Mexican Shrimp
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Mexican Shrimp
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Serve these flavorful Mexican shrimp with a fresh tomato, corn, and avocado salad for an easy dinner in just 20 minutes!
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Ingredients
FOR THE SALAD
- 2 cups fresh or frozen corn (about 3 medium ears)
- 10 ounces halved cherry tomatoes (or about 1 ¾ cups of cored, chopped tomatoes)
- ½ small red onion, diced
- 1 avocado, diced
- 2 tablespoons chopped fresh cilantro (or substitute with fresh parsley)
- 2 tablespoons olive oil
- 1 tablespoon freshly-squeezed lime juice
- Kosher salt and ground black pepper, to taste
FOR THE SHRIMP
- 2 lbs. large shrimp, peeled and deveined
- 1 tablespoon chili powder
- 1 teaspoon all-purpose flour
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (or substitute with regular paprika)
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon ground cayenne pepper
- ½ teaspoon kosher salt, plus more to taste
- 2 tablespoons olive oil
- Optional, for serving: tortilla chips; hoe cakes; rice; additional cilantro or fresh parsley garnish
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Instructions
PREPARE THE SALAD
- Steam or boil the corn until crisp-tender (about 3-4 minutes). Drain and cool to room temperature. NOTE: If you like your corn very crisp, you can skip the step of cooking the kernels. Just add the raw corn straight off the cob directly into the salad. It will soften a bit as it sits in the dressing and combines with the other ingredients.
- In a large bowl, combine corn with remaining salad ingredients. Toss to coat, then set aside and let “marinate” while you prepare the shrimp.
COOK THE SHRIMP
- Place shrimp in a large bowl; set aside.
- In a small bowl, whisk together chili powder, flour, cumin, garlic powder, paprika, onion powder, oregano, cayenne and salt.
- Sprinkle the seasoning blend over the shrimp; toss to coat.
- Heat oil in a large skillet over medium-high heat. Cook the shrimp for 3 to 4 minutes, flipping once, until they are opaque and cooked through.
Notes
- Substitute with frozen, thawed corn. If using thawed frozen corn, you do not need to steam or boil it before adding it directly to the salad.
- If you like the fresh corn very crisp, you can skip the step of steaming and boiling. Instead, just cut the kernels from the cobs and add them directly to the salad. The corn will soften a bit as it sits in the dressing and absorbs some of the other ingredients.
- Don't want to make a fresh tomato salad? Omit that step and just serve the seasoned shrimp in bowls, on top of green salads, in tacos, or with rice.
- Spicy Mexican Shrimp: add more cayenne to the seasoning blend for extra heat. As written, this dish is fairly mild.
- Cooking for a smaller family? Cut all of the ingredients in half to prepare less salad and just one pound of shrimp.
Nutrition Information
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Serving
1/6 of the shrimp and salad
Calories
359kcal
(18%)
Carbohydrates
18g
(6%)
Protein
34g
(68%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Cholesterol
381mg
(127%)
Sodium
1400mg
(58%)
Potassium
566mg
(16%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
1018IU
(20%)
Vitamin C
25mg
(28%)
Calcium
245mg
(25%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Serving | 1/6 of the shrimp and salad | |
| Calories | 359kcal | 18% |
| Carbohydrates | 18g | 6% |
| Protein | 34g | 68% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 381mg | 127% |
| Sodium | 1400mg | 58% |
| Potassium | 566mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 1018IU | 20% |
| Vitamin C | 25mg | 28% |
| Calcium | 245mg | 25% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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