Time 15m Yield 2 cups. Number Of Ingredients 9 Steps:
In a small bowl, combine the first 8 ingredients. Refrigerate until serving. Serve with chips.
Time 1h20m Yield 12 Number Of Ingredients 8 Steps:
Stir the salad shrimp, tomatoes, onion, cilantro, lime juice, salt, pepper, and garlic together in a large glass bowl. Cover with plastic wrap and refrigerate until the flavors combine, at least 1 hour. Serve cold.
Time 15m Yield 20 serving(s) Number Of Ingredients 6 Steps:
Combine all ingredients and chill 8 hours or overnight.
Time 10m Yield 4 servings Number Of Ingredients 12 Steps:
Remove from heat and squeeze in ½ of lime juice, then set the shrimp aside and keep warm. Serve on its own, with cauliflower rice, as a taco or with grilled fish.
Time 1h20m Yield 2 to 4 servings Number Of Ingredients 23 Steps:
For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator. For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refridgerated. Heat a nonstick skillet over high heat. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade. Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate. Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes. Pour over the cooked shrimp and serve with Lime Jasmine Rice and Mango Salsa. Put the rice, coconut milk, water, and salt in a saucepan and bring to a simmer. Cover and gently simmer until liquid is absorbed, about 12 to 15 minutes. Fluff with a fork and stir in the lime zest. Serve immediately.
Time 40m Yield 4 Number Of Ingredients 9 Steps:
Peel shrimp and devein. Set aside. In bowl combine lemon juice, 1/4 cup olive oil, minced garlic, and red pepper flakes. Add shrimp and stir to coat. Let sit for 20 minutes. Meanwhile, in separate bowl combine pineapple, tomato, and onion and parsley. Drizzle on remaining oil and mix together. Remove shrimp from marinade and grill, broil or cook in cast iron pan until shrimp are pink. Plate and top with salsa.
Time 4h15m Yield 2 Cups Number Of Ingredients 10 Steps:
Drop the fresh tomatoes into a small pan of boiling water for about 2 minutes or until the skins blister. Remove from the water, cool, and peel. Coarsely chop the fresh or canned tomatoes and place in a large bowl. Stir in the remaining ingredients. Cover and refrigerate at least 4 hours. Serve with baked tortilla chips or as a side dish. For a thicker salsa, combine all the ingredients except shrimp in a food processor; pulse 3 times or until desired consistency. Stir in shrimp.
Time 30m Yield 8 servings. Number Of Ingredients 15 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.
