Tex-Mex Grilled Shrimp and Salsa Recipe

Shrimp: Peeled and deveined, these are the star of the dish, offering a tender and juicy bite.

Olive oil: Used to coat the shrimp, helping the spices adhere and adding a rich flavor.

Chili powder: Adds a smoky, spicy kick to the shrimp.

Cumin: Provides a warm, earthy flavor that complements the chili powder.

Garlic powder: Enhances the overall flavor with a subtle garlic taste.

Salt: Essential for seasoning both the shrimp and the salsa.

Black pepper: Adds a touch of heat and depth to the shrimp seasoning.

Tomatoes: Fresh and diced, they form the base of the salsa.

Red onion: Adds a sharp, tangy flavor to the salsa.

Cilantro: Fresh and chopped, it brings a burst of herbaceous flavor to the salsa.

Lime juice: Adds a refreshing tang to the salsa, balancing the flavors.

When grilling shrimp, ensure they are evenly coated with the spice mixture by tossing them thoroughly in the mixing bowl. This guarantees that each shrimp absorbs the flavors of the chili powder, cumin, and garlic powder. Additionally, to prevent the shrimp from sticking to the grill, lightly oil the grill grates before placing the skewers on them. For the salsa, let the diced tomatoes, red onion, and cilantro sit for a few minutes after mixing to allow the flavors to meld together, enhancing the overall taste.

• shrimp - Substitute with scallops: Scallops have a similar texture and mild flavor, making them a good alternative for grilling.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, suitable for grilling.

• chili powder - Substitute with paprika: Paprika provides a mild heat and smoky flavor, similar to chili powder.

• cumin - Substitute with ground coriander: Ground coriander has a warm, citrusy flavor that can mimic the earthiness of cumin.

• garlic powder - Substitute with onion powder: Onion powder offers a similar savory depth, though with a slightly different flavor profile.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add moisture.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor, often described as more earthy.

• diced tomatoes - Substitute with diced bell peppers: Bell peppers provide a similar texture and a sweet, slightly tangy flavor.

• diced red onion - Substitute with diced shallots: Shallots offer a milder, sweeter flavor compared to red onions.

• chopped cilantro - Substitute with chopped parsley: Parsley provides a fresh, slightly bitter flavor that can stand in for cilantro.

• lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and brightness, though with a slightly different citrus flavor.

• Allow the grilled shrimp to cool to room temperature before storing. This helps prevent condensation, which can make the shrimp soggy.
• Place the shrimp in an airtight container or a resealable plastic bag. If using a bag, try to remove as much air as possible to maintain freshness.
• Store the salsa separately in another airtight container. This prevents the shrimp from becoming too moist and losing its grilled texture.
• Label the containers with the date to keep track of freshness.
• Store the shrimp in the refrigerator for up to 3 days. The salsa can also be refrigerated for up to 3 days, but it's best enjoyed fresh.
• For longer storage, freeze the shrimp. Lay them out on a baking sheet in a single layer and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the shrimp to a resealable freezer bag or airtight container. Label with the date and store for up to 2 months.
• To thaw frozen shrimp, place them in the refrigerator overnight. For a quicker method, you can place the sealed bag in a bowl of cold water for about 30 minutes.
• Reheat the shrimp by grilling them for a couple of minutes on each side or by using a skillet over medium heat until warmed through. Avoid microwaving as it can make the shrimp rubbery.
• The salsa is best made fresh, but if you need to store it, ensure it's in an airtight container to maintain its vibrant flavors and textures.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the pan.
  3. Place the shrimp in the skillet and cook for 2-3 minutes, flipping halfway through until they are heated through.
  4. For the salsa, you can either serve it cold or warm it slightly in a separate pan for about 1-2 minutes.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the shrimp on a baking sheet lined with parchment paper.
  3. Cover the shrimp with aluminum foil to prevent them from drying out.
  4. Heat in the oven for about 10 minutes or until warmed through.
  5. Serve the salsa cold or at room temperature.

• Microwave Method:

  1. Place the shrimp in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they do not overcook.
  4. Stir the salsa and microwave for an additional 30 seconds if you prefer it warm.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the shrimp in a single layer in the air fryer basket.
  3. Heat for about 3-4 minutes, shaking the basket halfway through to ensure even heating.
  4. Serve the salsa cold or at room temperature.

• Sous Vide Method:

  1. Preheat your sous vide water bath to 140°F (60°C).
  2. Place the shrimp in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 15 minutes.
  4. Serve the salsa cold or at room temperature.

• Grill: Used to cook the shrimp, providing a smoky flavor and beautiful grill marks.

• Mixing bowl: Used to combine the olive oil, chili powder, cumin, garlic powder, salt, and black pepper with the shrimp.

• Skewers: Used to thread the shrimp for grilling, making it easier to handle and cook evenly.

• Tongs: Used to turn the shrimp on the grill, ensuring they cook evenly on both sides.

• Cutting board: Used as a surface for dicing the tomatoes and red onion, and chopping the cilantro.

• Chef's knife: Used to dice the tomatoes and red onion, and chop the cilantro for the salsa.

• Small bowl: Used to combine the diced tomatoes, red onion, cilantro, lime juice, and salt to make the salsa.

• Measuring spoons: Used to measure out the chili powder, cumin, garlic powder, salt, black pepper, and lime juice accurately.

• Serving platter: Used to present the grilled shrimp and salsa together for serving.

Marinate in advance: Prepare the shrimp marinade the night before and let the shrimp soak up the flavors overnight.

Pre-dice vegetables: Dice the tomatoes, red onion, and cilantro ahead of time and store them in the fridge.

Use pre-peeled shrimp: Buy shrimp that are already peeled and deveined to save prep time.

Double the salsa: Make extra salsa and use it for other meals throughout the week.

Batch grilling: Grill extra shrimp and use them in salads or tacos for quick meals later.