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Santa Fe Shrimp Salsa

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Ingredients
  Shrimp 1 1⁄4 Pound
  Peanut oil 2 Tablespoon
  Minced garlic 1 1⁄2 Tablespoon
  Finely minced fresh ginger 1 1⁄2 Tablespoon
  Salt 1⁄4 Teaspoon
  Fresh orange juice 1⁄2 Cup (8 tbs)
  Chili apple cider vinegar/Other cider vinegar 1 Tablespoon (La Carreta)
  Minced seeded red bell pepper 2 Tablespoon
  Minced seeded yellow bell pepper 2 Tablespoon
  Diced cucumber 3 Tablespoon
  Minced fresh basil 2 Tablespoon
  Hot sauce/Other scotch bonnet chile sauce 1 Tablespoon (Coyote Cocina Howlin')
  Ginger juice 1 Teaspoon, squeezed in a garlic press
Directions

Remove the heads and tails of the shrimp, peel and devein.
Heat the oil in a saute pan or skillet until just smoking.
Add the garlic and ginger and saute over high heat for 2 minutes, until browned.
Add the shrimp and salt, and saute for 2 minutes longer over high heat until the shrimp are just pink and cooked through.
Add the orange juice and vinegar and cook for 80 seconds, stirring.
Transfer to a mixing bowl, add the remaining ingredients, and thoroughly combine.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Saute
Dish: 
Sauce
Ingredient: 
Shrimp

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1025 Calories from Fat 359

% Daily Value*

Total Fat 40 g62.3%

Saturated Fat 7 g35.2%

Trans Fat 0 g

Cholesterol 861.8 mg287.3%

Sodium 1986.3 mg82.8%

Total Carbohydrates 41 g13.7%

Dietary Fiber 3 g11.9%

Sugars 14.3 g

Protein 119 g238.6%

Vitamin A 80.1% Vitamin C 234.2%

Calcium 41.1% Iron 87.5%

*Based on a 2000 Calorie diet

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Santa Fe Shrimp Salsa Recipe