Chili-Glazed Shrimp with Tomatillo-Cilantro Sauce

Name: Chili-Glazed Shrimp with Tomatillo-Cilantro Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound tomatillos,* husked; 1 onion, coarsely chopped; 1 tablespoon minced seeded jalapeno chili; 1 garlic clove, crushed; 3 tablespoons extra-virgin olive oil; 2 tablespoons chopped cilantro; 24 jumbo shrimp, peeled, deveined, tails left intact; 2 tablespoons ground mild chili (such as ancho or New Mexican*); 1 teaspoon onion powder; 1/2 teaspoon garlic powder; Queso fresco* or feta cheese

Servings: persons

1 pound tomatillos,* husked
1 onion, coarsely chopped
1 tablespoon minced seeded jalapeno chili
1 garlic clove, crushed
3 tablespoons extra-virgin olive oil
2 tablespoons chopped cilantro
24 jumbo shrimp, peeled, deveined, tails left intact
2 tablespoons ground mild chili (such as ancho or New Mexican*)
1 teaspoon onion powder
1/2 teaspoon garlic powder
Queso fresco* or feta cheese

1
Cook tomatillos in large pot of boiling salted water until olive-green color, about 5 minutes.
2
Drain and transfer to blender.
3
Add onion, jalapeno, and garlic and process tomatillo sauce until smooth.
4
Heat 1 tablespoon oil in skillet over medium heat.
5
Add sauce and bring to boil.
6
Reduce heat and simmer until slightly thickened, stirring occasionally, about 5 minutes.
7
Stir in cilantro.
8
Season with salt and pepper.
9
Cool to room temperature.
10
(Can be made 1 day ahead.
11
Chill.
12
Bring to room temperature before using.)
13
Prepare barbecue (medium-high heat).
14
Toss shrimp with remaining 2 tablespoons oil in large bowl.
15
Add ground chili, onion powder, and garlic powder; toss to combine.
16
Sprinkle shrimp with salt and pepper.
17
Grill shrimp until just cooked through, about 2 minutes per side.
18
Spoon about 3 tablespoons tomatillo sauce into center of each of 6 plates.
19
Arrange shrimp atop sauce.
20
Sprinkle with queso fresco.
21
Tomatillos (green tomato-like vegetables with paper-thin husks), ground New Mexican chilies, and queso fresco (also known as queso blanco) are available at Latin American markets and some supermarkets.

744

kcal

Calories

Fat

Carbs

146

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 pound tomatillos,* husked, 1 onion, coarsely chopped, 1 tablespoon minced seeded jalapeno chili, 1 garlic clove, crushed, and more.

Yes, Chili-Glazed Shrimp with Tomatillo-Cilantro Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!