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
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
Instructions
- Soak wooden skewers in water for 30 minutes to prevent burning during grilling.
- Crush two peeled garlic cloves in a large mixing bowl.
- Incorporate 1/2 teaspoon chipotle powder and freshly grated zest from one medium lime, mixing thoroughly.
- 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.
- 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.
- 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.
- Prepare salsa ingredients by rinsing and drying 12 ounces (340 grams) tomatillos, halving half a yellow onion, and splitting 1 1/2 jalapeños lengthwise.
- Remove seeds from jalapeños for milder heat, and add 3 unpeeled garlic cloves with 1 1/2 teaspoons vegetable oil.
- 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.
- Preheat grill to medium-high heat and grill tomatillos for 4 minutes per side until charred and softening.
- 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.
- Clean and re-oil grill grates, then cook shrimp for 2-2.5 minutes per side until lightly browned and nearly cooked through.
- Warm tortillas on the grill for 30-60 seconds per side until pliable and soft.
- Remove shrimp from skewers and assemble tacos by spreading salsa on tortillas, adding 3 shrimp per taco, and garnishing with prepared toppings.
- 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