Tex-Mex Grilled Shrimp and Salsa

Dip chili-seasoned shrimp into a homemade smoky grilled salsa with this recipe you can serve as an appetizer or entree.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 152 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Place the grilled vegetables in a blender. Add lime juice and salt; blend until smooth. Add cilantro and pulse until evenly blended.

Step 5

Transfer shrimp to the hot grill and cook for 2 minutes per side. Serve with the salsa.