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Shrimp, an especially great protein for a quick and tasty Lenten dish, cooks in just minutes. This Shrimp in Roasted Green Salsa recipe beautifully balances the deep flavors of roasted tomatillos, garlic, onions, and peppers with the mild flavor of succulent shrimp.
Thanks to the great folks at Colorado Boxed Beef® for making this shrimp in roasted green salsa recipe post possible. As always, my comments, opinions, and love for seafood are my own.
I love how fast shrimp cooks, such an advantage for busy families, and I love how its mild flavor lends itself to any number of possible seasonings and sauces.
As you know by now, Salsa Verde holds a special status in our kitchen. Whenever I make it, I just automatically double the quantity because I know it won't go to waste. We add it to tacos, quesadillas, eggs, and more. And no surprise here, it goes really well with shrimp, too. You can make the salsa a day in advance if you want to cook and serve this dish in just minutes.
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For this recipe, I didn't use my basic salsa verde recipe, instead I roasted the tomatillos, peppers, garlic, and onions. Plus, I swapped out my usual choice of serrano pepper for a less pungent combination of jalapeños and Anaheim peppers.
As for the shrimp, I chose Diamond Reef®, I love that the bag comes with 2 lb of peeled, tail off, raw shrimp. I just need to run it under a bit of cold water to defrost and the shrimp is ready to cook.
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If you make this recipe, be sure to snap a photo and share it with us on social media using the #mamalatinatipsrecipes hashtag. I’d love to see it and have a chance to share it as well.
Shrimp in Roasted Green Salsa
Prep 15 minutes
Start to finish: 1 hour
Ingredients
- 2 lb Diamond Reef® Raw Shrimp Peeled & Deveined Tail Off
- 3 garlic cloves, peeled
- 1 small white onion, in slices
- 1 lb tomatillos, peeled and washed
- 3 Anaheim peppers
- 3 jalapeño peppers
- 1 tablespoon olive oil
- Cilantro sprigs, to taste
- 1 cup chicken broth
- 1 teaspoon salt
- 1 teaspoon dry Mexican oregano
You will also need
- Kitchen brush
- Baking sheet
- Blender
Pre-heat broiler at 475 degrees F (approx 250 degrees C).
Following the instructions on the bag, place the shrimp in a strainer under cold running water until thawed. Drain well and put back in the fridge until it is time to cook them.
Brush garlic and onion slices with some olive oil.
Place garlic, onions, tomatillos, Anaheim peppers and jalapeño peppers on a baking sheet and place under the broiler. Please be sure to keep an eye on them and turn them at least once as they roast. (Another option, if you don't have a broiler, is to roast them in a pan or on a comal on the stove).
Take them out of the oven and let it cool down for a few minutes. Peel and seed peppers.
Place tomatillos, peppers, garlic and onion in blender. Add cilantro, chicken broth, salt and oregano. Mix until well integrated.
Heat the rest of the oil in a pan over medium-high heat and add the roasted green salsa to cook for a minute. Submerge the shrimp in the sauce and let it simmer over medium heat, stirring now and then for 6-8 minutes or until they turn pink and are cooked.
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Serve with rice, beans and warm tortillas.
More Recipes
I’m a proud Colorado Boxed Beef ambassador creating delicious recipes with their products. Check these out:
- Angus Beef Kabobs for Kids
- Chorizo Tacos with Roasted Onion, Corn and Avocado Salsa
- Shrimp in Beer Sauce
- Angus Beef and Chorizo Parrillada
- Tilapia Empanadas
- Strip Roast Adobado
- Shrimp in Roasted Green Salsa
- Chorizo Garbanzo Bean Stew
- Jamaican Jerk Sliders with Citrus Coleslaw
Enjoy!
Print the recipe
Shrimp in Roasted Green Salsa
Ingredients
- 2 lb Diamond Reef® Raw Shrimp Peeled & Deveined Tail Off
- 3 garlic cloves peeled
- 1 small white onion in slices
- 1 lb tomatillos peeled and washed
- 3 Anaheim peppers
- 3 jalapeño peppers
- 1 tablespoon olive oil
- Cilantro sprigs to taste
- 1 cup chicken broth
- 1 teaspoon salt
- 1 teaspoon dry Mexican oregano
You will also need
- Kitchen brush
- Baking sheet
- Blender
Instructions
- Pre-heat broiler at 475 degrees F (approx 250 degrees C).
- Following the instructions on the bag, place the shrimp in a strainer under cold running water until thawed. Drain well and put back in the fridge until it is time to cook them.
- Brush garlic and onion slices with some olive oil.
- Place garlic, onions, tomatillos, Anaheim peppers and jalapeño peppers on a baking sheet and place under the broiler. Please be sure to keep an eye on them and turn them at least once as they roast. (Another option, if you don't have a broiler, is to roast them in a pan or on a comal on the stove).
- Take them out of the oven and let it cool down for a few minutes. Peel and seed peppers.
- Place tomatillos, peppers, garlic and onion in blender. Add cilantro, chicken broth, salt and oregano. Mix until well integrated.
- Heat the rest of the oil in a pan over medium-high heat and add the roasted green salsa to cook for a minute. Submerge the shrimp in the sauce and let it simmer over medium heat, stirring now and then for 6-8 minutes or until they turn pink and are cooked.
- Serve with rice, beans and warm tortillas.
Nutrition
Notes
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