Prepare the grill for direct cooking over high heat (450° to 550°F).
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.
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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Rating: 5 stars
Rating: 5 stars
Nov 11, 2015
This is the dish that I make for any of my guest that love Mexican and seafood. The shrimp is very easy to season and grill. The key to this dish are the roasted tomatillos. Make sure that you grill the tomatillos until they get black on the sides. The first time, I stopped when they burst open. Let them go a little longer for a great roasted taste.
This dish is best if you prep all of the salsa items first and mix in the hot roasted tomatillos at the end. The salsa is good cold, but awesome when served hot or warm. I compliment the dish with some white rice topped with whole black beans and drizzled with Trader Joe's red mild salsa (not a chunky salsa).
Double the shrimp batch to use the leftover salsa
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Would you recommend this recipe? YES
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Grilled Shrimp with Mexican Salsa