Today, I’m excited to share with you a summer-perfect recipe: Grilled Shrimp with Queso Fresco crumbles.
If you’re like me, someone who enjoys cooking, then more often than not you’re pinning and printing out new recipes whenever you come across them. Those of you who have read Adored by Alex before know that I’ve really been enjoying cooking as a newlywed. My husband has complimented my cooking repeatedly in these last five-months of marriage and the compliments definitely fuel my cooking finesse!
I’ve been wanting to explore more lifestyle and cooking on the blog, so what better way than to share a delicious recipe in partnership with my friends at one of my local favorites, La Vaquita. I always keep a wheel of their queso fresco on hand in my fridge. We absolutely love the mild taste of this cheese, and it crumbles nicely over so many different meal options.
You may remember, I mentioned a few weeks ago that we finally received our grill (a wedding gift), and have wasted no time putting it to good use! It’s been amazing how quick and easy it’s been to grill up some really delicious items for dinner or side dishes. One of my favorite and easy entrees to whip up is grilled shrimp. Today I’m sharing a summer take on the simple recipe.
Grilled Shrimp with Queso Fresco crumbles
1 Wheel La Vaquita Queso Fresco
Raw peeled and de-veined fresh shrimp + skewer sticks
3 fresh limes
1 package Fish & Shrimp Fajita rub (found in the spice or Hispanic food aisle at the grocery store!)
1 cup rice
3/4 cups water
1 teaspoon butter
1 can black beans
Salt & Pepper to taste
Being in the gulf-coast, I can usually easily get my hands on fresh seafood. Depending on the amount I’m cooking for, I’ll pick-up fresh shrimp at my local seafood counter. Some offer pre-skewered shrimp skewers and others will do it for you, never hurts to ask! I tend to stick to a general rule of three to four shrimp per skewer. Again, this is all loosely based on how hungry you are or how many you’re cooking for!
We were gifted these awesome grill-prep trays, which we love, but just a simple sheet pan will suffice, too. Lay each shrimp skewers flat and begin squeezing fresh lime juice across the tops of the shrimp; the more the better! Garnish with Fajita rub. Sprinkle salt and pepper to taste. Then turn the skewers over to the other side and repeat. I’ll place sheet pan in fridge so the shrimp can marinade for 5-30 minutes.
While the shrimp is marinating the fridge, I’ll begin cooking the rice and heating up the black beans. We love Basmati rice in our house, but any variety will do. For Rick and I, I’ll do 1 cup rice, 3/4 water and 1 tsp of butter, all added together and brought to a boil. Once boiling, I stir the mixture 2-3 times and place a pot cover on top and bring the heat down to a simmer. The rice usually cooks in 12 minutes. I’ll then heat up the black beans at low-medium heat and bring down to a simmer as well.
Before I get ready to remove my shrimp from the fridge, I fire up the grill and spray with non-stick cooking spray. Place each shrimp skewer on the grill and cook four minutes on each side or until pink. Flip on the opposite side until pink, another four minutes. Remove from grill and place to the side. Plate a spoonful of rice plus black beans, then add the shrimp skewers on top. For added flavor crumble La Vaquita Queso Fresco on the grilled shrimp. Just before serving, I squeeze a little leftover lime juice on top, then enjoy!
We love this dish in the Haines house! If you’re into more of a kick, you could add some cilantro and/or Siracha to the marinade for a spicy flavor. Regardless, these grilled shrimp with Queso Fresco will definitely be a crowd pleaser!
*Lauren Rathburn photography
This post is brought to you in partnership with La Vaquita. All opinions are my own. Thanks for supporting the brands that help make Adored by Alex possible!