Spicy Grilled Shrimp with a Mexican Flare

grilled shrimp with rice and mango salsa

NEED A MEXICAN FLARE TO YOUR SHRIMP DISH? 

Well I’ve got the answer for you! My Spicy Grilled Shrimp with a Mexican Flare! I always forget that Cinco De Mayo kicks off the month of May because it comes up so fast! But no worries! Even though I and late to the game on this, I feel like we can celebrate it all through the month! And hopefully you agree! 

grilled shrimp with rice and salsa

Grabbing a few spices from my pantry, (like cumin, chipotle, smoked paprika and chili powder, along with some avocado oil and lime, I had some fun blending these ingredients together for a marinade. Now when marinating shrimp, you don’t need a long time because the acidity in the lime can actually begin to break down the shrimp and it will almost start to cook! Just 20 – 30 minutes is enough! There’s a whole science thing behind this that I won’t go into (pretty much because I only know the tiniest bit about it to be slightly dangerous with this knowledge)! You know how the saying goes! 

TIME TO GRILL IT! 

Putting the shrimp on skewers is so easy and really helps to make it easy to grill. Just remember to soak any wooden skewers for 30 – 60 minutes in water first so the meat/vegetables you use pull right off the skewer nice and easy. Grill for a few minutes on each side, and it’s done! 

grilled shrimp with rice and mango salsa

MAKE IT A FULL COURSE MEAL! 

I decided to make some white rice, mixing in scallions, cilantro and lime, and an Avocado Mango Salsa to compliment the shrimp!  When I sat down to eat dinner, I ended up mixing the rice with the salsa and shrimp and it reminded me of Paella (but of course not the full authentic dish)! And, I took the left over shrimp down to a neighbors that night for drinks and late night appetizers, the shrimp was a HUGE hit! Hope you enjoy it like I did! 

So until next time,

Let’s get cookin’

Madeline 

Spicy Grilled Shrimp with a Mexican Flare

Make everyday Cinco de Mayo with my Grilled Mexican Shrimp dish! WIth spices such as chipolte, cumin, smoked paprika and chili powder, I can sneak in a Mexican flare. With "finely" minced Jalapena pepper to give it a kick, you'll put this on everything from seadfood to steak! Serve with my Avocado Mango Salsa and voila!
Prep Time30 mins
Cook Time15 mins
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Keyword: cumin, easygrilledshrimp, grilledshrimp, mexicandish, shrimpdish, spicyshrimp
Servings: 4 servings
Author: Madeline Kohler

Equipment

  • 1 8 oz jar with lid
  • Wooden or metal skewers for grilling
  • 9" x 13" aluminum pan or glass dish
  • 1 Medium Mixing Bowl

Ingredients

Grilled Shrimp and Marinade

  • 1 pound shrimp (21-25 count), peeled and deveined
  • cup avocado oil
  • 1 tsp cumin
  • 1 tsp chipotle seasoning
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp honey
  • 1 tbsp lime juice (freshly squeezed)
  • 1 tsp Jalapeno pepper, finely minced
  • 1 tsp kosher or sea salt
  • 2 tbsp cilantro or parsley, freshly chopped

Mango Avocado Salsa

  • 1 cup mango, fresh or frozen thawed, diced
  • 1 whole avocado, diced
  • 1 tsp avocado oil
  • ½ tsp honey
  • ½ tsp cumin
  • ½ tsp chili powder
  • ½ tsp chipotle
  • ½ tsp smoked paprika
  • ½ tsp kosher or sea salt
  • ½ tsp Jalapeno, finely minced optional
  • 1 tbsp cilantro or parsley, fresh, chopped

White Rice with Lime, Cumin and Chopped Scallions

  • 1 cup uncooked rice
  • 2 cups water or chicken broth
  • ½ tsp kosher or sea salt
  • 2 scallions, chopped
  • 1 tbsp lime juice, fresh
  • 1 tbsp cilantro or parsley, fresh, chopped

Instructions

Grilled Shrimp and Marinade

  • Rinse and pat dry shrimp and lay in the glass dish or pan.
  • If using wooden skewers, soak them in water until ready to use (at least 30 minutes).
  • Mix all ingredients for the marinade in a jar, cover with lid and shake well to combine ingredients.
  • Pour marinade over shrimp, mixing well in dish, and let sit for 30 minutes (no more).
  • Turn on grill to medium.
  • Skewer 4 pieces of shrimp on each skewer.
  • Place directly on the grill grate and grill for 2 minutes on each side.
  • Serve with Avocado Mango Salsa and White Rice.

Avocado and Mango Salsa

  • Place all salsa ingredients in bowl.
  • Toss to combine and let rest for 30 minutes or refrigerate until serving.

White Rice with Lime, Cumin and Chopped Scallions

  • Make 1 cup of white rice according to instructions.
  • Add fresh lime juice.
  • Chop 2 scallions and add to cooked rice.
  • Add cumin and lime juice, salt and pepper to taste.
  • Toss to combine. Top with fresh cilantro or parsley.

Notes

grilled shrimp with rice and mango salsa mango salsa

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