Mexicali Shrimp

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  • Level: Easy
  • Total: 35 min
  • Prep: 30 min
  • Cook: 5 min
  • Yield: 4 to 6 servings
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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


  1. 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
  2. Preheat oven to 350 degrees F.
  3. 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.
  4. Meanwhile, preheat grill to medium-high.
  5. 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.
  6. Garnish with lime zest, diced tomato, and chopped cilantro.
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