Shrimp Tacos with Tomatillo Salsa Recipe

Name: Shrimp Tacos with Tomatillo Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound tomatilloshusked, rinsed and quartered; 1/2 small onion, quartered; 1 jalapeno, seeded and chopped; 3 garlic cloves; Kosher salt; Freshly black pepper; 1/4 cup finely chopped cilantro; 2 celery ribs, thinly sliced crosswise; 1 1/4 pounds medium shrimp (about 36), shelled and deveined; Twelve 6-inch bamboo skewers, soaked in water for 30 minutes; Extra-virgin olive oil, for brushing; 12 corn tortillas, warmed; Shredded green cabbage and parsley leaves, for serving

Servings: persons

1/2 pound tomatilloshusked, rinsed and quartered
1/2 small onion, quartered
1 jalapeno, seeded and chopped
3 garlic cloves
Kosher salt
Freshly black pepper
1/4 cup finely chopped cilantro
2 celery ribs, thinly sliced crosswise
1 1/4 pounds medium shrimp (about 36), shelled and deveined
Twelve 6-inch bamboo skewers, soaked in water for 30 minutes
Extra-virgin olive oil, for brushing
12 corn tortillas, warmed
Shredded green cabbage and parsley leaves, for serving

1
In a medium saucepan, combine the tomatillos, onion, jalapeno and garlic with 1 cup of water and bring to a boil.
2
Simmer over moderate heat until the vegetables are softened, about 8 minutes.
3
Using a slotted spoon, transfer the vegetables to a blender.
4
Boil the cooking liquid until reduced to 1/4 cup, then add it to the blender and let cool completely.
5
Puree the salsa and season with salt and pepper.
6
Transfer the salsa to a bowl, stir in the chopped cilantro and refrigerate until chilled, about 45 minutes.
7
Meanwhile, in a bowl, toss the celery with the lime juice; season with salt and pepper.
8
Light a grill or preheat a grill pan; oil the grill grate.
9
Thread 3 shrimp onto each skewer.
10
Brush the shrimp with olive oil and season with salt and pepper.
11
Grill over high heat, turning once, until lightly charred and cooked through, about 4 minutes.
12
Remove the shrimp from the skewers and transfer to a platter.
13
Serve the shrimp with the salsa, celery salad, warm tortillas, cabbage and parsley leaves so guests can assemble their own tacos.

525

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 13 ingredients. The key ingredients include: 1/2 pound tomatilloshusked, rinsed and quartered, 1/2 small onion, quartered, 1 jalapeno, seeded and chopped, 3 garlic cloves, and more.

Yes, Shrimp Tacos with 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.

Shrimp Tacos with Tomatillo Salsa

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