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.
Serves:
Ingredients
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
Instructions
-
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.
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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.
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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.
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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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Transfer shrimp to the hot grill and cook for 2 minutes per side. Serve with the salsa.
Nutrition
- 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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