Southern Mom Loves: Grilled Shrimp Tacos with Tomatillo Salsa {Recipe}

Grilled Shrimp Tacos with Tomatillo Salsa {Recipe}

Friday, July 29, 2016

Tacos are such a versatile food and can be filled with any protein you like. These tacos are stuffed with marinated, grilled shrimp and topped with a fresh roasted tomatillo salsa. Once you've made the salsa (the recipe makes 2 pints and can be made ahead and frozen), it takes no time at all to marinate and grill the shrimp. This would make for a quick weeknight meal for the family or an impressive dish for a weekend cookout.

Grilled Shrimp Tacos with Tomatillo Salsa


Tomatillo Salsa

  • 3 lbs. tomatillos, husk removed, rinsed and quartered
  • 1 onion, roughly chopped
  • 6 cloves of garlic, peel still on
  • 1⁄2 cup of cilantro, chopped
  • 2 tsp. of cumin
  • 1 tsp. of oregano
  • 1 tsp. of salt
  • 1 tsp. of pepper
  • 2 Tbsp. of olive oil
Shrimp Taco­s
  • 1 lb. of raw jumbo shrimp, deveined and tails removed
  • 2 Tbsp. of cilantro, chopped
  • 3 Tbsp. of olive oil
  • 1 clove of garlic, minced
  • 1 tsp. of chili powder
  • a pinch of salt
  • 1 tsp. of oregano
  • Juice of one lime
  • small flour tortillas
  • lettuce
  • diced tomatoes
  • sour cream (optional)

  1. Preheat the oven to 425° F.
  2. In a large roasting pan, add in all the ingredients for the tomatillo salsa. Mix well and spread out, being sure the oil coats everything and that it's all evenly seasoned. Bake for 25-­30 minutes.

  3. Allow salsa verde ingredients to cool completely, then peel the garlic cloves. Put all the ingredients in a blender or food processor and blend until creamy. Pour into a jar or large bowl and place in fridge until needed.
  4. Put the rinsed and drained shrimp in a large bowl.
  5. In a small bowl whisk together the cilantro, olive oil, minced garlic, chili powder, salt, oregano and lime juice.

  6. Pour the marinade over the shrimp, stir, and allow to marinate in the fridge for at least 30 minutes.

  7. While the shrimp is marinating, prepare your grill and soak wooden skewers in water for 15 minutes.
  8. Space your shrimp out on the skewers and grill over medium-high heat for approximately 5 minutes on each side, or until cooked through (opaque and firm.)
  9. Remove the shrimp from the skewers and place on warmed tortillas. Top with the tomatillo salsa and any additional toppings you would like!

Don't these look amazing?! They are bold and fresh and just delicious. I hope you enjoy this recipe the next time you cook out.


What are your favorite tacos? Do you think you'll try these? I love to read your comments!

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