Recipe of the Week: Grilled Marinated Shrimp with Salsa Fresca

admin January 12, 2015 Comments Off on Recipe of the Week: Grilled Marinated Shrimp with Salsa Fresca
Recipe of the Week: Grilled Marinated Shrimp with Salsa Fresca


For the salsa fresca

  • 2 medium ripe tomatoes, seeded and diced (about 3/4 pound)
  • 1/2 cup diced red onion
  • 1 teaspoon minced, seeded serrano chile, or to taste
  • 1 tablespoon minced fresh garlic
  • 3 tablespoons chopped fresh cilantro leaves
  • Few drops freshly squeezed lime or lemon juice, to taste
  • Pinch granulated sugar
  • 1 tablespoon olive oil (optional)
  • Salt and freshly ground pepper, to taste

For the shrimp

  • 1 pound large shrimp (16 to 20 count or larger)
  • 1/2 teaspoon salt

For the marinade

  • 1/4 cup olive oil
  • 2 teaspoons minced or pressed garlic
  • 1 tablespoon minced green onions
  • 1/2 teaspoon minced fresh oregano (or 1/4 teaspoon dried)
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons white wine, preferably a dry or off-dry aromatic wine
  • Avocado slices and lime wedges, for garnish (optional)


Make the salsa

  1. Combine all the ingredients in a serving bowl and set aside for at least 30 minutes to allow the flavors to meld.
  2. Just before serving, taste the salsa and adjust any of the ingredients as desired. (You can cover and refrigerate any leftovers. For best flavor, eat within 24 hours.)

Make the shrimp and marinade

  1. Peel and devein the shrimp (tail on or tail off, it’s up to you). Whisk the marinade ingredients together and toss with the shrimp. Cover and refrigerate for up to 45 minutes.
  2. Prepare a charcoal fire or preheat a gas or stovetop grill or broiler. Skewer the shrimp, if desired, Grill or broil the shrimp quickly, 1 to 2 minutes per side, until they just begin to turn pink. Be careful not to overcook the shrimp. They should remain slightly transparent in the center.
  3. To plate the meal, spoon some of the salsa onto the center of each plate and arrange the shrimp around it. Garnish with avocado slices and lime wedges, if desired. (I eat this with my fingers, so it’s okay if you and your guests do, too.)

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