SHEET PAN SHRIMP TACOS WITH PICO DE GALLO
This gluten free Sheet Pan Shrimp Tacos recipe is ready in 20 minutes! It's topped with homemade pico de gallo salsa and Mexican crema.
Provided by Christine Rooney
Categories Main Course
Time 20m
Number Of Ingredients 19
Steps:
- Heat oven to 400 degrees.
- Clean and peel 1 lb. of shrimp. Place the shrimp on a baking sheet and drizzle with 2 tsp. of olive oil. Sprinkle with 1/4 tsp. of salt and pepper. Sprinkle 1 tsp. garlic powder, 1 tsp. cumin, 1 tsp. smoked paprika, and 1/2 tsp. of adobo seasoning. Toss until the shrimp is coated in oil and spices.
- Place the baking sheet in the oven and bake for 8-10 minutes. The shrimp should be fully cooked but not rubbery. Remove pan when shrimp is finished cooking (chop shrimp into pieces if desired).
- Finely chop 3 large tomatoes, 1/2 an onion, 2 cloves garlic, 1 jalapeno pepper (remove seeds), 1/4 cup fresh cilantro, and cut a lime in half.
- Place the tomatoes, onions, garlic, jalapeno, and cilantro in a small bowl. Stir until completely combined. Add the juice of half a lime and 1/8 tsp. salt and pepper. Stir until combined. Adjust lime and salt levels to taste.
- Combine 1/2 cup sour cream, the juice of 1 lime, 1/4 tsp. garlic powder, 1 tsp. honey and a pinch of salt in small bowl. Stir until completely combined.
- To serve: Warm a few tortillas. Add the shrimp, a few spoonfuls of pico de gallo, and a drizzle of Mexican crema. Top with more cilantro and a squeeze of lime. Add fresh vegetables like sliced radishes and spinach if desired.
Nutrition Facts : Calories 328 kcal, ServingSize 2 cups, Carbohydrate 38 g, Protein 25 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 229 mg, Sodium 1199 mg, Fiber 4 g, Sugar 6 g
GRILLED SHRIMP GAZPACHO
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat grill, grill pan or nonstick pan over medium-high heat. Pour the pico de gallo into a blender and blend until smooth, about 30 seconds. Add the vegetable mix to blender and pulse until well chopped. Pour the mixture in a bowl and season with salt and pepper, stir and pour the gazpacho into 4 soup bowls.
- Season the shrimp with salt and pepper and grill until warmed through, about 1 minute per side. Place the shrimp evenly over the gazpacho and add cilantro. Serve with fresh lime wedge.
MARGARITA SHRIMP WITH PICO DE GALLO COCKTAIL SAUCE
Provided by Food Network
Number Of Ingredients 17
Steps:
- Combine all ingredients in a medium bowl. Fold together. Cover and refrigerate until needed.
- In blender, add in canola oil, garlic, shallots, jalapeno, cilantro, lime juice and tequila. Blend into a smooth puree. In the refrigerator, marinate shrimp in a large bowl in puree for 1 hour. Grill over an open flame or in a grill pan or saute in 1 tablespoon oil. Serve shrimp warm with Pico De Gallo Cocktail Sauce.
PICO DE SHRIMPO
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 10m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Mix the shrimp, cilantro, cumin, tomatoes, jalapenos, lime zest and juice and red onions in a bowl. Season with salt and pepper. Serve with fresh tortilla chips.
CHEF SCOTT'S PICO DE GALLO
Tomatoes, cilantro, and spices in perfect harmony!
Provided by Chef Scott
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h30m
Yield 25
Number Of Ingredients 10
Steps:
- Place the tomatoes, red onion, cilantro, jalapeno pepper, salt, black pepper, garlic, and lime juice into a large mixing bowl. Pour in the vinegar and vegetable oil, and gently mix to combine. Cover, and refrigerate 1 hour before serving.
Nutrition Facts : Calories 51.1 calories, Carbohydrate 2.8 g, Fat 4.5 g, Fiber 0.8 g, Protein 0.6 g, SaturatedFat 0.7 g, Sodium 562.3 mg, Sugar 1.4 g
PICO DE GALLO SHRIMP SALAD
This is a really tasty, low-fat salad recipe that I found in the Chicago Sun-Times, originally from the Miraval Spa in Arizona. Prep time includes the 30 minute chill time.
Provided by Hey Jude
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine shrimp, tomato, red onion, jalapeno and cilantro and refrigerate while dressing is prepared.
- For dressing, combine all dressing ingredients in a small bowl and whisk until smooth.
- Gently stir dressing into shrimp mixture; refrigerate for 30 minutes before serving.
- I serve this in bowls lined with butter lettuce.
Nutrition Facts : Calories 162.5, Fat 6.1, SaturatedFat 3.4, Cholesterol 104.6, Sodium 483.6, Carbohydrate 10.9, Fiber 0.8, Sugar 4.8, Protein 16
SHRIMPO DE GALLO
All the tastiness of pico with the addition of spicy shrimp. This is great as an appetizer or even a light lunch. Serve with tortilla chips.
Provided by RICKSTER2
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Season shrimp with salt. Heat olive oil in skillet over medium-high heat. Add the shrimp, garlic, and chili powder. Cook, tossing occasionally, until shrimp are pink and just cooked through, about 3 minutes. Remove from the skillet and let cool.
- Combine tomatoes, avocado, jalapenos, onion, cilantro, and lime juice in a large bowl and season with salt. Add the cooled shrimp and stir to combine. Chill before serving.
Nutrition Facts : Calories 162.7 calories, Carbohydrate 9.6 g, Cholesterol 115 mg, Fat 8.1 g, Fiber 4.1 g, Protein 14.4 g, SaturatedFat 1.2 g, Sodium 210.5 mg, Sugar 4.1 g
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