Cilantro Lime Roasted Shrimp with Tomatillo Sauce
Ingredients
The Shrimp
-
31–35
jumbo shrimp
shell off and deveined
-
¾
cup
fresh cilantro, diced
-
2
tablespoons
red wine vinegar
-
2
tablespoons
olive oil
-
1
tablespoon
lime juice
-
2
cloves
garlic, minced
-
¼
teaspoon
red pepper flakes
-
½
teaspoon
smoked paprika
-
¼
teaspoon
salt
-
⅛
teaspoon
pepper
-
1
zest
lime
The Tomatillo Sauce
-
2
tablespoons
olive oil
-
1
poblano
roasted whole (only use half in the sauce)
-
4–5
tomatillos
-
¼
cup
red onions, cut in big wedges
-
1
clove
garlic
-
¼
cup
fresh cilantro
-
2–3
tablespoons
lime juice
-
to taste
salt & pepper
Instructions
- Preheat the oven to 400°F.
- Place red onion, tomatillos, and poblano on a baking sheet, season with olive oil, salt, and pepper, and bake for 20 minutes.
- Remove from the oven and blend with cilantro, lime juice, garlic, salt, and pepper until smooth; set aside.
- In a bowl, mix cilantro, red wine vinegar, olive oil, lime juice, minced garlic, red pepper flakes, smoked paprika, lime zest, salt, and pepper until combined.
- Pour the cilantro lime sauce over the shrimp and toss to coat.
- Spread the seasoned shrimp on a baking sheet in a single layer and bake for 8-10 minutes until pink.
- Garnish with fresh cilantro and serve with the tomatillo sauce.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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