Shrimp-Tomatillo Cocktail

  • Level: Easy
  • Total: 1 hr 50 min
  • Prep: 15 min
  • Inactive: 1 hr
  • Cook: 35 min
  • Yield: 6 servings
Save Recipe


For the Shrimp:

Kosher salt

1 tablespoon coriander seeds

2 teaspoons black peppercorns

2 lemons, quartered

1 pound large shrimp, peeled and deveined

For the Sauce:

12 tomatillos, husked and rinsed

1 large red onion, coarsely chopped

3 cloves garlic

2 jalapeno peppers

3 tablespoons canola oil

Kosher salt and freshly ground pepper

2 cups fresh spinach

3 tablespoons rice vinegar

1/4 cup horseradish, drained

1/4 cup chopped fresh cilantro

1 tablespoon honey


  1. Prepare the shrimp: Combine 8 cups cold water, 2 tablespoons salt, the coriander and peppercorns in a large saucepan. Squeeze in the lemon juice and add the wedges. Boil 5 minutes, then remove from the heat, add the shrimp, cover and set aside, about 15 minutes. Strain and transfer the shrimp to a bowl; cover and chill at least 1 hour.
  2. Meanwhile, make the sauce: Preheat the oven to 350 degrees F. Place the tomatillos, onion, garlic and jalapenos in a roasting pan. Toss with the canola oil and season with salt and pepper. Roast until soft, tossing occasionally, 25 to 35 minutes.
  3. Cook the spinach in a saucepan of boiling water, about 1 minute. Drain, squeeze dry and transfer to a food processor. Add the tomatillo mixture, vinegar, horseradish, cilantro and honey and pulse until smooth; season with salt and pepper. Transfer to a bowl, cover and chill at least 1 hour. Bring to room temperature 15 minutes before serving. Serve the sauce and shrimp in shot glasses, if desired.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Shrimp Cocktail

Roasted Shrimp Cocktail

Baked Shrimp Scampi

Shrimp Boil

Sauteed Shrimp

Shrimp Salad

Cajun Shrimp and Rice

Gina's Shrimp Scampi with Angel Hair Pasta