Southwestern Shrimp With Salsa Recipe

Name: Southwestern Shrimp With Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 tablespoon chili powder; 1 teaspoon garlic salt; 1 teaspoon ground coriander; 1 teaspoon dried oregano; 1/2 teaspoon ground cumin; 1/2 teaspoon pepper; 20 uncooked jumbo shrimp, peeled and deveined; 1 cup uncooked saffron rice; 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

Servings: persons

2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon garlic salt
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon pepper
20 uncooked jumbo shrimp, peeled and deveined
1 cup uncooked saffron rice
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

1
In a large resealable plastic bag, combine the first seven ingredients. Add the shrimp; seal and turn to coat. Refrigerate for 30 minutes.
2
Meanwhile, cook rice according to package directions.
3
In a small bowl, combine avocado and lime juice; toss to coat. Add the remaining ingredients; gently stir to combine.
4
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.

805

kcal

Calories

Fat

Carbs

126

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 tablespoon chili powder, 1 teaspoon garlic salt, 1 teaspoon ground coriander, and more.

Yes, Southwestern Shrimp With Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Southwestern Shrimp With Salsa

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