Description
The easy shrimp appetizer is covered with fresh cilantro, tangy lime, spicy garlic, and smoked paprika. It’s served with a fresh tomatillo lime sauce.
Ingredients
Scale
For the Shrimp:
- 31–35 jumbo shrimp, shell off and deveined
- 3/4 cup of fresh cilantro, diced
- 2 tablespoons of red wine vinegar
- 2 tablespoons of olive oil
- juice of 1 lime (about 1 tablespoons)
- 2 garlic cloves, minced
- 1/4 teaspoon of red pepper flakes
- 1/2 teaspoon of smoked paprika
- 1/4 teaspoon of salt
- 1/8 teaspoon of pepper
- zest of one lime
For the Tomatillo Sauce:
- 2 tablespoons of olive oil
- 1 poblano, roast it whole but only use half in the sauce
- 4–5 tomatillos
- 1/4 cup of of red onions (cut in a big wedge)
- 1 garlic clove
- 1/4 cup of fresh cilantro
- 2–3 tablespoons of lime juice
- salt & pepper to taste
Instructions
- Preheat oven to 400.
- Place red onion, tomatillos, and poblano on baking sheet. Season 2 tablespoons of olive oil, salt, and pepper.
- Bake for 20 minutes.
- Remove from oven and place in blender with cilantro, lime juice, garlic clove, salt, & pepper to taste. Blend until smooth. Set aside.
- In a small bowl mix, 3/4 cup of fresh cilantro, red wine vinegar, olive oil, lime juice, 2 minced garlic cloves, red pepper flakes, smoked paprika, lime zest, salt, and pepper. Whisk until combined.
- Pour cilantro lime sauce over shrimp that has been patted dry, toss to coat everything.
- Spread seasoned shrimp out on a baking sheet, making sure they are in a single layer.
- Bake for 8-10 minutes, until pink.
- Garnish with fresh cilantro and serve with tomatillo sauce.
