Tex Mex Shrimp Recipes

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TEX-MEX GRILLED SHRIMP AND SALSA

Tex-Mex seasoned shrimp with homemade smoky grilled salsa for dipping. I serve this as a main dish but it would make a great appetizer as well.

Provided by Soup Loving Nicole

Categories     Seafood     Shellfish     Shrimp

Time 35m

Yield 4

Number Of Ingredients 12



Tex-Mex Grilled Shrimp and Salsa image

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.

Nutrition Facts : Calories 151.6 calories, Carbohydrate 7.5 g, Cholesterol 172.6 mg, Fat 4.7 g, Fiber 1.6 g, Protein 19.9 g, SaturatedFat 0.8 g, Sodium 789.8 mg, Sugar 2.8 g

1 pound raw jumbo shrimp, peeled, tails left on
1 tablespoon olive oil
½ teaspoon paprika
½ teaspoon chili powder
¼ teaspoon ground cumin
4 Roma tomatoes
½ large onion
½ head head garlic
1 jalapeno pepper
1 tablespoon lime juice
1 teaspoon salt
¼ cup chopped fresh cilantro

TEX-MEX SHRIMP FAJITAS WITH PEPPERS AND ONIONS

These Tex-Mex fajitas are filled with zesty grilled shrimp and charred peppers and onions.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 19



Tex-Mex Shrimp Fajitas with Peppers and Onions image

Steps:

  • For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the shrimp in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
  • For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
  • Prepare a grill for medium-high heat and brush the grill grates with oil.
  • Grill the shrimp until cooked through, about 2 minutes per side.
  • Serve with the warm tortillas and toppings.

1 tablespoon paprika
2 teaspoons light brown sugar
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
1/2 teaspoon garlic powder
Kosher salt
1 1/2 pounds peeled and deveined large shrimp
1 tablespoon olive oil
1 lime, juiced
2 red bell peppers, cut into 1-inch strips
2 yellow bell peppers, cut into 1-inch strips
2 large red onions, thickly sliced
3 tablespoons olive oil
2 limes, juiced
Kosher salt
Neutral oil, for oiling the grill grates
Warm tortillas, for serving
Suggested toppings: guacamole, sliced pickled jalapenos, lime wedges, salsa, chopped scallions, shredded pepper Jack, sour cream

TEX-MEX SHRIMP AND NOODLES

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9



Tex-Mex Shrimp and Noodles image

Steps:

  • Heat 1 tablespoon vegetable oil in a Dutch oven or large wide pot over medium-high heat. Add the shrimp, 1 teaspoon chili powder and 1/4 teaspoon salt. Cook, stirring occasionally, until the shrimp are just cooked through, about 3 minutes; transfer to a bowl.
  • Add the remaining 3 tablespoons vegetable oil and the pasta to the pot. Cook, stirring, until golden, 3 minutes; transfer to a separate bowl.
  • Reduce the heat to medium and add the onion, bell pepper, 1/2 teaspoon salt and 1 to 2 tablespoons water to the pot. Cook, stirring, until the vegetables soften, about 3 minutes.
  • Increase the heat to medium high; stir in 2 cups water, the tomatoes, toasted noodles and 1/2 teaspoon salt. Bring to a simmer, stirring to break up any clumps. Cover, reduce the heat to medium, and cook, stirring occasionally, until the noodles are tender and most of the water is absorbed, 10 to 12 minutes. Stir in the shrimp. Top each serving with sour cream, pickled jalapenos and cilantro.

Nutrition Facts : Calories 619 calorie, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 182 milligrams, Sodium 893 milligrams, Carbohydrate 72 grams, Fiber 5 grams, Protein 36 grams

1/4 cup vegetable oil
1 pound large shrimp, peeled and deveined
2 teaspoons chili powder
Kosher salt
12 ounces fideo pasta or broken angel-hair pasta
1 white onion, thinly sliced
1 green bell pepper, thinly sliced lengthwise
1 15-ounce can diced tomatoes
Sour cream, pickled jalapenos and chopped fresh cilantro, for topping

TEX-MEX SHRIMP FAJITAS WITH SQUASH AND ZUCCHINI

These Tex-Mex fajitas feature grilled shrimp rubbed with chili powder, chipotle chile powder and paprika.

