The California Strawberry Commission has been hosting events in both Northern and Southern California that feature strawberries in ways you’ve never imagined, like this recipe, created by Chef Rui Wang of Palihouse Courtyard Brasserie in West Hollywood, CA. Combining a smoky spice rub, with the a spicy-sweet strawberry salsa that packs a punch with jalapeño peppers, lime juice and even mint, this light, summer dish will keep your taste buds dancing.
Cajun Rock Shrimp with California Strawberry Salsa
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Cajun spices meet the sweetness of strawberries for the perfect summer appetizer.
Author: Recipe courtesy of Palihouse Chef de Cuisine Rui Wang for The California Strawberry Commission
Recipe type: Appetizer
Serves: 4
Ingredients
- Spice Mix
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Shrimp
- ½ pound rock shrimp or small tiger shrimp
- 1 tablespoon olive oil
- Salt and pepper to taste
- Strawberry Salsa
- ¼ cup finely minced strawberries
- 1 teaspoon finely chopped jalapeno
- 2 tablespoons finely chopped red onion
- ¼ medium avocado, diced
- 1 teaspoon chopped cilantro
- 1 teaspoon chopped mint
- 1 tablespoon lime juice
- Salt and pepper to taste
- Tortilla or pita chips
Instructions
- In a bowl, stir spice mix together and place in a shaker.
- In a medium saucepan on medium high heat, sauté shrimp with 1 tablespoon of olive oil. Sprinkle the spice mix on the shrimp as desired.
- In a separate bowl, combine strawberries, jalapeno, onion, avocado, cilantro and mint. Toss with lime juice and salt and pepper to taste.
- Place spiced shrimp on a plate and top with strawberry salsa. Serve with tortilla or pita chips
