Citrus Shrimp Salsa Recipes

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CITRUS SHRIMP



Citrus Shrimp image

A light, healthy way to enjoy shrimp. A great summer dish. You can also throw the shrimps on a skewer and BBQ on the grill.

Provided by SBorodko

Categories     Seafood     Shellfish     Shrimp

Time 50m

Yield 6

Number Of Ingredients 6

2 oranges, zested and juiced
3 limes, zested and juiced
2 tablespoons olive oil
½ teaspoon salt, or to taste
3 cloves garlic
1 ½ pounds large shrimp, peeled and deveined

Steps:

  • In a blender or food processor, combine the orange juice and zest, lime juice and zest, olive oil, garlic and salt. Be careful with the salt - the shrimp really suck it up! Cover, and puree until smooth.
  • Place shrimp in a bowl, and pour the citrus marinade over them. Let them marinate for 20 minutes at room temperature.
  • Heat a non-stick skillet over medium-high heat. Fry the shrimp about 3 minutes per side, in batches if necessary, until opaque. Spoon a little of the marinade in with them for extra flavor while they cook if you like.

Nutrition Facts : Calories 198.7 calories, Carbohydrate 11.6 g, Cholesterol 172.5 mg, Fat 6.6 g, Fiber 2.3 g, Protein 23.9 g, SaturatedFat 1 g, Sodium 362.8 mg, Sugar 5.8 g

PAN-SEARED CITRUS SHRIMP RECIPE



Pan-Seared Citrus Shrimp Recipe image

This simple, bright, and fresh shrimp recipe is ready in under 30 minutes, making it an easy dinner for anyone on the go or the perfect appetizer to take to a party.

Provided by Heidi

Categories     Appetizer     Main Course

Time 15m

Number Of Ingredients 11

1 tablespoon olive oil
1 cup fresh orange juice (, (about 2 oranges))
1/2 cup fresh lemon juice (, (about 3 lemons))
5 garlic cloves (, minced or pressed)
1 tablespoon finely chopped red onion (, (or shallot))
1 tablespoon chopped fresh parsley
Pinch red pepper flakes
Freshly ground black pepper and kosher salt
3 pounds medium shrimp (, peeled and deveined)
1 medium orange (, cut into wedges or slices)
1 medium lemon (, cut into wedges)

Steps:

  • In a medium bowl, whisk together the olive oil, orange juice, lemon juice, garlic, onion, 2 teaspoons of the parsley, and pinch of red pepper flakes. Pour the mixture into a large skillet set over medium heat. Bring to a simmer and cook until reduced by half, about 5 to 8 minutes.
  • Add the shrimp, season with kosher salt and freshly ground black pepper, cover, and cook until they turn pink, about 5 minutes.
  • Top with the remaining parsley and serve with orange and lemon slices on the side.

Nutrition Facts : ServingSize 1 g, Calories 291 kcal, Carbohydrate 11 g, Protein 47 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 572 mg, Sodium 1764 mg, Fiber 1 g, Sugar 7 g

SKINNY CITRUS SHRIMP TACOS



Skinny Citrus Shrimp Tacos image

Tacos filled with warm citrus shrimp, fresh cucumber salsa and Greek yogurt crema are a smart and delicious skinny indulgence. Pair with a Skinny Cucumber Lime SPAgarita.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 14

1/2 cup orange juice
2 tablespoons fresh lime juice
2 tablespoons chopped jalapeño chiles
1 clove garlic, finely chopped
1 lb uncooked medium shrimp, peeled, deveined
2 plum (Roma) tomatoes, seeded, chopped
2 tablespoons chopped jalapeño chiles
1/4 cup chopped red onion
1/4 cup chopped fresh cilantro leaves
1/2 English (seedless) cucumber, cut in half lengthwise, thinly sliced (about 1 cup)
1/4 teaspoon salt
1 container (6 oz) Greek Fat Free plain yogurt
2 tablespoons orange juice
8 Old El Paso™ flour tortillas for soft tacos and fajitas (6 inch), heated as directed on package

Steps:

  • In 1-gallon resealable food-storage plastic bag, mix shrimp and marinade ingredients. Seal bag. Refrigerate 30 minutes.
  • Meanwhile, in medium bowl, mix cucumber salsa fresca ingredients. In small bowl, mix yogurt crema ingredients.
  • Drain shrimp; discard marinade. Heat 12-inch nonstick skillet over medium-high heat. Add shrimp; cook 3 to 4 minutes, stirring occasionally, until pink. Drain, if needed. Spoon shrimp on tortillas; top with cucumber salsa fresca, and drizzle with yogurt crema.

Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 60 mg, Fat 1/2, Fiber 1 g, Protein 10 g, SaturatedFat 1/2 g, ServingSize 1 Serving (taco only), Sodium 530 mg, Sugar 3 g, TransFat 1 g

SHRIMP SALSA



Shrimp Salsa image

This is an awesomely simple, light, and refreshing salsa that goes great with tortilla chips.

Provided by witchywoman

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Shrimp Dip Recipes

Time 1h20m

Yield 12

Number Of Ingredients 8

½ pound salad shrimp
2 roma (plum) tomatoes, diced
½ red onion, diced
¼ cup minced cilantro
¼ cup fresh lime juice
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 clove garlic, minced

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.

Nutrition Facts : Calories 26.1 calories, Carbohydrate 1.7 g, Cholesterol 28.8 mg, Fat 0.4 g, Fiber 0.3 g, Protein 4.1 g, SaturatedFat 0.1 g, Sodium 223.1 mg, Sugar 0.6 g

CITRUS SHRIMP SALSA



Citrus Shrimp Salsa image

Easy and yummy dip with shrimp, lime and fresh cilantro! Serve with tortilla chips, great for game day!

