Smoked Chile Butter-Brushed Shrimp with Tomatillo S

Name: Smoked Chile Butter-Brushed Shrimp with Tomatillo Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sticks unsalted butter, softened; 2 chipotle peppers, canned in adobo; 2 cloves garlic; 2 tablespoons chopped shallots; 1 lime, juiced; Salt and freshly ground pepper; 10 tomatillos, husked and washed, 5 cut in half and 5 coarsely chopped; 3 tablespoons fresh lime juice; 1/4 cup finely chopped red onion; 1 jalapeno pepper, finely chopped; 2 tablespoons olive oil; 1 tablespoon honey; Salt and freshly ground pepper; 1/4 cup coarsely chopped cilantro; 48 large shrimp, shelled and deveined; Smoked Chile Butter; Kosher salt and freshly ground pepper; Tomatillo Salsa

Servings: persons

2 sticks unsalted butter, softened
2 chipotle peppers, canned in adobo
2 cloves garlic
2 tablespoons chopped shallots
1 lime, juiced
Salt and freshly ground pepper
10 tomatillos, husked and washed, 5 cut in half and 5 coarsely chopped
3 tablespoons fresh lime juice
1/4 cup finely chopped red onion
1 jalapeno pepper, finely chopped
2 tablespoons olive oil
1 tablespoon honey
Salt and freshly ground pepper
1/4 cup coarsely chopped cilantro
48 large shrimp, shelled and deveined
Smoked Chile Butter
Kosher salt and freshly ground pepper
Tomatillo Salsa

1
For the Smoked Chile Butter: Place ingredients in a food processor and process until smooth.
2
Scrape into a bowl and refrigerate for 1 hour.
3
Remove 20 minutes before using.
4
For the Tomatillo Salsa: Place the halved tomatillos and the lime juice in a blender and blend until smooth.
5
Place the coarsely chopped tomatillos, the onion and the jalapeno in a bowl, add the tomatillo mixture and toss to coat.
6
Add the olive oil and honey and season with salt and pepper.
7
Fold in the cilantro just before serving.
8
For the Shrimp: Preheat grill or grill pan.
9
Grill the shrimp on both sides for 2 to 3 minutes, brushing with the butter every 30 seconds.
10
Remove shrimp to a platter and immediately brush with the remaining butter.
11
Sprinkle with salt and pepper.
12
Serve the Tomatillo Salsa alongside.

1717

kcal

Calories

Fat

Carbs

290

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 18 ingredients. The key ingredients include: 2 sticks unsalted butter, softened, 2 chipotle peppers, canned in adobo, 2 cloves garlic, 2 tablespoons chopped shallots, and more.

Yes, Smoked Chile Butter-Brushed Shrimp 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.

That's it — enjoy your meal!

Smoked Chile Butter-Brushed Shrimp with Tomatillo Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions