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Tex-Mex Grilled Shrimp and Salsa
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Spicy chili shrimp with smoky grilled salsa - perfect as a starter or main dish!
Ingredients:
  • 1 pound raw jumbo shrimp, peeled, tails left on
  • 1 tablespoon olive oil
  • 0.5 teaspoon paprika
  • 0.5 teaspoon chili powder
  • 4 Roma tomatoes
  • 0.5 large onion
  • 0.5 head head garlic
  • 1 jalapeno pepper
  • 1 tablespoon lime juice
  • 0.25 cup chopped fresh cilantro
Instructions:
  • Mix shrimp with olive oil, paprika, chili powder, and cumin in a large bowl until evenly coated. Cover and refrigerate as you make the salsa.
  • Preheat the outdoor grill until it's nice and hot, then lightly oil the grate. Grill the tomatoes, onion, garlic, and jalapeno for 4 minutes. Flip and continue grilling until the tomatoes and jalapenos are nicely blistered, about 4 minutes more.
  • Prepare the tomatoes by slicing off the tops and removing them. Cut the jalapeno in half, remove the skin, and discard the seeds. Quarter the onion and squeeze the garlic cloves from their skins.
  • Transfer the grilled vegetables into a blender, then add lime juice and salt. Blend until smooth. Finally, toss in the cilantro and pulse until well combined.
  • Place the shrimp on the sizzling grill and cook for 2 minutes on each side. Serve with the salsa.

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