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Shrimp

Ingredients

Steps

Nutritional information

Broiled Shrimp Tostadas

Preheat oven to broil on HIGH; line baking sheet with foil. Halve avocado, scoop out flesh, and chop coarsely. Chop cilantro (¼ cup) and cucumber (1 cup) finely; cut lime into wedges. Combine avocado, cilantro, cucumber, salsa, and 2 tablespoons dressing until well blended.

Place shrimp in medium bowl, add cumin and remaining 2 tablespoons dressing, and stir to combine. Arrange shrimp in single layer on prepared baking sheet (wash hands). Broil 3–4 minutes until shrimp are pink and opaque.

Arrange tostadas on serving platter. Top with salsa mixture, greens, and shrimp. Serve with lime wedges.

Cuban-Style Enchilado Shrimp and Rice

Cut bell peppers and onions into ½-inch cubes; chop garlic finely. Juice 2 limes (2 tablespoons); cut remaining 2 limes into wedges.

Heat oil in large sauté pan on medium 2–3 minutes. Stir in peppers, onions, garlic, onion powder, garlic powder, and 1 teaspoon each salt and pepper. Cook 4–5 minutes, stirring occasionally, until vegetables begin to soften.

Stir in wine. Cook 2–3 minutes until liquid is reduced by half, then stir in tomato sauce, water, sugar, and bay leaves. Bring to a boil, then cover and reduce heat to medium-low. Simmer 2 hours, stirring occasionally.

Prepare rice following package instructions during last 30 minutes of cook time. Chop cilantro coarsely (½ cup). Place shrimp in bowl (wash hands); stir in lime juice and remaining 1 teaspoon each salt and pepper until coated. Stir into sauce and cook 3–4 minutes until shrimp are pink and opaque. Serve shrimp and sauce over rice, sprinkled with cilantro, with lime wedges on the side.

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

Appetizers & Snacks

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).