shrimp and Salsa

Grilled shrimp with a seasoning of paprika, cumin, & chili powder is served with a tomato-jalapeno salsa. It’s a dish that works as an entree and appetizer.

Preparation: 20 minutes
Cooking: 15 minutes
Total: 35 minutes



For Shrimp:

  • 1lbraw jumbo shrimp,peeled, tails left on
  • 1tbspolive oil
  • ½tsppaprika
  • ½tspchili powder
  • ¼tspground cumin

For Salsa:

  • 4roma tomatoes
  • ½large onion
  • ½headgarlic
  • 1jalapeno pepper
  • 1tbsplime juice
  • 1tspsalt
  • ¼cupfresh cilantro,chopped


  1. 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.

  2. 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.

  3. 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.

  4. Place the grilled vegetables in a blender. Add lime juice and salt; blend until smooth. Add cilantro and pulse until evenly blended.

  5. Transfer shrimp to the hot grill and cook for 2 minutes per side. Serve with the salsa.


  • Calories: 142.78kcal
  • Fat: 4.83g
  • Saturated Fat: 0.81g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 2.73g
  • Polyunsaturated Fat: 0.82g
  • Carbohydrates: 8.23g
  • Fiber: 1.57g
  • Sugar: 2.76g
  • Protein: 16.76g
  • Cholesterol: 142.88mg
  • Sodium: 657.55mg
  • Calcium: 87.72mg
  • Potassium: 361.43mg
  • Iron: 0.81mg
  • Vitamin A: 104.78µg
  • Vitamin C: 17.42mg
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