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Shrimp

Coctel de Camaron (Mexican-Style Shrimp Cocktail)

Ingredients

Steps

Nutritional information

Cóctel de Camarón (Mexican-Style Shrimp Cocktail)

Thaw shrimp, if needed. Prepare large bowl of ice water. Bring large saucepan of water and 1 tablespoon salt to a boil. Stir in shrimp and remove from heat. Let stand 2–3 minutes until shrimp are pink and opaque. Submerge shrimp in ice water; let chill to 40°F, then peel. 

Juice limes (1/2 cup). Chop onion, tomato, and cilantro coarsely; place in large bowl. Chop jalapeño finely, discarding membranes and seeds if desired; add to bowl. Stir in ketchup, vegetable juice, lime juice, taco sauce, and remaining 1 teaspoon salt. Fold in shrimp. Chill mixture 1 hour.  

Halve avocados, discard pits, and chop flesh finely. Divide shrimp mixture among 6 chilled cocktail glasses. Garnish with avocados. Serve with hot sauce and tostadas, if using. 

Tostones with Shrimp and Mango

Thaw shrimp, if needed. Place canola oil in 6-quart Dutch oven and heat to 375°F; preheat large, nonstick sauté pan on medium 2–3 minutes. Chop cilantro coarsely and jalapeño finely, if using. Coat shrimp with seasoning and olive oil (wash hands).

Place shrimp in pan and cook 2–3 minutes, stirring occasionally, until pink and opaque. Remove shrimp from pan; let cool, then chop into bite-size pieces and chill.

Combine in small bowl: mango, tri-pepper mix, onions, lime juice, jalapeños, salt, pepper, and 1 tablespoon cilantro; stir to blend.

Fry tostones in canola oil 4–5 minutes on each side until crisp. Drain on paper towels. Season with additional salt, if using, and let cool slightly.

Arrange tostones on serving platter. Top evenly with guacamole, shrimp, and mango salsa; sprinkle with remaining 1 tablespoon cilantro. Serve.

Mojo Shrimp

Juice grapefruit and limes (1/4 cup each). Slice green onions thinly; chop cilantro finely (1/4 cup). Combine in large bowl: grapefruit juice, lime juice, olive oil, cumin, oregano, garlic paste, and adobo seasoning until blended; reserve ¾ cup mojo. Place shrimp in medium bowl; add remaining ¼ cup mojo and stir to combine. Let stand to marinate 30 minutes.

Melt butter in large, nonstick sauté pan on medium 2–3 minutes. Add shrimp and cook 3–4 minutes, flipping occasionally, until shrimp are pink and opaque. Serve over Garlic-Onion Yuca; top with green onions, cilantro, and reserved mojo.

Nutritional Information

Pan-Fried Garlic-Chili Shrimp

Thaw shrimp, if needed. Slice garlic (1/4 cup) and chili thinly. Chop cilantro finely (1/2 cup). Juice 2 limes (2 tablespoons); cut remaining 1 lime into wedges.

Melt butter in large sauté pan on medium-high 4–5 minutes. Add garlic and chilies; cook 30–60 seconds, stirring often, until garlic is golden. Add shrimp and cook 2–3 minutes, stirring occasionally, until pink and opaque.

Stir in cilantro, lime juice, salt, and pepper. Serve over rice, if using, with lime wedges on the side.

Image of shrimp and garlic-cilantro sauce

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.

Seafood

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.

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).