Serves 2
20 min
Radish and Mexican Shrimp Appetizer
Recipe GLPRc8a8755e548e8c
A vibrant Mexican-inspired appetizer featuring succulent shrimp sautéed with warming spices like coriander, cumin, and chipotle, then served on crispy tortilla chips with fresh radish slices, diced tomato, and a dollop of cooling sour cream. This quick starter brings bold flavors and satisfying textures in every bite.
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Ingredients
1/2 large white onion, finely chopped
1 garlic clove, minced
1 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon chipotle powder
10 large shrimp (31-40 per lb), peeled and deveined
1 pinch kosher salt
1 small ripe tomato, diced
1 tablespoon sour cream
1 tablespoon fresh cilantro, roughly chopped
1-2 tablespoons olive oil, for sautéing
5-6 radishes, thinly sliced
10 tortilla chips or scoops
Directions
Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the chopped onion and cook for 2-3 minutes until softened and fragrant.
Stir in the minced garlic and cook for about 30 seconds until aromatic.
Add the ground coriander, ground cumin, and chipotle powder. Stir well to coat the onion and garlic, cooking for about 1 minute to bloom the spices.
Add the peeled and deveined shrimp to the skillet, spreading them in a single layer. Season with a pinch of kosher salt. Sauté for 2-3 minutes, then flip each shrimp and cook for another 1-2 minutes until the shrimp are opaque and cooked through (internal temperature 145°F), with no translucent spots remaining.
Remove the skillet from heat and gently fold in the diced tomato.
To assemble, place tortilla chips on a serving plate. Top each chip with one sautéed shrimp, a slice of fresh radish, and a small dollop of sour cream. Garnish with fresh cilantro and serve immediately.
