Butterflied Shrimp With Habanero Tomatillo Salsa Recipe

Name: Butterflied Shrimp With Habanero Tomatillo Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salsa:; 1 tablespoon sugar; 2 tablespoons lime juice; 2 tablespoons cider vinegar; 1 tablespoon fresh orange juice; 1/8 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 1/4 cup finely chopped red onion; 1 habanero pepper, cored, seeded, and finely chopped; 1 tomatillo, finely chopped; Shrimp:; 1 pound large shrimp; 1 tablespoon lime juice; 2 teaspoons olive oil; 1 garlic clove, minced; Dash of salt; Cooking spray

Servings: persons

Salsa:
1 tablespoon sugar
2 tablespoons lime juice
2 tablespoons cider vinegar
1 tablespoon fresh orange juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup finely chopped red onion
1 habanero pepper, cored, seeded, and finely chopped
1 tomatillo, finely chopped
Shrimp:
1 pound large shrimp
1 tablespoon lime juice
2 teaspoons olive oil
1 garlic clove, minced
Dash of salt
Cooking spray

1
Prepare grill.
2
To prepare salsa, combine first 6 ingredients, stirring well with a whisk. Stir in onion, habanero, and tomatillo. Cover and let stand at room temperature 30 minutes.
3
To prepare shrimp, peel shrimp, leaving tails intact. Starting at tail end, butterfly each shrimp, cutting to, but not through, underside of shrimp. Combine 1 tablespoon of lime juice, 2 teaspoons oil, garlic, and dash of salt in a large bowl. Add shrimp; toss well. Cover and marinate in refrigerator 10 minutes.
4
Place shrimp, cut sides down, on grill rack coated with cooking spray, and grill for 5 minutes or until shrimp is done, turning once. Serve with salsa.

206

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Salsa:, 1 tablespoon sugar, 2 tablespoons lime juice, 2 tablespoons cider vinegar, and more.

Yes, Butterflied Shrimp With Habanero Tomatillo Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Butterflied Shrimp With Habanero Tomatillo Salsa

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