Provided by Food Network Kitchen

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 19



Tex-Mex Shrimp Fajitas with Squash and Zucchini image

Steps:

  • Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the shrimp in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
  • Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.
  • Prepare an outdoor grill for medium-high heat.
  • Brush the grill grates with oil. Grill the shrimp until cooked through, about 2 minutes per side.
  • Serve with the warm tortillas and toppings.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

1 tablespoon paprika
2 teaspoons light brown sugar
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
1/2 teaspoon garlic powder
Kosher salt
1 1/2 pounds peeled and deveined large shrimp
1 tablespoon olive oil, plus more for oiling the grill grates
Juice of 1 lime
2 tablespoons olive oil
1 medium zucchini, cut into 1/4-inch half-moons
Kosher salt.
1 medium yellow squash, cut into 1/4-inch half-moons
1 bunch scallions, cut into 1-inch lengths
1 large tomato, chopped
1 red jalapeno, seeded and thinly sliced
1/2 cup roughly chopped fresh cilantro
Warm tortillas, shredded Cheddar, guacamole, sliced pickled jalapenos, lime wedges, tomatillo salsa and chopped scallions

TEX MEX SHRIMP AND SQUASH GRAIN BOWL WITH AVOCADO DRESSING

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 3 servings

Number Of Ingredients 21



Tex Mex Shrimp and Squash Grain Bowl with Avocado Dressing image

Steps:

  • For the squash: Prepare the quinoa according to the package instructions. Set aside.
  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Place the butternut squash on the baking sheet. Spray with the olive oil, then sprinkle with cumin, salt and pepper, and rub the seasonings on the pieces. Roast, turning once to ensure they are not burning, until crisp-tender with brown edges, about 20 minutes.
  • For the avocado dressing: Blend the avocado, almond milk, cilantro, jalapeno and cider vinegar, if using, lime juice, salt and pepper in a food processor. Add a tablespoon of water or a bit more lime juice to make the sauce thinner, if desired. Set aside in an airtight container.
  • For the grain bowls: Add the olive oil, garlic and onion to a large nonstick skillet over medium heat and cook, stirring occasionally, until the onion turns brown and translucent, 3 to 4 minutes.
  • Increase the heat to medium-high, then toss in the shrimp. Add the chili powder and smoked paprika and cook, tossing occasionally, until the shrimp is plump, the outside edges are seared and there are no more visible raw areas, 5 to 7 minutes.
  • Add the kale to the skillet along with the lime juice. Cook, tossing occasionally, allowing the kale to wilt under the steam of the lime juice until the kale has softened yet is still crisp, 3 to 5 minutes. Remove everything from the heat.
  • Divide the quinoa, butternut squash and shrimp and kale mix among three bowls. Toss together in the individual bowls. Top with equal amounts of the dressing. Garnish with cilantro, green onions and lime juice.

1 cup uncooked quinoa
3 cups 2-inch chunks butternut squash
Olive oil cooking spray, for the squash
2 teaspoons ground cumin
Sea salt and freshly ground black pepper
1/2 small avocado, pitted and peeled
3/4 cup unsweetened almond milk
1/3 cup chopped fresh cilantro
1/2 jalapeno, optional
1 1/2 tablespoons apple cider vinegar, optional
Juice of 1 lime, plus additional if needed
Sea salt and freshly ground black pepper
1 tablespoon olive oil
2 teaspoons minced garlic
1/3 cup chopped red onion
1 pound jumbo shrimp, peeled and deveined
1 teaspoon chili powder
1 teaspoon smoked paprika
3 cups chopped kale leaves
Juice of 1 lime, plus additional for garnish
Garnish: chopped fresh cilantro, sliced green onions

TEX-MEX SHRIMP AND GRITS

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 20



Tex-Mex Shrimp and Grits image

Steps:

  • For the grits: Bring 3 cups of the stock to a boil in a medium saucepan. Slowly stir in the grits. Return to a boil and cook over a medium heat for 3 to 4 minutes. Turn down the heat to low and stir in the pepper jack, queso blanco and crema. Cook for another 3 to 4 minutes. Stir in the butter and keep warm.
  • Heat the remaining 2 cups chicken stock in a separate pan.
  • For the shrimp: Meanwhile, add the butter and olive oil to a large skillet over a medium-high heat. Sprinkle the shrimp with the taco seasoning and a pinch of salt and pepper. Add the shrimp to the skillet and cook until they begin to turn pink, 1 to 2 minutes on each side, then remove and set aside. (The shrimp will finish cooking later in the sauce.)
  • Add the chorizo to the skillet and break it up with a spatula. Add the onion and all the peppers to the skillet and season with salt and pepper. Continue cooking until the chorizo is cooked through, 4 to 5 minutes. Add the tomato paste and cook for an additional minute. Stir in the hot stock and hot sauce to taste. Return the shrimp to the skillet with their juices. Cook until the shrimp are cooked through, an additional 2 minutes. Add the lime juice. Taste and adjust seasoning as needed.
  • To serve, spoon the shrimp and sauce over the grits and garnish with the cilantro.

