Mexicali Shrimp

Total Time:
35 min
30 min
5 min

4 to 6 servings

  • For the Shrimp rub:
  • 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
  • For the sauce:
  • 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
  • To prepare the shrimp: Mix all the ingredients, except for the shrimp and olive oil, into a bowl. Add the shrimp; coat well with the rub and set aside

  • Preheat oven to 350 degrees F.

  • For the sauce: In a baking dish, toss together tomatillos, onion, jalapeno and garlic. Toss with extra-virgin olive oil and season, to taste, with salt and pepper. Roast until tender and caramelized, about 20 minutes. Remove from pan and cool for about 5 minutes then add to a food processor. Add avocado, lime juice and cilantro and blend until smooth. Season, to taste. Pour into a large bowl and chill.

  • Meanwhile, preheat grill to medium-high.

  • Remove the shrimp from the bowl and brush with oil. Place on the grill. Cook until the meat is opaque. Remove from heat to a platter and serve with the tomatillo salsa.

  • Garnish with lime zest, diced tomato, and chopped cilantro.

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