Grilled Shrimp Salsa Recipes

IRRESISTIBLE GRILLED SHRIMP WITH FRUIT SALSA

Steps:

• In a large resealable plastic bag, combine the first eight ingredients. Add the shrimp; seal bag and turn to coat. Refrigerate for 30 minutes., Meanwhile, place salsa ingredients in a food processor; cover and process until finely chopped. Transfer to a small bowl. Chill until serving., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Thread shrimp onto three metal or soaked wooden skewers. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink, turning once. Serve with salsa.,

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.

GRILLED SHRIMP WITH SALSA VERDE

Steps:

• Mince together the garlic, capers, and 1/2 teaspoon of the salt, and place in a small bowl. Stir in the mint, parsley, olive oil, lemon juice, and red-wine vinegar.
• Preheat the broiler or prepare a grill. Butterfly the shrimp by slicing down the center of each, lengthwise, almost but not completely through. Open both sides to lay flat. Season with the remaining 1/2 teaspoon of the salt and the pepper. Broil or grill for 2 minutes per side. Place 4 shrimp on each plate and spoon some of the sauce over them. Serve with lemon.

GRILLED SHRIMP WITH TOMATILLA SALSA

Steps:

• Preheat oven to 425 degrees. Preheat grill.
• Place tomatilla and pepper on a cooking tray and roast for 20 minutes, or until tender and lightly brown. Cool completely. Place in food processor or blender with remaining salsa ingredients. Puree until smooth.
• Heat grill or grill pan until smoking, making sure the grill is very clean. Brush grill with oil and allow to burn off. Brush the shrimp with oil and sprinkle all sides with salt and pepper. Place on grill and cook 4 minutes on each side. Serve immediately with the tomatilla salsa.

GRILLED SHRIMP WITH MANGO SALSA

Steps:

• Toss together the cilantro, mangoes, lime juice, jalapeno and red onions in a medium bowl. Divide half of the mixture among 4 glasses with a wide mouth, reserving the remaining half to top with.
• Meanwhile, preheat a grill or grill pan to medium-high heat.
• Add the shrimp to a large bowl and toss with the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill the shrimp on each side until opaque and slightly charred, 1 to 2 minutes.
• Add the shrimp to the 4 glasses with the salsa and top with the remaining salsa. Garnish with a plantain chip.

GRILLED SHRIMP SALSA VERDE

Steps:

• Soak 20 wooden skewers in enough water to cover for 30 minutes (prevents skewers from burning on the grill).
• Make the salsa verde: puree all the ingredients, except the shrimp, in a blender or food processor until smooth and set aside.
• This can be make ahead and covered and kept in the refrigerator overnight-remove from the refrigerator 30 minutes before grilling.
• Thread 3 shrimp through the head on one skewer and with a second skewer thread through the tail, repeat for all the shrimp.
• This method of 2 skewers keeps the shrimp from spinning when turning on the grill.
• Brush both sides of skewers with the salsa verde, can be assembled up to 4 hours ahead if kept refrigerated.
• Prepare grill and cook 2-4 minutes per side until shrimp turn pink and are lightly charred.
• Turn to grill 2-4 minutes more.

GRILLED SHRIMP TACOS WITH TROPICAL SALSA

Steps:

• For the shrimp: Place the shrimp, limes and onions in a resealable plastic bag. Whisk together the oil, salt, cloves, lime juice and chipotle in a small bowl. Pour over the shrimp in the bag and seal the bag, squeezing out as much air as possible. Marinate in the refrigerator for 1 to 2 hours.
• For the tropical salsa: Meanwhile, combine the pineapple, avocado, cactus, jalapenos and mangoes in a medium bowl. Add the cilantro, vinegar, oil and epazote and toss to combine. Keep refrigerated until ready to serve.
• For assembly: Preheat a grill to medium-high heat. Remove the shrimp from the marinade and sprinkle with salt. Place the shrimp on the grill over direct heat and cook, turning once, until they are charred and the flesh is pink, 2 to 3 minutes per side. Add the cooked shrimp to the salsa and toss to combine. Sprinkle with salt. To serve, whisk together the crema, adobo, lime zest and lime juice in a small bowl. Build the tacos starting with a corn tortilla, add 4 to 5 shrimp, 1/4 cup tropical salsa, a drizzle of the crema mixture and some cilantro leaves.

GRILLED SHRIMP WITH MANGO SALSA

Steps:

• MAKE THE SALSA:.
• Combine all ingredients in a bowl.
• Set aside, so they can marry.
• TO MAKE THE SHRIMP:.
• Rinse and drain shrimp; pat dry with paper towels.
• In a bowl, combine shrimp, soy sauce and orange juice.
• Let stand 10 minutes.
• Meanwhile, prepare a grill, oiling the grill rack.
• Thread shrimp onto metal skewers (or wooden skewers that have been soaked in water for about an hour).
• Brush with oil and grill over medium heat, regularly brushing with soy mixture, 3 to 4 minutes per side, until shrimp are cooked through.
• When finished grilling, remove from skewers and place on a serving platter.

GRILLED SHRIMP WITH PINEAPPLE SALSA

Steps:

• Spray grill with nonstick spray; preheat barbecue (medium-high heat). Thread shrimp on 6 skewers. Whisk 2 tablespoons oil and 2 tablespoons lime juice in small bowl to blend; brush mixture over shrimp. Sprinkle shrimp with salt and pepper; let marinate 15 minutes.
• Sprinkle 12 pineapple slices with salt and pepper. Grill pineapple until just tender, about 4 minutes per side. Transfer to work surface; cut pineapple into 1/2-inch pieces. Place in bowl; mix in onion, cilantro, chili, remaining 2 tablespoons oil and 2 tablespoons lime juice. Season salsa with salt and pepper.
• Grill shrimp until just opaque in center, about 5 minutes. Serve with salsa.