Baked Shrimp with Tomatillos
Elevate your weeknight dinner with this vibrant and zesty recipe for Baked Shrimp with Tomatillos—a dish bursting with fresh, bold flavors and effortless charm! Tender, juicy shrimp are nestled atop a roasted medley of tangy tomatillos, sweet cherry tomatoes, and aromatic spices like cumin and paprika, creating a mouthwatering combination that's as colorful as it is delicious. Enhanced by the mild heat of jalapeños, the bright citrus kick of lime juice, and the freshness of cilantro, this one-pan dish comes together in just 35 minutes. Perfect for serving with rice, warm tortillas, or crusty bread to soak up the luscious juices, it's a healthy, gluten-free option that’s ideal for busy weeknights or casual entertaining. Add a sprinkle of creamy Cotija cheese for an optional finishing touch that takes this dish to the next level!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 lb Shrimp (peeled and deveined)
- 6 medium Tomatillos (husked and chopped)
- 1 cup Cherry tomatoes (halved)
- 1 small Red onion (finely chopped)
- 3 cloves Garlic cloves (minced)
- 1 Jalapeño (seeded and finely chopped)
- 3 tbsp Olive oil
- 2 tbsp Lime juice (freshly squeezed)
- 0.25 cup Cilantro (chopped)
- 1 tsp Ground cumin
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 cup Cotija cheese (crumbled, optional)
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the tomatillos, cherry tomatoes, red onion, garlic, and jalapeño. Drizzle with 2 tablespoons of olive oil and sprinkle with cumin, paprika, salt, and black pepper. Toss to evenly coat the vegetables.
Spread the tomatillo mixture evenly in a large baking dish or ovenproof skillet.
In the same mixing bowl, toss the shrimp with 1 tablespoon of olive oil and 1 tablespoon of lime juice. Set aside to marinate while the vegetables begin roasting.
Place the baking dish with the tomatillo mixture in the oven and roast for 10 minutes, stirring halfway through.
Remove the dish from the oven and arrange the marinated shrimp on top of the vegetables.
Return the dish to the oven and bake for an additional 8-10 minutes, or until the shrimp are pink, opaque, and cooked through. Be careful not to overcook.
Remove the dish from the oven and drizzle the remaining lime juice over the top.
Garnish with chopped cilantro and a sprinkle of crumbled Cotija cheese, if desired.
Serve immediately with rice, tortillas, or crusty bread to soak up the flavorful juices.
Nutrition Facts
Calories |
278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 229 mg | 76% | |
| Sodium | 806 mg | 35% | |
| Total Carbohydrate | 10.4 g | 4% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.8 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 123 mg | 9% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 702 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
