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Seafood

Image of shrimp and garlic-cilantro sauce

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Enjoy something fresh and flavorful with this quick shrimp recipe.

Shrimp and Garlic-Cilantro Sauce

Prepare sauce. Squeeze limes for juice (1/4 cup). Add to bowl of food processor: cilantro, oil, garlic, lime juice, vinegar, adobo, serrano pepper, and onion. Blend 1–2 minutes until completely smooth.

Prepare shrimp. Preheat large sauté pan on medium for 2–3 minutes. Add shrimp, butter, and sazón to pan; cook 3–4 minutes, stirring occasionally, until shrimp are pink and opaque. Serve shrimp in <a href="https://wpvip.publix.com/spanish-en/recipe/mofongo/">Mofongo</a> cups with garlic-cilantro sauce.

No matter what your menu looks like, this classic Spanish dish is sure to keep everyone at the table talking.

Seafood Paella

Chop onion (1 cup) and garlic finely. Chop tomatoes roughly (about 2 cups).

Chop cilantro finely (1/3 cup). Scrub/wash clams and mussels.

Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan and add chorizo; cook 2–3 minutes, stirring constantly, or until lightly browned, then transfer chorizo to a plate. Add shrimp to same pan; cook 2–3 minutes, stirring occasionally, or until shrimp are pink and opaque, then transfer shrimp to plate.

Add to pan: onion, garlic, and saffron; cook 3–4 minutes. Stir in rice; add broth and bring to a boil. Reduce heat; cover and simmer about 20 minutes or until rice is tender.

Stir in tomatoes, peas, and chorizo; top with clams and mussels. Cover and cook about 5 minutes until clams and mussels open (discard any unopened shellfish). Stir in shrimp and olives, then sprinkle with cilantro. Serve.

Give your next celebration more flavor with this light and refreshing shrimp salad—sure to make every heart feel full.

Citrus-Avocado Shrimp Salad

Bring large stockpot of water to a boil. Squeeze limes for juice (5 tablespoons). Chop cilantro (1 cup). Peel, pit, and cut avocados into 1-inch pieces. Cut shrimp in half (wash hands).

Add shrimp to boiling water and remove pot from heat. Cook shrimp 2–3 minutes, stirring gently, or until shrimp are pink and opaque; drain well.

Combine in large bowl: lime juice, cilantro, avocado chunks, pico de gallo, hot sauce, and seasoning until blended; gently stir (fold) in shrimp.

Chill shrimp salad 30 minutes (or overnight). Serve with chips (if desired).