Best Irresistible Grilled Shrimp With Fruit Salsa Recipes

SOUTHWESTERN SHRIMP WITH SALSA

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add the shrimp; seal and turn to coat. Refrigerate for 30 minutes., Meanwhile, cook rice according to package directions., In a small bowl, combine avocado and lime juice; toss to coat. Add the remaining ingredients; gently stir to combine., Drain shrimp and discard marinade. Thread shrimp onto metal or soaked wooden skewers; place on greased grill rack. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes or until shrimp turn pink, turning once. Serve with rice and salsa.

SHRIMPLY IRRESISTIBLE FROM CRAZY PLATES

Steps:

• In a small bowl, combine soy sauce, lime juice, brown sugar, olive oil, ketchup, garlic, coriander, and cumin.
• Pour over shrimp in glass baking dish or ziploc bag.
• Refrigerate 1 hour. Soak wooden skewers if you want to do skewers. (I find this the best).
• Put all salsa ingredients in a food processor and pulse on and off until mixture is pureed. Put in a bowl and refrigerate until ready to serve.
• Remove shrimp from marinade and thread 4 pieces onto each skewer.
• Grill over medium-high grill for 3 to 4 mins per side basting with extra marinade.
• Serve and enjoy.

SPICY SWEET SHRIMP WITH PINEAPPLE SALSA

Steps:

• Cook rice according to package directions. Stir in beans; cover and keep warm., While rice cooks, heat oil in a large skillet over medium-high heat. Saute onion until tender, 3-4 minutes. Stir in pineapple juice, brown sugar and chili sauce; bring to a boil. Cook, uncovered, on high until liquid is reduced to 1/2 cup, 10-12 minutes., For salsa, toss pineapple with red pepper, cilantro, red onion, lime juice, salt and pepper., Once sauce has reduced, stir in shrimp and return just to a boil. Reduce heat; simmer, uncovered, until shrimp turns pink, 2-3 minutes. Serve with rice mixture and salsa.

BUTTERY GRILLED SHRIMP

Steps:

• In a small bowl, combine the first 5 ingredients; set aside 1/4 cup. Thread shrimp onto 8 metal or soaked wooden skewers., Grill shrimp, covered, over medium heat 3-5 minutes on each side or until shrimp turn pink, basting occasionally with butter mixture. Remove from grill; brush with reserved butter mixture.

PINEAPPLE BOAT SHRIMP WITH FRUIT SALSA

Steps:

• In a resealable plastic bag, add the shrimp, 3 tablespoons soy sauce, the lemongrass, 1 tablespoon of ginger and the cornstarch and combine well. Refrigerate for 30 minutes.
• In a large saute pan over high heat, heat the peanut oil and add half the shrimp mixture. Saute for 3 to 4 minutes and remove. Repeat for second batch of shrimp, adding additional oil, if necessary.
• Add in the red bell peppers and the onions and saute for 3 minutes, then add the jalapeno, garlic, and the remaining 1 tablespoon of ginger. Stir in the remaining soy sauce and add the shrimp back into the saute pan. Heat until warmed through. Transfer to a serving platter and serve with the Fruit Salsa.
• In a glass bowl, combine the mint, serrano pepper, ginger, rice vinegar and red pepper flakes. Stir in the pineapple, the onions, red bell pepper and apricots. Cover and refrigerate for at least 30 minutes before serving.

ISLAND TROPICAL SHRIMP WITH FRUIT SALSA

Steps:

• In a large bowl- combine all ingredients except shrimp & set aside.
• Go ahead & preheat your grill to medium heat.
• Toss shrimp in baste mix & grill on lightly oiled grill. Turning once, cook 4 minutes on each side.
• Baste shrimp once more before serving.
• Serve on top of warm fruit salsa.
• Warm Fruit Salsa:.
• In sauté pan over medium heat- sauté oil, onions, garlic and jalapeños for 2- 3 minutes.
• Add fruit and tomatoes, cooking for 2 - 3 minutes, don't stir or over-mix as fruit will break up.
• Add cumin, coriander, lime juice & hot sauce. Cook 1 - 2 minutes, the fruit should be warm, not mushy.
• Add chopped cilantro when ready to serve.
• Serve on top of warm fruit salsa.

GRILLED SHRIMP WITH TROPICAL FRUIT SALAD

Steps:

• In shallow glass or plastic dish or in resealable food-storage bag, combine marinade ingredients. Add shrimp; stir or shake to coat. Cover dish or seal bag; refrigerate for at least 1 hour, stirring occasionally.
• Meanwhile, Cut 1/2-inch slice off bottom of pineapple, cut into quarters lengthwise, cutting through green top. Using small sharp knife, remove fruit without piercing through rind, leaving 1/2-inch-thick shell. Turn shells upside down on paper towel-lined pan to drain. Trim cores from pineapple quarters; cut fruit into 3/4-inch cubes. In large bowl toss pineapple, papaya and mango.
• Heat gas or charcoal grill. Remove shrimp from marinade; reserve marinade. Place shrimp in grill basket (grill "wok").
• Place grill basket on grill over medium heat. Cover grill; cook 6 to 8 minutes, brushing several times with marinade and turning once, until shrimp are pink. Discard any remaining marinade.
• On 4 individual serving plates, arrange pineapple shells. Top with mixed fruit and shrimp. Garnish with cashews and coconut.

GRILLED SHRIMP WITH MANGO SALSA

Steps:

• Toss together the cilantro, mangoes, lime juice, jalapeno and red onions in a medium bowl. Divide half of the mixture among 4 glasses with a wide mouth, reserving the remaining half to top with.
• Meanwhile, preheat a grill or grill pan to medium-high heat.
• Add the shrimp to a large bowl and toss with the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill the shrimp on each side until opaque and slightly charred, 1 to 2 minutes.
• Add the shrimp to the 4 glasses with the salsa and top with the remaining salsa. Garnish with a plantain chip.

GRILLED SHRIMP WITH MANGO SALSA

Steps:

• Wooden skewers, soaked in water for 30 minutes
• Preheat oven to 350 degrees F.
• For the mango salsa: Chop drained fruit into small pieces. Combine the fruit and remaining salsa ingredients in a bowl and refrigerate until chilled.
• For the shrimp: Place coconut on baking sheet. Bake for 6 to 8 minutes, or until coconut turns light brown. Set aside
• Spear 3 shrimp on each bamboo skewer.
• Heat a ridged grill pan over medium-high heat and spray with cooking spray. Place shrimp skewers on grill pan. Cook shrimp for 2 minutes per side or until shrimp turns pink. Place shredded coconut on serving plate. Remove shrimp from skewers and place on top of coconut.
• Place salsa in a decorative bowl and serve with shrimp skewers immediately.