• Grilled Lime Shrimp Tacos w/Roasted Tomatillo Salsa

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    Grilled Lime Shrimp Tacos w/Roasted Tomatillo Salsa
    Prep: 15 min Cook: 20 min Servings: 5
    by Baking Barrister
    13 recipes
    Succulent shrimp, crunchy slaw and tangy salsa make these tacos amazing.


    • ----Shrimp Marinade----
    • 1 lbs raw shrimp, deveined, peeled and without tails
    • 4 limes, juiced (approximately 1/3 cup)
    • 1 clove garlic, minced
    • 1/3 cup brown or white onion, chopped
    • 1 tsp. sugar
    • 1 tsp. chili powder
    • 1 Tbsp. olive oil
    • ---Salsa----
    • 1 lb tomatillos, preferably small
    • 1 jalapeno, 2 if you like it hot
    • 5 cloves garlic, unpeeled
    • 1/2 large brown or white onion
    • 1/2 lime, juiced
    • 1 1/2 tsp cider vinegar
    • ---Toppings----
    • 1 bunch radishes, grated
    • 1 cup cabbage, shredded
    • avocado, sliced (optional)
    • cilantro (optional)
    • queso fresco (optional)


    1. At least an hour before cooking, clean your shrimp. Mix all of the marinade ingredients into a bowl or ziplock bag along with the shrimp. Be sure shrimp are thoroughly covered. Place in fridge until ready to cook
    2. Remove husks from tomatillos and wash thoroughly to remove sticky wax.
    3. On a grilling rack over the BBQ, or on a baking sheet under your oven's broiler, place whole tomatillos, jalapeno(s), and unpeeled garlic cloves. Cook for 5 minutes on one side, and then flip, cooking 5 minutes on the other side. Charring is fine.
    4. Deseed and peel the skin off of the jalapeno(s). Peel garlic cloves. Along with tomatillos, onion, lime juice and vinegar, place in food processor and puree. Add salt to taste.
    5. Skewer shrimp and cook on grill for 2-3 minutes, flipping once one side is cooked. I also used my cast iron, which was still on my grill, to cook up the onions from the marinade.
    6. Serve as a taco bar, or stack as thus: tortilla, shredded cabbage & radish, avocado slice, shrimp, salsa and cheese/cilantro.

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