Spicy Tomatillo Shrimp
Submitted by jkrbt1
Grilled shrimp skewers marinated in roasted tomatillo, lime, and cilantro purée with jalapeño strips. A smoky, tangy Mexican-inspired dish that’s ready for the grill.
YIELD
4 servingsPREP
20 minCOOK
6 minREADY
1 hrsRoasted tomatillos, a squeeze of lime, and a blender are all you need to build a marinade that turns plain shrimp into something spectacular.
The tomatillos get charred in a dry skillet until blackened and blistered, then blended with sautéed onion, garlic, fresh lime juice, and cilantro into a bright, tangy purée. Half becomes the marinade. Half becomes the sauce. The shrimp soak for an hour, get threaded onto skewers with jalapeño strips, and hit the grill for just a few minutes per side.
Smoky, citrusy, and with just enough jalapeño heat to keep things interesting. This is summer grilling at its finest.
Chef Tips
- Don’t skip charring the tomatillos. That blackened skin is where all the smoky depth comes from.
- Reserve the sauce portion before adding raw shrimp to the marinade. Food safety first.
- Grill over high heat and pull the shrimp the moment they turn pink and curl. Overcooked shrimp turn rubbery fast.
Ingredients
Directions
Place the tomatillos on a hot skillet and roast for a couple of minutes or until blackened on all sides.
Sauté the onion and garlic in the oil until soft.
Place the tomatillos, onion mixture, lime juice, and black pepper in a blender and purée until smooth.
Stir in the cilantro.
Reserve some of the mixture to serve as a sauce once the shrimp is cooked.
Marinate the shrimp in the remaining mixture for an hour.
Remove and thread on skewers along with the jalapeno strips.
Grill until just done (a few minutes on each side) and serve with the sauce on the side.
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