Dinner: Shrimp Tacos with Tomatillo Salsa

Recipe by Tim Byres Tim Byres's shrimp tacos are delicious with this tangy salsa, but the surprise here is the crunchy celery salad on top.

Ingredients

1/2 lb. tomatillos
1/2 small onion
1 jalapeño
3 clove garlic
kosher salt
Freshly black pepper
1/4 c. finely chopped cilantro
2 celery ribs
1 1/4 lb. shrimp
12 bamboo skewers
extra-virgin olive oil
12 corn tortillas
shredded green cabbage
parsley leaves

Instructions

In a medium saucepan, combine the tomatillos, onion, jalapeño, and garlic with 1 cup of water and bring to a boil. Simmer over moderate heat until the vegetables are softened, about 8 minutes. Using a slotted spoon, transfer the vegetables to a blender.
Boil the cooking liquid until reduced to 1/4 cup, then add it to the blender and let cool completely. Purée the salsa and season with salt and pepper. Transfer the salsa to a bowl, stir in the chopped cilantro and refrigerate until chilled, about 45 minutes.
Meanwhile, in a bowl, toss the celery with the lime juice; season with salt and pepper.
Light a grill or preheat a grill pan; oil the grill grate. Thread 3 shrimp onto each skewer. Brush the shrimp with olive oil and season with salt and pepper. Grill over high heat, turning once, until lightly charred and cooked through, about 4 minutes. Remove the shrimp from the skewers and transfer to a platter. Serve the shrimp with the salsa, celery salad, warm tortillas, cabbage, and parsley leaves so guests can assemble their own tacos. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

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