White wine, cilantro, garlic, lime, salsa, and shrimp in a sauté. So straightforward yet wonderful! a variation on the typical shrimp sautéed in garlic. The finest recipe for shrimp I’ve ever had. served over rice or with tortillas.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 ½ pounds shrimp, tails removed
- 1 bunch fresh cilantro, chopped, or to taste, divided
- ¼ cup olive oil
- ½ yellow onion, chopped
- 5 cloves garlic, chopped, or more to taste
- 2 cups salsa
- 1 red bell pepper, finely chopped
- ¾ cup white wine
- 1 small red chile pepper, pureed
- 1 teaspoon lemon juice, or to taste
- 1 teaspoon lime juice, or to taste
Instructions
- Toss shrimp and half the cilantro together in a bowl.
- Heat olive oil in a skillet over medium heat; saute onion until translucent, 1 to 2 minutes. Add garlic and saute until browned, 1 to 2 minutes.
- Stir salsa, red bell pepper, white wine, red chile pepper puree, lemon juice, and lime juice into onion mixture; bring to a boil. Reduce heat and simmer, 2 to 3 minutes. Add shrimp to salsa mixture; cook and stir until shrimp are cooked through, about 5 minutes. Garnish with remaining cilantro and add more lemon or lime juice to taste.
Nutrition Facts
| Calories | 350 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 259 mg |
| Dietary Fiber | 4 g |
| Protein | 31 g |
| Saturated Fat | 2 g |
| Sodium | 1086 mg |
| Sugars | 7 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t have cilantro and it was just fine
While this didn’t blow my socks off; this was a really good, quick and easy meal perfect for crazy weeknights!! And it could be a base for a couple of meal combinations! I served over white rice but I could see if I added some rice to the shrimp/salsa and perhaps some black beans and/or corn – this would be a filler for tacos or tortillas! I could also see it being a filling for enchiladas? Tostadas? My only change was omitting the red Chile (none on hand) and adding fresh-from-the-garden minced jalapeños to salsa mix/simmer. Will keep on standby for future dinners!
Forgot to add that we served it over a package of Mahatma’s lime cilantro rice. Perfect accompaniment!
I made this shrimp dish tonight and it was delicious. I did doubt using a “jar” of salsa, being I’ve never added a pre made anything to a recipe but I am happy I did so don’t let it fool you. I also used a jalapeño pepper in place of the chili pepper because that’s what I had, unfortunately; it wasn’t a hot one which added no spice to the dish. I also used Whole Foods 365 medium salsa that I think I’ll change to half hot next time . My young adults and my teenager, who is very picky; loved it. I will definitely make this again!!
Served over rice. Is really good! Once sauce is prepped, which I did a day before, dinner is ready in just a few minutes!
My son and hubby liked this spicy dish because I used a medium salsa. If I make it again, I would probably get a milder version (or cut the heat with a cup of diced tomatoes instead of more salsa). I also added diced celery in the beginning and served over white rice.
I forgot the red pepper, oops. Not sure how it would have changed the taste. Next time, I’ll probably add a little more chili and the red peppers of course.
Excellent dish. Hubby loved it too. Used 2 lbs of shrimp and cooked a double batch of rice. Basically increased the recipe a bit and had leftovers for a couple more meals and freezer lunches.
Fantastic recipe– we loved it! I added a tablespoon of sugar to the sauce at the end to cut the acidity.
This was a big hit at our house especially with my 8 year old! Used medium salsa which gave it nice heat with jalapeños and sriracha on the side for those who like it hot (omitted chili from recipe). Can’t wait to make it again!
I haven’t made this but it does look good and I would like to try it but I don’t no about the lime part?
Giving this 5 stars (which I normally don’t do but I completely changed the recipe). I usually give 4 stars if it’s good, three stars if it’s okay, 2 stars if its alright and 1 star if it’s not any of those things. Anyhoo…what was I talking about? Oh yeah, I’m reviewing this recipe. Well instead of shrimp I used scallops (that’s all I had), instead of everything else I used pine nuts (all I had) salt (that’s all I had) pepper (that’s all I had) and a chopped pepper (all I had). It was GREAT! FIVE STARS but ONLY with these changes!
Yummy!
Delicious over brown rice! Subbed a squirt of siracha for the chilli paste. Perfect amount of heat!
While there was a little bit too much prep work to get this recipe into my “quicker than delivery” file, it still came together fast and tasted great.
This is great recipe. Not much I would change on it. I followed all the ingredients, I left out some of the lemon and lime juice (to taste, I like a little less of that what it said in the recipe) I used vegetable stock in place of the white wine, because the wine white tasted so much better drinking it as opposed cooking it out in this recipe. I served it with rice, and it was so flavorful and delicious, I will make it again.
I think I must have done something wrong because most of the reviews are positive for this dish. But for me, it was extremely acidic. I tried to fix it by adding a little butter and sugar, but my family did not like this dish at all. 🙁
The cilantro made this dish.
fantastic ! easy, fast, yummy. I used a little more shrimp, there was still enough sauce. had with rice…green beans, and a green salad. I did leave out the pepper and used medium Tostito’s salsa…because I had older people and kids eating….and it was delicious. Some of us added red pepper flakes for heat. It’s a keeper !!
LOVED IT!!!
Very good, nice and fresh taste, made the mistake of buying a thinner salsa, definitely should always use a thick and chunky salsa