Salsa Verde Shrimp

If you’ve been looking for an easy shrimp recipe, look no further! This Salsa Verde Shrimp only takes 30 minutes to make and will satisfy all your shrimp cravings!

This Salsa Verde Shrimp recipe is a delicious meal or appetizer using fresh lime, tomatillos, jalapenos and spices. Easy to make and delicious to eat. #easyshrimprecipes #shrimpdinnerrecipes www.savoryexperiments.com


 

This Salsa Verde Shrimp recipe is a delicious meal or appetizer using fresh lime, tomatillos, jalapenos and spices. Easy to make and delicious to eat.

I’m always on the search for new Latin inspired meals, especially ones that have all my favorite elements of flavor but don’t weigh you down with oodles of cheese. Salsa Verde Shrimp combines traditional Mexican flavors with creamy Italian polenta for a fabulous dish.

This Salsa Verde Shrimp recipe is a delicious meal or appetizer using fresh lime, tomatillos, jalapenos and spices. Easy to make and delicious to eat. #easyshrimprecipes #shrimpdinnerrecipes www.savoryexperiments.com

Salsa verde is made with fresh lime juice, roasted poblano peppers, jalapeños and tomatillos tops jumbo shrimp and creamy polenta. It is a little fiesta in your mouth!

After being husked, tomatillos resemble little green tomatoes and are often referred to as green tomatoes in Mexican and other Latin countries. Don’t be fooled by trying to use an American green tomato (unripened tomato) instead of a tomatillo.

This Salsa Verde Shrimp recipe is a delicious meal or appetizer using fresh lime, tomatillos, jalapenos and spices. Easy to make and delicious to eat. #easyshrimprecipes #shrimpdinnerrecipes www.savoryexperiments.com

Tomatillos are green bulbs, related to the cape gooseberry plant, that are surrounded by a waxy, paper husk. They must first be husked and then rinsed.

To save time you could buy bottled salsa verde, but homemade is much more flavorful. This version also has strong lime undertones that would be lost with bottled.

I did use prepared polenta to save time. It is so easy to slice and bake, why waste time on making your own and forming patties?

This Salsa Verde Shrimp recipe is a delicious meal or appetizer using fresh lime, tomatillos, jalapenos and spices. Easy to make and delicious to eat. #easyshrimprecipes #shrimpdinnerrecipes www.savoryexperiments.com

This dish can be made as an appetizer or a main meal. But either way it will be enjoyed all the same!

More shrimp recipes:

close up of seafood stuffed shells

Creamy Seafood Stuffed Shells Recipe

4.05 from 110 votes
Pasta shells stuffed with a mixed seafood filling and topped with a sherry spiked cream sauce. Perfect for a fancy dinner, the holidays or just a random weeknight.
See The Recipe!
A Shrimp Omelette is a savory omelette with shrimp, scallions, spinach, tomatoes and fresh mozzarella cheese. A perfect recipe for those of us who love brunch! #shrimpomelette #omeletterecipes www.savoryexperiments.com

Italian Shrimp Omelette recipe

4.60 from 5 votes
Italian Shrimp Omelette is a savory omelette using shrimp, scallions, spinach, tomatoes and fresh mozzarella cheese. The perfect recipe for brunch!
See The Recipe!
angled shot of shrimp scampi in a bowl

Shrimp Scampi

4.79 from 19 votes
Shrimp Scampi is a traditional Italian dish made with a garlic butter sauce and shrimp with al dente pasta and fresh lemon juice.
See The Recipe!
This Salsa Verde Shrimp recipe is a delicious meal or appetizer using fresh lime, tomatillos, jalapenos and spices. Easy to make and delicious to eat. #easyshrimprecipes #shrimpdinnerrecipes www.savoryexperiments.com
This Salsa Verde Shrimp recipe is a delicious meal or appetizer using fresh lime, tomatillos, jalapenos and spices. Easy to make and delicious to eat. #easyshrimprecipes #shrimpdinnerrecipes www.savoryexperiments.com

Salsa Verde Shrimp Recipe

5 from 2 votes
This Salsa Verde Shrimp recipe is a delicious meal or appetizer using fresh lime, tomatillos, jalapenos and spices. Easy to make and delicious to eat.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

Shrimp:

Instructions

  • Heat broiler to high. Wearing gloves, cut your poblano and jalapeno peppers down the center and discard seeds and stems. Place on an aluminum foiled lined baking sheet. Rub down with extra virgin olive oil and then smash flat with your palm. Place under the broiler for approximately 5 minutes, or until skin starts to char and blister. Remove and immediately place into a plastic bag. Shut tight and wait until it cools slightly, approximately 5- 10 minutes. Remove and skin should easily peel off. Roughly chop roasted peppers.
  • Peel husks off of tomatillos and wash. Cut into quarters and remove any tough stem pieces. Place quarters in a food processor and pulse until a chunky soup forms.
  • Heat a large skillet and coat with cooking spray. Transfer tomatillos to the skillet. Add the fresh juice of one lime and garlic. Cook for 5 minutes, stirring sporadically.
  • Add roasted jalapeno and poblano peppers. Continue to stir. Continue to heat for an additional 5 minutes.
  • Toss shrimp with cumin, coriander and white pepper. 
  • Add shrimp, tossing in sauce. Cook for 10 minutes, or until shrimp are pink and slightly curled. Right before serving, squeeze the juice of an additional lime into the mix.
  • Lightly season cooked polenta cakes with salt and pepper, spoon shrimp and salsa verde over top and garnish with wedges from the remaining two limes. Serve hot.
  • If you’ve tried this recipe, come back and let us know how it was! 

Nutrition

Calories: 787 kcal, Carbohydrates: 140 g, Protein: 38 g, Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 285 mg, Sodium: 887 mg, Potassium: 609 mg, Fiber: 6 g, Sugar: 5 g, Vitamin A: 680 IU, Vitamin C: 82.3 mg, Calcium: 205 mg, Iron: 5 mg
Author: Jessica Formicola
Calories: 787
Course: Main Course, Main Dish
Cuisine: Mexican
Keyword: salsa verde shrimp, shrimp recipe
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

Read More About Jessica

Join The Discussion

Your email address will not be published. Required fields are marked *

Recipe Rating




Questions and Reviews

  1. 5 stars
    I made 2 batches of crab cakes we ate one batch I I put other batch already cooked in freezer how do you suggest to reheat heat frozen or defrost and cook.

    1. Hi Trish? Was this question based on my recipe for crab cakes cause this is the post for Salsa Shrimp Verde… of which you can totally put on crab cakes, if you’d like.

      But to answer, I would allow them to thaw in the fridge and then pan fry them or heat them under the broiler. Since you don’t really cook them the first time (or the second) you need to make sure the center is hot without the outside getting dry and rubbery.

      They should thaw in about 12 hours.