Tex Mex Grilled Shrimp And Salsa

“Savory shrimp, crunchy veggies, and a hint of spice come together in this mouthwatering Tex-Mex-inspired dish.

Grilled to perfection and served in a warm flour tortilla with a fresh and zesty salsa, these tacos are the epitome of summer flavors in every bite.”

Ingredients

• For the Shrimp:
• 1 pound large shrimp, peeled and deveined
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lime, juiced
• For the Salsa:
• 2 cups diced fresh tomatoes
• 1 cup diced red onion
• 1/2 cup diced fresh cilantro
• 1 jalapeño pepper, seeded and finely chopped
• 2 tablespoons lime juice
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• For the Grilled Shrimp and Assembly:
• 5 small flour tortillas
• Shredded cheese, for serving
• Chopped fresh cilantro, for garnish

Instructions

Preheat your grill to medium-high heat.

In a small bowl, mix together cumin, smoked paprika, cayenne pepper, salt, and black pepper.

Add the olive oil, garlic, and lime juice to the bowl and whisk until well combined.

Add the shrimp to the marinade, tossing to coat, and let it marinate for at least 30 minutes.

Meanwhile, prepare the salsa.

In a medium bowl, combine diced tomatoes, red onion, cilantro, jalapeño pepper, lime juice, salt, and black pepper.

Stir well to combine and refrigerate until ready to serve.

Remove the shrimp from the marinade, letting any excess liquid drip off.

Grill the shrimp for 2-3 minutes per side, or until they’re pink and cooked through.

Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

Assemble the tacos by placing a few grilled shrimp onto a tortilla, followed by a spoonful of the fresh salsa.

Top with shredded cheese and garnish with chopped cilantro.

Serve immediately and enjoy!

Notes

For the shrimp marinade, make sure to whisk the mixture well to combine, and don’t be shy with the garlic – it adds amazing flavor! Also, be gentle when adding the shrimp to the marinade, you want to coat them evenly without damaging them.

For the salsa, you can adjust the level of heat to your liking by using more or less jalapeño pepper.

Don’t over-mix the salsa, you want it to stay fresh and chunky.

When grilling the shrimp, make sure the grill is hot before adding the shrimp to get those nice sear marks.

Don’t overcrowd the grill, cook the shrimp in batches if necessary.

When assembling the tacos, don’t be stingy with the salsa, it’s the star of the show! You can also customize your tacos with your favorite toppings, like diced avocado or diced radishes.

Leftover salsa can be stored in the fridge for up to 3 days and is great as a dip for chips or veggies.

You can also use leftover grilled shrimp in salads or as a topping for a breakfast omelette.

Nutrional Value

• Calories: 320
• Total Fat: 14g
• Saturated Fat: 2.5g
• Cholesterol: 150mg
• Sodium: 350mg
• Total Carbohydrates: 24g
• Dietary Fiber: 4g
• Sugars: 8g
• Protein: 26g