Best Shrimp Salpicón Recipes

GRILLED SHRIMP SALPICON WITH HONEY-LIME DRESSING

Grilled Shrimp Salpicon with Honey-Lime Dressing image

Grilled shrimp salpicon tops a honey lime glazed tostada for a spicy sweet flavor.

Provided by My Food and Family

Categories Shrimp

Time 50m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1/4 cup KRAFT Real Mayo
2 Tbsp. hot pepper sauce
1/2 cup KRAFT Zesty Italian Dressing
3 Tbsp. honey
Juice from 1 large lime
1 lb. uncooked medium shrimp, peeled, deveined
2 ears corn on the cob, husked
6 corn tortillas (6 inch)
1 cup matchlike jicama sticks
1 cup finely shredded romaine lettuce
1 plum tomato, seeded, chopped
3 radishes, cut in half, then sliced

Steps:

Heat grill to medium-high heat.
Mix mayo and hot sauce; refrigerate until ready to use. Mix dressing, honey and lime juice. Pour 1/4 cup over shrimp in large bowl; toss to coat. Let stand 15 min. to marinate. Meanwhile, grill corn 15 min. or until tender, turning occasionally. Remove corn from grill; set aside.
Drain shrimp; discard marinade. Thread shrimp onto skewers. Grill 5 min. or until shrimp turn pink, turning after 2 min. and brushing with 2 Tbsp. of the remaining dressing mixture for the last 1 min.
Grill tortillas 3 min. or until lightly toasted on both sides, turning frequently. Brush with 2 Tbsp. of the remaining dressing mixture; grill 1 min. or until brushed side becomes glossy.
Cut kernels from corn; place in large bowl. Remove shrimp from skewers; add to corn. Add jicama, lettuce, tomatoes, radishes and remaining dressing mixture; mix lightly.
Place tostadas, glazed-sides up, on platter; spread with mayo mixture. Top with shrimp mixture.

Nutrition Facts : Calories 300, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 145 mg, Sodium 960 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 18 g

SHRIMP SALPICóN

Shrimp Salpicón image

Number Of Ingredients 11

Ingredients

1 pound (18 to 22) medium shrimp, peeled and deveined
3 , poblano chile kimmy, , roasted, peeled, seeded, and veins removed
..........Click the Edit tab and select this entry to follow preparation instructions.
2 , serrano chile kimmy, , finely chopped with seeds
1 clove garlic (medium), finely chopped
3 tablespoons fresh lime juice
1 tablespoon unseasoned rice vinegar
2 tablespoons olive oil
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste

Steps:

1. Cook the shrimp in boiling water to cover until pink and curled, about 3 to 4 minutes. Drain and cool under running water. Chop the shrimp into 1/4-inch pieces. Put them in a medium glass or stainless steel bowl. 2. Dice the roasted poblano chiles into 1/4-inch pieces and put them in the bowl with the shrimp. Add the remaining ingredients and toss well to mix. Cover and refrigerate until cold, about 1 hour. Serve. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves