Easy Grilled Shrimp With Tomatillo Salsa Recipe – Michael Symon Style

Michael Symon’s grilled shrimp tacos burst with vibrant, bold flavors that transform an ordinary meal into a culinary adventure.

These succulent seafood gems dance with smoky spices and bright, tangy salsa.

Fresh ingredients create a symphony of textures and tastes that sing from the first bite.

Complex yet straightforward, the recipe welcomes both novice and experienced cooks to experiment.

Chipotle chile powder adds a seductive warmth that tingles the palate.

tomatillo salsa provides a zesty counterpoint, balancing heat with refreshing acidity.

Perfectly charred shrimp promise a delectable experience that feels both rustic and refined: Get ready to wow your taste buds!

What Makes Michael Symon’s Grilled Shrimp a Favorite

• Burst with Zesty Flavors: The combination of chipotle powder, lime zest, and tomatillo salsa creates an explosion of tangy, spicy, and bright flavors that dance on your taste buds.
• Quick and Effortless Grilling: This recipe offers a simple yet impressive grilling technique that transforms basic shrimp into a restaurant-quality meal in just about 20 minutes of active cooking time.
• Fresh and Vibrant Toppings: The array of crisp cabbage, spicy radishes, sharp red onions, and fresh cilantro adds multiple layers of texture and freshness that elevate the entire dish from ordinary to extraordinary.
• Customizable Taco Experience: With all components served separately, everyone can build their perfect taco, making it an interactive and fun meal that suits different preferences and heat tolerances.

What You’ll Need for Shrimp & Tomatillo Salsa

• Extra-Jumbo Shrimp: Fresh, cleaned seafood that forms the protein base of the dish, best when recently purchased and patted dry.

• Tomatillos: Green, tart fruit that provides the tangy base for the salsa, should be firm and bright green.
• Yellow Onion, Jalapeños: Aromatic vegetables that add depth and heat to the salsa, choose fresh and firm produce.
• Garlic Cloves: Provides robust flavor to both shrimp marinade and salsa, select plump and firm cloves.

• Chipotle Powder: Adds smoky heat to the shrimp marinade, provides complex flavor profile.
• Lime: Adds bright citrus notes and tenderizes the shrimp, choose firm, heavy limes with smooth skin.
• Vegetable Oil: Helps with grilling and prevents sticking, ensures even cooking and crisp exterior.
• Kosher Salt, Black Pepper: Basic seasonings that enhance the natural flavors of shrimp and vegetables.

• Green Cabbage, Red Onion, Radishes: Crisp vegetables that add texture and freshness to the tacos.
• Serrano Peppers: Provides additional heat and crunch to the dish.
• Cilantro: Fresh herb that adds bright, herbal notes to the final presentation.
• Tortillas: Soft corn base for creating tacos, should be flexible and fresh.
• Mexican Cream: Creamy topping that balances the heat and adds richness.

How to Make Grilled Shrimp with Salsa

Step 1: Prepare Wooden Skewers

Soak wooden skewers in water for 30 minutes to prevent burning during grilling.

Step 2: Create Marinade Base

In a large bowl, mince 2 garlic cloves finely.

Step 3: Mix Marinade Ingredients

• Chipotle powder
• Zest from 1 medium lime

Stir ingredients thoroughly.

Step 4: Prepare Shrimp

Pat extra-jumbo shrimp dry with paper towels. Toss shrimp in marinade mixture.

Step 5: Prepare Toppings

• Green cabbage
• Red onion
• Radishes
• Serrano peppers
• Cut lime into wedges
• Separate cilantro leaves

Step 6: Prepare Salsa Ingredients

• Tomatillos
• Yellow onion
• Jalapeños
• Garlic cloves
• Vegetable oil

Step 7: Prepare Tomatillo Mixture

Rinse and dry tomatillos. Remove jalapeño seeds for less heat.

Step 8: Skewer Shrimp

• Vegetable oil
• Kosher salt
• Black pepper

Step 9: Grill Tomatillo Mixture

• 4 minutes first side
• 4-6 minutes second side

Step 10: Blend Salsa

• Tomatillos
• Jalapeños
• Peeled garlic
• Onion
• Kosher salt
• Black pepper

Blend until smooth.

Step 11: Grill Shrimp

• 2-2.5 minutes first side
• 2 minutes second side

Step 12: Warm Tortillas

• 30 seconds to 1 minute per side
• Keep warm with foil or towel

Step 13: Assemble Tacos

• Grilled shrimp
• Salsa
• Tortillas
• Mexican cream
• Optional guacamole

Place 3 shrimp per tortilla and customize toppings.

Tips for Perfect Shrimp on the Grill

• Fire Up Precision: Clean and oil grill grates before cooking to prevent sticking and create beautiful sear marks.
• Marinade Magic: Let shrimp rest in citrus and herb mixture no longer than 15 minutes to boost flavor without breaking down delicate proteins.
• Temperature Control: Keep grill heat medium-high, around 400-450°F, for quick, even cooking without burning seafood.
• Quick Flip Strategy: Grill shrimp 2-3 minutes per side until pink and slightly charred, avoiding overcooking.
• Resting Ritual: Allow grilled shrimp to sit briefly after cooking, letting juices redistribute for maximum tenderness.

Storing Grilled Shrimp Properly

• Refrigeration Technique: Preserve shrimp and salsa in leak-proof glass containers with tight-sealing lids. Protect flavor integrity by separating shrimp from salsa using small dividers or compartmentalized containers to prevent sogginess.
• Freezing Strategy: Wrap individual shrimp portions in plastic wrap before placing inside heavy-duty freezer bags. Remove excess air to prevent freezer burn and maintain protein's delicate texture during storage.
• Quick Consumption Tip: Consume refrigerated grilled shrimp within 24-36 hours for optimal taste and texture. Reheat gently using low microwave settings or quick steam method to prevent rubbery transformation of seafood protein.

Salsa and Shrimp Variations That Work

• Spicy Seafood Sensation: Replace shrimp with scallops or lobster meat, keeping the same tomatillo salsa and grilling technique for a luxurious seafood experience.
• Mediterranean Coastal Remix: Swap chipotle powder with za'atar spice blend, use feta cheese instead of Mexican cream, and add chopped cucumber for a Greek-inspired version.
• Vegetarian Grill Master: Substitute shrimp with large portobello mushroom slices or firm tofu, marinating them in the same garlic and lime zest mixture for a plant-based alternative that maintains the original recipe's bold flavors.
• Tropical Coastal Edition: Incorporate diced mango or pineapple into the tomatillo salsa, use coconut oil instead of vegetable oil, and garnish with fresh passion fruit for a vibrant, island-inspired interpretation of the original recipe.

A Flavor-Packed Finish for Grilled Shrimp

Grilled shrimp tacos showcase Michael Symon’s culinary brilliance, combining zesty tomatillo salsa with perfectly charred seafood.

Lime-infused chipotle notes dance across tender shrimp, creating a symphony of southwestern flavors.

Crisp cabbage, radiant red onions, and spicy serrano peppers add layers of complexity to each bite.

Cilantro-kissed tortillas provide a warm canvas for this mouthwatering masterpiece.

Careful grilling techniques elevate simple ingredients into an unforgettable dining experience.

Passionate cooks, unleash your inner chef and savor these irresistible tacos – snap a photo, share the recipe, spread the deliciousness, and let fellow food enthusiasts marvel at your culinary prowess!

Michael Symon Grilled Shrimp With Tomatillo Salsa Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 10 reviews

• Total Time: 55 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Sizzling Michael Symon grilled shrimp dances with zesty tomatillo salsa, bringing Mexican coastal flavors to your plate. Lime-kissed and flame-charred, this dish promises a quick, exciting journey through bold, fresh ingredients that excite your palate.

---

Ingredients

Scale 1x2x3x

Main Proteins:

• 1.5 pounds extra-jumbo raw shrimp (16 to 20 per pound), peeled and deveined
• 7 skewers

Vegetables and Herbs:

• 12 ounces (340 grams) tomatillos (about 6)
• ¼ small head green cabbage
• ¼ small red onion
• ½ large yellow onion
• 4 medium red radishes
• 2 serrano peppers
• 1.5 medium jalapeño peppers
• ¼ bunch fresh cilantro
• 2 cloves peeled garlic
• 3 cloves unpeeled garlic

Seasonings and Additional Ingredients:

• 1 medium lime
• ½ teaspoon chipotle chile powder
• ½ teaspoon kosher salt
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil, plus more for the grill
• 1.5 teaspoons vegetable oil, plus more for the grill
• 8 (6-inch) corn tortillas
• ¼ cup Mexican crema or sour cream

Cook Mode Prevent your screen from going dark

---

Instructions

1. Soak wooden skewers in water for 30 minutes to prevent burning during grilling.
2. Crush two peeled garlic cloves in a large mixing bowl.
3. Incorporate 1/2 teaspoon chipotle powder and freshly grated zest from one medium lime, mixing thoroughly.
4. Carefully dry 1 1/2 pounds (680 grams) of extra-jumbo peeled and deveined shrimp using paper towels, then gently toss in the seasoning mixture.
5. Prepare garnishes by thinly slicing 1/4 head green cabbage (approximately 2 cups), 1/4 small red onion (about 1/2 cup), 3/4 cup radishes, and 1/4 cup serrano peppers.
6. Chop lime into wedges and separate 1/4 cup fresh cilantro leaves, reserving an additional 1/2 cup tender stems and leaves for salsa preparation.
7. Prepare salsa ingredients by rinsing and drying 12 ounces (340 grams) tomatillos, halving half a yellow onion, and splitting 1 1/2 jalapeños lengthwise.
8. Remove seeds from jalapeños for milder heat, and add 3 unpeeled garlic cloves with 1 1/2 teaspoons vegetable oil.
9. Thread shrimp onto skewers, ensuring they are closely but not tightly packed, then coat with 2 tablespoons vegetable oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
10. Preheat grill to medium-high heat and grill tomatillos for 4 minutes per side until charred and softening.
11. Transfer grilled vegetables to a blender, removing garlic skins and onion roots, and blend with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper until smooth.
12. Clean and re-oil grill grates, then cook shrimp for 2-2.5 minutes per side until lightly browned and nearly cooked through.
13. Warm tortillas on the grill for 30-60 seconds per side until pliable and soft.
14. Remove shrimp from skewers and assemble tacos by spreading salsa on tortillas, adding 3 shrimp per taco, and garnishing with prepared toppings.
15. Serve immediately with Mexican cream, additional salsa, and optional guacamole.

Notes

• Grill temperature matters most for achieving that perfect, slightly crisp exterior on shrimp without overcooking.
• Fresh ingredients transform this recipe from ordinary to extraordinary, especially ripe tomatillos and vibrant jalapeños.
• Prep work makes the cooking process smooth and enjoyable, so chop vegetables and marinate shrimp beforehand.
• Corn tortillas taste best when quickly warmed directly on the grill, creating a subtle char and enhanced flavor.
• Leftover shrimp tacos can be stored in an airtight container for up to two days, making great next-day lunch options.
• Seafood cooks rapidly, so keep a close eye to prevent rubbery texture and maintain tender, juicy shrimp.
• Kitchen towels work wonderfully for keeping tortillas warm and soft after grilling.
• Spice levels can be adjusted by removing jalapeño seeds or adding extra hot sauce for heat lovers.
• Serving immediately ensures maximum flavor and prevents soggy tortillas from sitting too long.
• Aluminum foil helps maintain warmth and can be used for easy cleanup after grilling.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Grilling
• Cuisine: British

Nutrition

• Serving Size: 4
• Calories: 370 kcal
• Sugar: 3 g
• Sodium: 520 mg
• Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 5 g
• Protein: 21 g
• Cholesterol: 160 mg