Jun 6, 2008

Grilled Shrimp with Mexican SalsaRecipe from Weber's Real Grilling™ by Jamie Purviance

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Serves: 4 // Prep time: 20 minutes | Grilling time: 6 to 10 minutes

Grocery List

Fresh Produce

  • .25 oz fresh cilantro
  • 1 garlic cloves
  • 1 Hass avocados
  • 1 jalapeño chile peppers
  • 12 oz tomatillos
  • 1 tomatoes
  • 1 white onions

Meat / Poultry / Seafood

  • 1.5 lb jumbo shrimp (11/15 count)

Oil and Spices

  • 2 tbsp extra-virgin olive oil
  • .5 tsp freshly ground black pepper
  • 1 tsp kosher salt
  • .5 tsp paprika



  • 12 tomatillos, husked and rinsed
  • 1 Hass avocado, cut into ¼-inch dice
  • 1 medium tomato, cut into ¼-inch dice
  • ¼ cup finely chopped white onion
  • 2 tablespoons finely chopped fresh cilantro leaves
  • 1 teaspoon minced jalapeño chile pepper
  • ½ teaspoon minced garlic
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

  • 1½ pounds jumbo shrimp (11/15 count), peeled and deveined
  • Extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Paprika


  1. Prepare the grill for direct cooking over high heat (450° to 550°F).

  2. Brush the cooking grates clean. Grill the tomatillos over direct high heat, with the lid closed as much as possible, until they are well marked and beginning to collapse, 4 to 6 minutes, turning occasionally. Place the tomatillos in a food processor and process until smooth. Pour the tomatillos into a medium bowl. Add the remaining salsa ingredients and mix well.

  3. Lightly brush the shrimp with oil and season evenly with salt, pepper, and paprika. Grill over direct high heat, with the lid closed as much as possible, until the shrimp are firm to the touch and just turning opaque in the center, 2 to 4 minutes, turning once. Serve warm with the salsa.

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Grilled Shrimp with Mexican Salsa