Southwest Shrimp Recipes

SOUTHWESTERN SHRIMP WITH SALSA

Steps:

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

SOUTHWEST GRILLED SHRIMP

Steps:

• Mix oil, spices and sugar in large bowl until well blended. Add shrimp; toss to coat well. Thread shrimp onto skewers.
• Grill over medium heat 2 to 3 minutes per side or just until shrimp turn pink.

SOUTHWEST SHRIMP RECIPE

Steps:

• Soak 6 to 8 (10 to 12-inch) long wooden skewers in water for at least 30 minutes.
• Rinse shrimp and pat dry with paper towel.
• In a medium mixing bowl, whisk together the olive oil, lime juice, sherry, garlic, cumin, salt, red chili flakes and Tabasco. Place sauce in a medium-size zip top baggie and add shrimp. Place in refrigerator to marinade for 45 minutes to 1 hour. Don't leave any longer - or the lime juice will start to cook the shrimp!
• While the shrimp are marinating, make the garnish: in a small mixing bowl, stir together the chopped red pepper and cilantro.
• Preheat grill or boiler to high. If broiling, make sure oven rack is 5 to 6 inches from heat element.
• Thread about 4 or 5 shrimp on each skewer, piercing through the head and just above the the tail of each shrimp, so they form a "u" on the skewer.
• If grilling: carefully brush grill with vegetable or canola oil and grill shrimp skewers, uncovered, for 3 minutes. When the shrimp no longer stick to the grill surface, flip over. Grill for an additional 2 to 4 minutes or until cooked through (watch carefully so they don't burn).
• If broiling: Place skewers on a foil-lined cookie sheet and broil for 2 minutes. Turn over and continue cooking until pink and cooked through around another 2 minutes. Watch carefully so they don't burn or get overcooked.
• Remove shrimp from skewers, place on a serving platter or in a shallow bowl and garnish with pepper-cilantro mixture. Can also serve with some/all of the garnish on the side. Serve hot.

LONGHORN WILD WEST SHRIMP

Steps:

• Add oil to a frying pan, pot, or to the insert to your Instant Pot. If using the Instant Pot, set to high saute. Mix flour, salt, and pepper and place in a bowl. Place milk in another bowl. Dredge the shrimp in the milk, then the flour mixture, and shake off excess. Fry in oil until cooked - remove with a slotted spoon and put on a paper towel. Repeat with all shrimp. Melt butter and garlic and lemon. If you are using your Instant Pot, remove the oil, clean out the pot, and place these ingredients in there. Add peppers and about 1.5 tablespoons of the seasoning and saute over low heat. Drizzle the sauce and peppers over the top of the shrimp and serve with ranch dressing

GRILLED SOUTHWEST SHRIMP ON SKEWERS

Steps:

• Rinse, drain, and peel the shrimp.
• Put shrimp on skewers.
• Mix ketchup, picante sauce, sugar and lemon juice.
• Brush the sauce on the shrimp, reserving some to serve with the shrimp.
• Grill shrimp 5-8 minutes or until done, basting occasionally with the sauce.
• Heat and serve the remaining sauce on side.
• I like to serve this over a bed of rice.

SOUTHWESTERN STIR-FRIED SHRIMP

Steps:

• In medium glass or plastic bowl, mix lime juice, cornstarch, cumin, salt and black pepper. Stir in shrimp. Cover and refrigerate 1 hour.
• Heat 12-inch nonstick skillet over medium heat. Add yellow and red bell peppers, onion, broth, garlic, red pepper and cilantro; cook and stir 2 minutes. Add shrimp mixture; cook and stir 3 to 4 minutes or until shrimp are pink and firm.

SOUTHWESTERN SHRIMP SOFT TACOS

Steps:

• Combine marinade ingredients with 1/4 cup water and season with salt. Add shrimp; refrigerate 1 hour. To make relish, cut corn kernels off cob. Lightly spray a sturdy skillet with cooking spray and heat over moderately high heat. (Avoid Teflon pans, which should not be used when cooking at such high temperatures.) Stir-fry corn until golden brown. Pour corn into a bowl and add remaining relish ingredients; season with salt. Remove shrimp and reserve marinade. Lightly spray the same skillet with cooking spray and heat on high until very hot. Toss in a few shrimp at a time and cook until just opaque; remove shrimp. Pour marinade into pan, bring to boil and boil for 2 minutes; lower heat and simmer until thick. Put 4 shrimp on each tortilla; top with corn relish and marinade sauce. Sprinkle with cilantro and green onion.