Mexicali Shrimp Recipe

Name: Mexicali Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon paprika; 1 tablespoon granulated garlic; 1 tablespoon granulated onion; 1 tablespoon ground cumin; Salt and freshly ground black pepper; 2 dozen (16/20 count) shrimp, deveined and butterflied; Extra-virgin olive oil, for brushing shrimp; 1 pound tomatillos; 1 red onion, quartered; 1 jalapeno, halved; 5 garlic cloves; 3 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper; 1 avocado, pitted, flesh diced; 1 lime, juiced, plus lime zest, for garnish; 1/2 bunch cilantro leaves, plus more chopped, for garnish; 1 Roma tomato, diced

Servings: persons

1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon ground cumin
Salt and freshly ground black pepper
2 dozen (16/20 count) shrimp, deveined and butterflied
Extra-virgin olive oil, for brushing shrimp
1 pound tomatillos
1 red onion, quartered
1 jalapeno, halved
5 garlic cloves
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 avocado, pitted, flesh diced
1 lime, juiced, plus lime zest, for garnish
1/2 bunch cilantro leaves, plus more chopped, for garnish
1 Roma tomato, diced

1
To prepare the shrimp: Mix all the ingredients, except for the shrimp and olive oil, into a bowl.
2
Add the shrimp; coat well with the rub and set aside
3
Preheat oven to 350 degrees F.
4
For the sauce: In a baking dish, toss together tomatillos, onion, jalapeno and garlic.
5
Toss with extra-virgin olive oil and season, to taste, with salt and pepper.
6
Roast until tender and caramelized, about 20 minutes.
7
Remove from pan and cool for about 5 minutes then add to a food processor.
8
Add avocado, lime juice and cilantro and blend until smooth.
9
Season, to taste.
10
Pour into a large bowl and chill.
11
Meanwhile, preheat grill to medium-high.
12
Remove the shrimp from the bowl and brush with oil.
13
Place on the grill.
14
Cook until the meat is opaque.
15
Remove from heat to a platter and serve with the tomatillo salsa.
16
Garnish with lime zest, diced tomato, and chopped cilantro.

701

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: 1 tablespoon paprika, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, 1 tablespoon ground cumin, and more.

Yes, Mexicali Shrimp 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.

Mexicali Shrimp

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