5 cups low-sodium chicken stock
3/4 cups quick-cooking grits
1 1/2 cups grated pepper jack cheese
1 1/2 cups grated queso blanco
1/2 cup Mexican crema
2 tablespoons salted butter
2 tablespoons salted butter
1 tablespoon olive oil
1 1/2 pounds peeled and cleaned jumbo shrimp
1 tablespoon taco seasoning
Kosher salt and freshly ground black pepper
8 ounces Mexican chorizo
1 medium onion, diced
1 red bell pepper, diced
1 jalapeno pepper, diced
1 poblano pepper, diced
1 tablespoon tomato paste
Hot sauce, to taste
Juice of 1 lime
Fresh cilantro leaves, for garnish

TEX-MEX SHRIMP COCKTAIL

Make and share this Tex-Mex Shrimp Cocktail recipe from Food.com.

Provided by ratherbeswimmin

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 10



Tex-Mex Shrimp Cocktail image

Steps:

  • Whisk together the first 3 ingredients; pour into a large zip-lock freezer bag.
  • Add in shrimp and next 3 ingredients, turning to coat.
  • Seal and chill 4 hours, turning occasionally.
  • Add avocado; mix up.
  • Serve in chilled glasses, garnish with lime slices and cilantro sprigs.

Nutrition Facts : Calories 198.4, Fat 5.9, SaturatedFat 0.8, Cholesterol 159.4, Sodium 723.1, Carbohydrate 19.2, Fiber 2.9, Sugar 11.8, Protein 18.2

1/4 cup hot red jalapeno jelly
1 tablespoon lime zest
1/4 cup fresh lime juice
1 lb peeled large cooked shrimp
1 cup diced mango
1/2 cup diced red bell pepper
1/4 cup chopped fresh cilantro
1 small avocado, diced
lime, slices
fresh fresh cilantro stem

SMOKY TEX-MEX BARBECUE SAUCE

This is one of the best barbecue sauces I have tasted in a long time. It can be used as a marinade, a basting sauce and a dipping sauce. I used it for pork ribs but it would be good with chicken, too.

Provided by Irmgard

Categories     Sauces

Time 15m

Yield 1 cup

Number Of Ingredients 14



Smoky Tex-Mex Barbecue Sauce image

Steps:

  • In a saucepan, heat the oil over medium heat; fry the garlic and onion, stirring occasionally, until softened, about 3 minutes.
  • Add the ketchup, water, vinegar, sugar, chili powder, oregano, Worcestershire sauce, cumin, mustard, salt and liquid smoke; bring to a boil.
  • Reduce the heat and simmer until slightly thickened, about 3 minutes.
  • Let cool before using for marinating or basting. If using as a dipping sauce, measure off the required amount, reheat and thin with a little water.

2 teaspoons vegetable oil
2 garlic cloves, minced
1/3 cup onion, minced
3/4 cup ketchup
1/3 cup water
2 tablespoons cider vinegar
4 teaspoons brown sugar, packed
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon Worcestershire sauce
1/2 teaspoon ground cumin
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon liquid smoke

TEX-MEX PORK CHOPS

A quick recipe to do, no need to marinade the pork chops. One of my favorite bbq recipe. Comes from Coup de Pouce (magazine in Quebec)

Provided by Boomette

Categories     Pork

Time 17m

Yield 4 serving(s)

Number Of Ingredients 6



Tex-Mex Pork Chops image

Steps:

  • In a small bowl, mix the brown sugar, cumin, chili powder and salt. Add the oil and mix well. Rub the pork chops with the mixture. (You can do this step and keep them in the fridge until the next day).
  • Preheat the bbq to medium heat. Lightly oil the grill. Put the pork chops on the grill. Close the cover of the bbq. Cook 5 to 7 minutes or until that the pork is a little bit pink inside. (turn the pork chops at mid cooking).

Nutrition Facts : Calories 193.9, Fat 9.7, SaturatedFat 2.5, Cholesterol 59, Sodium 679.2, Carbohydrate 4.5, Fiber 0.6, Sugar 3.5, Protein 21.6

1 tablespoon brown sugar
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon salt
1 tablespoon vegetable oil
4 pork loin chops with bone (about 1 1/2 lb/750 g in total)

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From foodalibi.wordpress.com


TEX MEX SHARK AND SHRIMP RECIPE - FOOD NEWS
Heat the olive oil in a skillet over medium heat. Mix in the shark, shrimp, and tomatoes with green chiles. Cover, and cook 15 minutes, or until shark is easily flaked with a fork. Serve the shark mixture over the cooked egg noodles. Sprinkle with mozzarella cheese, and …
From foodnewsnews.com


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