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Shrimp Fiesta Recipe

Name: Social Cantina Bloomingtons Shrimp Fiesta Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 24 count large shrimp (peeled, deveined, tails off); 2 tbs olive oil; 1 tbs lime juice; 2 tsp garlic (minced); 1 tsp smoked paprika; 1 tsp ground cumin; 1 tsp chili powder; 1 tsp kosher salt; 0.5 tsp black pepper; 2 count ripe avocados; 2 tbsp red onion (finely diced); 2 tbsp cilantro (chopped); 1 tbs lime juice; 0.5 count jalapeño (seeded, finely diced); 0.5 tsp kosher salt; 0.25 tsp black pepper; 0.5 cup fresh pineapple (small dice); 0.25 count habanero pepper (seeded for less heat); 0.5 cup sour cream or Mexican crema; 1 tsp lime zest; 1 tbs lime juice; 1 tsp honey; 0.25 tsp salt; 0.5 cup fresh pineapple (small dice); 1 count tomato (medium, seeded and diced); 3 tbsp red onion (finely diced); 2 tbsp cilantro (chopped); 1 tbs lime juice; 0.5 count jalapeño (seeded, finely diced); 0.25 tsp salt

Inspired by Social Cantina Bloomington

Time35m

Serves4

seasoned and grilled shrimp, guacamole, arugula, pineapple habanero crema, tropical pico

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Ingredients

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Seasoned Grilled Shrimp

24 count large shrimp (peeled, deveined, tails off)

2 tbs olive oil

1 tbs ReaLime juice

2 tsp Garlic (minced)

1 tsp Smoked paprika

1 tsp Ground cumin

1 tsp Chili powder

1 tsp kosher salt

1/2 tsp black pepper

Guacamole

2 count ripe avocados

2 tbsp red onion (finely diced)

2 tbsp cilantro (chopped)

1 tbs ReaLime juice

1/2 count jalapeño (seeded, finely diced)

1/2 tsp kosher salt

1/4 tsp black pepper

Pineapple Habanero Crema

1/2 cup fresh pineapple (small dice)

1/4 count habanero pepper (seeded for less heat)

1/2 cup sour cream or Mexican crema

1 tsp lime zest

1 tbs ReaLime juice

1 tsp Honey

1/4 tsp Celtic sea salt

Tropical Pico de Gallo

1/2 cup fresh pineapple (small dice)

1 count tomato (medium, seeded and diced)

3 tbsp red onion (finely diced)

2 tbsp cilantro (chopped)

1 tbs ReaLime juice

1/2 count jalapeño (seeded, finely diced)

1/4 tsp Celtic sea salt

Assembly & Greens

3 cups Arugula

1 tbs olive oil (for dressing)

1/2 tbs lime juice (for dressing)

1/8 tsp salt (for dressing)

1/8 tsp freshly ground black pepper (for dressing)

8 count optional: warm tortillas or tortilla chips

Method

Seasoned Grilled Shrimp

Marinate Shrimp

Pat shrimp dry with paper towels. In a bowl combine 2 tbs olive oil, 1 tbs lime juice, 2 tsp minced garlic, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp kosher salt and 1/2 tsp black pepper. Add shrimp and toss to coat. Marinate 10–20 minutes at room temperature (no longer than 30 minutes to avoid texture changes).

Grill Shrimp

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Thread shrimp onto skewers if desired for easy flipping. Grill 2–3 minutes per side until opaque and pink with slight char. Remove from heat and let rest 2 minutes. If using a stovetop pan, cook in a single layer over medium-high heat 2–3 minutes per side.

Guacamole

Halve avocados, remove pits and scoop flesh into a bowl. Mash lightly with a fork to desired texture (chunky or smooth). Stir in 2 tbsp finely diced red onion, 2 tbsp chopped cilantro, 1 tbs lime juice, 1/2 seeded and finely diced jalapeño, 1/2 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust salt or lime. Keep covered and refrigerated until assembly to prevent browning.

Pineapple Habanero Crema

In a blender or food processor combine 1/2 cup small-dice fresh pineapple, 1/4 habanero (remove seeds for milder heat), 1/2 cup sour cream, 1 tsp lime zest, 1 tbs lime juice, 1 tsp honey and 1/4 tsp salt. Puree until smooth. Taste and adjust heat or honey. If too thick, thin with 1–2 tsp water or extra lime juice. Chill until ready to serve.

Tropical Pico de Gallo

Combine 1/2 cup small-dice fresh pineapple, 1 diced tomato (seeded), 3 tbsp finely diced red onion, 2 tbsp chopped cilantro, 1 tbs lime juice, 1/2 seeded and finely diced jalapeño and 1/4 tsp salt in a bowl. Toss gently and let sit 10 minutes at room temperature to marry flavors. Adjust salt or lime to taste.

Assembly & Greens

Whisk together 1 tbs olive oil, 1/2 tbs lime juice, 1/8 tsp salt and 1/8 tsp black pepper. Toss with 3 cups arugula to lightly dress.

Plate: On a platter or individual plates place a bed of dressed arugula. Spoon 2–3 tbsp guacamole per serving onto the greens. Arrange 6 grilled shrimp per serving over the arugula and guacamole. Spoon 2 tbsp tropical pico over or beside the shrimp. Drizzle 1–2 tbs pineapple habanero crema over shrimp and around plate as desired.

Serve immediately with warm tortillas or tortilla chips if using. Garnish optionally with extra cilantro leaves and lime wedges.