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.
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.
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.
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 dish can be made as an appetizer or a main meal. But either way it will be enjoyed all the same!
If you like this salsa verde shrimp recipe, check out these other easy shrimp recipes:
- Teriyaki Shrimp Stir Fry
- Ginger Shrimp Lettuce Wraps
- Watermelon Shrimp Kabobs
- Thai Shrimp and Glass Noodles- Kung Op Wun Sen
- 1/3 teaspoon cumin
- 1/4 teaspoon coriander
- 1/8 teaspoon white pepper
- 1 pound large/extra large shrimp , de-veined, but tails on
- 1 cup tomatillo salsa
- 4 cups polenta , prepared
- sour cream
- Maldon Sea Salt
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!