Southwest Grilled Shrimp Entree Recipe
GF - Fourteen shrimp grilled with Southwest marinade, served with our Spanish rice, calabacitas and cocktail dipping sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Shrimp
Spanish Rice
Calabacitas
Cocktail Dipping Sauce
Method
Shrimp Preparation
- 1
Marinate the Shrimp
In a bowl, combine the shrimp and Southwest marinade. Let it marinate for at least 30 minutes in the refrigerator.
- 2
Spanish Rice
- 3
Cook the Rice
In a saucepan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent. Stir in the rice, then add chicken broth and tomato sauce. Season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for about 20 minutes or until rice is cooked.
Calabacitas
- 4
Sauté the Vegetables
In a skillet, heat olive oil over medium heat. Add onion and red bell pepper, sauté until soft. Add zucchini and corn, season with cumin and salt. Cook for about 5-7 minutes until vegetables are tender.
Cocktail Dipping Sauce
- 5
Mix the Sauce
In a small bowl, mix together ketchup, horseradish, lemon juice, and hot sauce (if using) until well combined. Adjust seasoning to taste.