Provided by Brooke the Cook in

Categories     Lunch/Snacks

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 6

16 ounces salsa
9 -12 ounces shrimp, fully cooked and peeled (2 cans whole baby shrimp or 1 1/2 cups medium shrimp chopped up)
3 tablespoons orange juice
2 tablespoons lime juice
1 tablespoon fresh cilantro, chopped
1 dash cayenne pepper (optional)

Steps:

  • Combine all ingredients in a large mixing bowl.
  • Chill for 30 minutes or until ready to serve.
  • Serve with tortilla chips and additional lime wedges.

CITRUS SHRIMP AND AVOCADO SALAD



Citrus Shrimp and Avocado Salad image

This simple but totally flavorful shrimp salad makes the perfect meal-prep meal for lunch or dinner thanks to pan-seared citrus-flavored shrimp, creamy avocado, and the crunch of sliced almonds.

Provided by Heidi

Number Of Ingredients 8

1 pound medium Pan-Seared Citrus Shrimp
8 cups greens (, (such as arugula, spinach, or spring mix))
Fruity or lemon-flavored extra virgin olive oil
Juice of 1/2 lemon or 1/2 orange
1 avocado (, sliced or diced)
1 shallot (, minced)
4 ounces sliced almonds (, toasted)
Kosher salt and freshly ground black pepper

Steps:

  • Prepare the recipe for the Pan-Seared Citrus Shrimp, or gently warm the leftover shrimp. Or, if you prefer, serve the shrimp chilled.
  • Toss the shrimp with the salad greens in a large bowl.
  • Lightly drizzle with olive oil, and if desired, some of the sauce remaining from the shrimp with a generous squeeze of citrus, and toss lightly to coat.
  • Add the avocado, shallots and sliced almonds and then season with kosher salt and freshly ground black pepper and serve.

Nutrition Facts : ServingSize 1 g, Calories 374 kcal, Carbohydrate 14 g, Protein 31 g, Fat 23 g, SaturatedFat 2 g, Cholesterol 286 mg, Sodium 906 mg, Fiber 7 g, Sugar 2 g

FRESH SHRIMP SALSA RECIPE



Fresh Shrimp Salsa recipe image

This fresh and easy Shrimp Salsa recipe is the perfect no-cook appetizer dip. Light, healthy and super tasty.

Provided by JulieWunder

Categories     Appetizer     Dinner     Snack

Time 15m

Number Of Ingredients 8

1/2 pound cooked shrimp (chopped)
1 avocado (diced)
1/4 cup cucumber (diced)
2 roma tomatoes (seeded and diced)
1/2 small red onion
1/2 cup cilantro (chopped)
2 limes
salt

Steps:

  • Mix all the ingredients in a bowl and toss.
  • Juice the limes over the top and season with salt to taste.
  • Serve with tortilla chips, crackers or in lettuce cups.

Nutrition Facts : Calories 160 kcal, Carbohydrate 11 g, Protein 13 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 143 mg, Sodium 448 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving

CITRUS SALSA



Citrus Salsa image

I've been trying to serve more fruits and veggies for my family and ran across this wonderful and unique salsa just in time for Super Bowl XLI. We loved it!! A taste of sunshine in snowy winter. I found this recipe at 1001Recipes2Send.com who accredited it to TexaSweet.com - too many websites for me so I posted it here so I don't lose track of it.

Provided by Acerast

Categories     Sauces

Time 15m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 9

1 grapefruit (we use red grapfruit)
1 large orange
1 tomatoes, medium
1 cup green bell pepper
1 jalapeno pepper
3 tablespoons red onions
1 tablespoon cilantro
1 1/2 teaspoons sugar
1/4 teaspoon salt

Steps:

  • Peel, section and chop the grapefruit and orange; place in a medium bowl.
  • Seed and dice the tomato, green pepper and jalapeno; add to the fruit.
  • Dice the red onion and cilantro; add to the bowl.
  • Add the sugar and salt to the the salsa ingredients.
  • Stir to combine.
  • Drain juice before serving.
  • Serve with tortilla chips.
  • Also good as a condiment with grilled chicken or pork.

Nutrition Facts : Calories 42.6, Fat 0.2, Sodium 98.9, Carbohydrate 10.5, Fiber 1.5, Sugar 5.3, Protein 1

CITRUS SALSA



Citrus Salsa image

Use this fresh salsa recipe when making our Artichoke Bottoms with Shrimp and Citrus Salsa; it's also delicious with any grilled fish or chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 Cup

Number Of Ingredients 8

1 small jalapeno chile
1/2 pink grapefruit
2 oranges, 1 blood and 1 navel if possible
1 Meyer or regular lemon
2 tablespoons finely diced red onion
4 yellow or red cherry tomatoes
1/2 teaspoon fresh thyme leaves
3/4 teaspoon extra-virgin olive oil

Steps:

  • Roast jalapeno over a gas flame or under a broiler until blackened. Let cool in a paper bag. Peel, seed, and cut jalapeno into quarter-inch pieces.
  • Remove peel and pith from all citrus using a sharp paring knife. Place a strainer over medium bowl. Working over a medium bowl to catch the juice, carefully cut between membranes to remove segments. Squeeze remaining membrane to extract juice; reserve. Cut segments into 1/4-inch pieces; transfer to a separate bowl.
  • Add onion to citrus. Halve tomatoes lengthwise, squeeze out seeds; cut into 1/4-inch pieces. Gradually add reserved peppers, tasting for heat. Stir in thyme and oil, adding reserved citrus juice if salsa is dry.

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