+

Chili Lime Grilled Shrimp with Salsa Verde

Sign up to save this recipe to your profile Sign Up Now ›
4 to 6 servings Easy
Total: Active:
1 Rating 

Ingredients (9)

  • 24 jumbo fresh shrimp, peeled and deveined
  • 1 1/5 pounds tomatillos, husked and washed
  • 1/2 cup cilantro leaves
  • 1/2 cup diced sweet, mild onion
  • juice from 2 fresh limes
  • 2 jalapeno peppers, seeded and chopped
  • 1 tablespoon chili powder
  • 2 tablespoons olive oil
  • salt to taste
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Chili Lime Grilled Shrimp with Salsa Verde

This dish combines spicy cool salsa verde with a hot grilled shrimp for a refreshing meal that is especially good in spring and summer.

Instructions

  1. 1Reserve 1 tablespoon fresh lime juice. Combine the remaining lime juice with the chili powder and olive oil. Add a pinch of salt. Add shrimp and mix well to coat in the marinade.
  2. 2While the shrimp marinates, cut the tomatillos in half and place them cut side down on a baking sheet lined with foil. Broil under broiler for about 5 minutes, until the skins turn slightly black. Remove tomatillos from the oven.
  3. 3Add broiled tomatillos, 1 tablespoon lime juice, onions, jalapeno, and a pinch of salt to a blender or food processor and process until well mixed but still slightly chunky. Check seasoning and add more salt if needed. Put in the refrigerator to chill slightly.
  4. 4Stir shrimp in marinade the make sure they are well-coated. Grill the shrimp in a grill pan or on a gas or charcoal grill until just pink and cooked through.
  5. 5Add about 1/2 cup of the salsa verde to the bottom of a shallow serving bowl. Take 4 to 6 of the shrimp and place them tail up in the salsa, with the tails touching so the shrimp stand tail up in the salsa and serve.
Load Comments

Recommended from Chowhound

Tired of Pumpkin? This Genoise Cake with Cranberry Curd Filling Is the Move
Food News

Tired of Pumpkin? This Genoise Cake with Cranberry Curd Filling Is the Move

by Amy Schulman | Let’s get one thing on the record: Cakes may be easy to bake, but they’re certainly tough to decorate...

Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move
Food Trends

Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move

by David Klein | Learn how to make birria tacos at home and you’ll never go back to your usual naked tortilla. A taco...

9 Short Rib Recipes to Feast on All Fall & Winter
Recipe Round-Ups

9 Short Rib Recipes to Feast on All Fall & Winter

by David Klein | Any way you cut it, short ribs satisfy with a juicy layer of fat that adds gobs of delicious beefy...