Spicy Mexican Shrimp Recipe

Spicy Shrimp and Tomatoes (Low Carb Keto) Simply So Healthy

WebSep 2, 2021 · Add garlic and cook until fragrant---about one minute. Stir the garam masala, cinnamon, cumin seeds, and black pepper into the onion mixture. Toast, stiring …

Rating: 5/5(8)

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Spicy Shrimp Taco Lettuce Wraps Gimme Delicious

WebJul 4, 2018 · To cook the shrimp. In a medium bowl whisk together olive oil, garlic, cumin, chili, and salt. Add shrimp and mix until shrimp is covered …

Rating: 4.6/5(21)
1. In a medium bowl whisk together olive oil, garlic, cumin, chili, and salt. Add shrimp and mix until shrimp is covered in seasoning. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. Cook 2-3 minutes per side or until shrimp is cooked through. Turn off heat and finish with a squeeze of lime (optional).
2. In a medium bowl, gently combine tomato, avocado, cilantro, lime juice and a sprinkle of salt and pepper and mixed through. Set aside.
3. Add the sour cream, jalapeno, garlic, cilantro, lime and salt and pepper to a food processor. Blend for 30 seconds or until creamy.
4. Plac two romaine or butter lettuce leaves on top of each-other for each lettuce wraps. Top with 4-5 pieces of shrimp, a few tablespoons of avocado salsa and a genros drizzle of the spicy jalapeno cilantro sauce. Enjoy hot or cold!

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Mexican Shrimp Healthy Mexican Shrimp with Rice

WebFeb 18, 2019 · Instructions. In a large skillet or Dutch oven with a tight-fitting lid, heat 1 tablespoon of the oil over medium-high heat. Once the oil is …

Rating: 4.8/5(47)
1. In a large skillet or Dutch oven with a tight-fitting lid, heat 1 tablespoon of the oil over medium-high heat. Once the oil is hot but not smoking, swirl to coat the pan, then add the shrimp. Sprinkle with ½ teaspoon chili powder, ½ teaspoon garlic powder, ¼ teaspoon cumin, and ¼ teaspoon salt. Stir to coat the shrimp with the spices, then continue to saute just until the shrimp is pink and fully cooked through, about 2 to 3 minutes. Remove to a plate and set aside.
2. Add the remaining ½ tablespoon oil, onion, jalapeno, and bell pepper. Cook until the vegetables begin to soften, about 5 minutes. Add the oregano, black pepper, the remaining 1 teaspoon chili powder, 1 teaspoon garlic powder, and ½ teaspoon cumin. Stir to coat the vegetables and cook 30 seconds. Add the rice and beans. Stir to coat once more.
3. Add the diced tomatoes in their juices and water. Stir to combine the ingredients. Bring to a gentle boil, cover, then reduce the heat to a simmer. Let simmer 30 minutes. Remove the lid and stir, scraping up any rice that has started to stick to the bottom of the pot. Re-cover and continue to let simmer with the lid on until the rice is tender, 10 to 15 additional minutes, stirring the pot every 10 minutes to prevent sticking. If the rice begins to dry out, add a bit more water as needed.
4. Stir in the green onions, cilantro, and reserved shrimp. Squeeze the lime over the top. Serve warm with desired toppings.

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