Shrimp Verde
Dive into the vibrant, zesty world of Shrimp Verde, a quick and flavorful dish that brings the bright flavors of Mexican cuisine to your table in just 35 minutes. This recipe pairs succulent shrimp with a homemade Verde sauce made from roasted tomatillos, fresh cilantro, garlic, and a hint of jalapeño for a touch of heat. The sauce is simmered to perfection alongside the shrimp, creating a harmonious blend of smoky, tangy, and earthy flavors. Finished with a squeeze of lime and optional avocado slices for creamy richness, Shrimp Verde is as versatile as it is delicious—perfectly paired with warm tortillas, fragrant rice, or a crisp side salad. Whether you're hosting a dinner party or whipping up a quick weeknight meal, this dish is sure to impress with its vibrant presentation and bold taste.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb Raw shrimp (peeled and deveined)
- 6 medium Tomatillos (husked and rinsed)
- 1 bunch Fresh cilantro
- 1 medium Jalapeño (seeded for less heat, optional)
- 3 cloves Garlic cloves
- 1 medium White onion (chopped)
- 2 tablespoons Lime juice
- 1 teaspoon Salt
- 1 teaspoon Ground cumin
- 2 tablespoons Olive oil
- 0.5 cup Vegetable broth
- 1 medium Avocado (sliced, optional for garnish)
- 6 small Tortillas (optional for serving)
Instructions
Place the tomatillos in a medium saucepan and cover with water. Bring to a boil over medium-high heat and cook until soft, about 5 minutes. Drain and set aside to cool slightly.
In a blender, combine the cooked tomatillos, fresh cilantro (reserve a few sprigs for garnish), chopped white onion, garlic cloves, jalapeño, lime juice, salt, and ground cumin. Blend until smooth to create the Verde sauce.
Heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from the skillet and set aside.
In the same skillet, pour in the Verde sauce and vegetable broth. Bring to a simmer, stirring occasionally, and cook for 5 minutes to marry the flavors.
Return the cooked shrimp to the skillet and toss to coat in the Verde sauce. Simmer for an additional 2-3 minutes to warm through.
Serve hot, garnished with fresh cilantro and sliced avocado if desired. Shrimp Verde pairs wonderfully with warm tortillas, rice, or even a side salad.
Nutrition Facts
Calories |
1929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.1 g | 95% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 4385 mg | 191% | |
| Total Carbohydrate | 185.6 g | 67% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 21.8 g | ||
| Protein | 137.7 g | 275% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 727 mg | 56% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3624 mg | 77% | |
*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.
