Easy Tomatillo Shrimp Recipe (2024)

Heidi 35 Comments

Jump to Recipe

This post may contain affiliate links. Read my .

These tomatillo shrimp are sautéed in butter and garlic and then tossed with a zippy, homemade tomatillo sauce and topped with fresh cilantro, for the most flavorful appetizer or main dish.This year in my garden I went above and beyond my basic tomato planting regimen and introduced a new garden bedfellow to the rest of the team: Hello Mr. Tomatillo.Up until about two years ago I was pretty unfamiliar with raw tomatillos. I don’t think I had even put together the fact that they are the main ingredient in my favorite green salsa that I douse my morning eggs in.But then I started experimenting and made up one of my favorite salsas and posted a plethora of tasty tomatillos recipes.And that’s when I kinda fell in love with the sticky little buggers.So this year I planted 3 tomatillos plants, and now its harvest time and ba-da-bing, I have a plethora of tomatillos to peel, rinse and create a loving relationship with.

So I started searching out more tomatillos recipes and discovered this one in an issue of Oprah mag. Of course I was instantly attracted to it thanks to the idea of combining delectable shrimp, garlic and spicy chilis.If you’ve never harvested or cooked with raw tomatillos, the first thing you’ll discover is that within the delicate lotus flower shaped tissue, lies a firm fruit that has an oddly sticky exterior. But not to worry, the raw fruit washes rather clean and the fruit dries clean.I added a bit more garlic to the recipe and cut down on the amount of sauce from the original since I had about 2 cups left over. So if you’re craving more sauce, make it a double.If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo andtag me on Instagram with #foodiecrusheats.

4.34 from 12 votes

Tasty Tomatillo Shrimp Recipe

Course Appetizer

Cuisine Mexican

Keyword shrimp

Servings 2 -4 servings

Ingredients

½ pound pasilla or poblano chilis , seeded and chopped
2 tablespoons extra-virgin olive oil
6 cloves garlic , minced
½ pound tomatillos , husked, rinsed and quartered
1 teaspoon kosher salt plus extra for the shrimp
4 tablespoons butter
1 pound large shrimp
1 teaspoon fresh ground pepper
½ cup fresh cilantro leaves

Instructions

Heat olive oil in a large skillet over medium high heat. Add chilies and half of the garlic and cook until chilis soften or about 5 minutes. Add the tomatillos and 1 teaspoon of salt. Reduce the heat to medium-low and cook, stirring occasionally until the tomatillos start to break down or for about 8-10 minutes.
Transfer the tomatillo mixture to a blender and puree. Set aside.
Melt the butter in a large skillet over medium high heat. Add the shrimp, salt and pepper and the remaining garlic. Cook for about 2 minutes or until the garlic becomes fragrant. Add the tomatillo sauce and saute for 2 more minutes or until the shrimp barely become opaque. Serve with sprinkled cilantro leaves.

Notes

adapted from Oprah magazine

We send good emails.Subscribe to FoodieCrushand have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.Follow me onInstagram,Facebook,Pinterest,andTwitterfor more FoodieCrush inspiration.As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own.

More recipes you’ll love!

Hi!I’m Heidiand I cook real good, real food I hope you’ll love to make, too.

Contact·Start Here!·Subscribe

“What should I make for dinner?”

If this is a question you often ask, take our brief quiz and we’ll recommend a recipe favorite you’ll love.

Take the Quiz!

Reader Interactions

Comments

Rate & Comment

chứng chỉ tin học, ngoại ngữ
June 9, 2017 at 10:03 pm

Sinh viên vẫn luôn truyền miệng nhau là “Nhất tiếng Anh, nhì tin học”. Đặc biệt, các bạn sinh viên khi ra trường càng thấm thía hơn với câu nói này. Rõ ràng, sinh viên hiện nay ý thức rất rõ vai trò quan trọng của hai môn “chìa khóa” này. Tuy nhiên, không ít các tân cử nhân vẫn sớm bị loại khỏi các cuộc tuyển dụng chỉ vì vốn tiếng Anh nghèo nàn và kỹ năng tin học yếu. Hãy cùng chúng tôi xây dựng một nền tảng tốt cho sinh viên có vốn tiếng anh và giỏi tin học khi xin việc.
Reply
See Also
36 Fresh Spring Recipes Easy 20 Minute Cream Puff Recipe - Sizzling Eats Lucky Charms Marshmallow Treats Recipe
đào tạo chứng chỉ tiếng anh a2
June 9, 2017 at 10:01 pm

Bạn chuẩn bị thi công chức, bạn cần chứng chỉ IC3 và tiếng anh A2, bạn đang phân vân chưa biết địa chỉ ôn thi uy tín để học, để được cấp chứng chỉ tin học văn phòng IC3 theo quy định của Bộ giáo dục và đào tạo, tiếng anh A2 chuẩn khung tham chiếu chung châu Âu và có giá trị trên toàn quốc. hãy truy cập vào trang web sau đây để có được những thứ bạn đang cần:
Reply
juegosdefriv2.net
May 4, 2017 at 8:19 am

Thank so much, again! Thank you for another essential article
Reply
flip diving
March 18, 2017 at 1:50 am

Thank you for another essential article. I have learned a lot from your article. Thank so much, again! Thank you for another essential article
Reply
happy wheels demo
March 18, 2017 at 1:49 am

I think this is one of the most significant information for me. And i’m glad reading your article. Thank for sharing!
Reply
five nights at freddy's
March 18, 2017 at 1:47 am

I think this is an informative post and it is very useful and knowledgeable. I really enjoyed reading this post. big fan, thank you!
Reply
happy wheels
March 18, 2017 at 1:47 am

I have read your article. it is very informative and helpful for me.I admire the valuable information you offer in your articles. Thanks for posting it, again!
Reply
geometry dash 2.1
March 18, 2017 at 1:47 am

I really loved reading your blog. I also found your posts very interesting. In fact after reading, I had to go show it to my friend and he ejoyed it as well!
Reply
Forte New Zealand
September 10, 2015 at 2:26 am

Awesome co*cking plane
Reply
Forte New Zealand
September 10, 2015 at 2:24 am

Forte School of Music is providing Music Lessons in Howick Auckland , New Zealand. Forte School is best in Music , Singing , Guitar and Piano Classes. Contact us now 09 534 2223
Reply
werkblad
March 5, 2015 at 2:24 am

Hi, I think now I have a strong hold over the topic after going through the post. The subject that you have discussed in the post is really amazing; I will surely come back for more information.
Reply
keukenwerkblad
March 2, 2015 at 3:54 am

I m saving your blog in my personal folder to visit again You made legal points within this article that I sense need further examination. I agree with most all of this info. amazing work.
Reply
Liz @ The Lemon Bowl
July 26, 2014 at 2:30 pm

Oh man this looks amazing!! I need to keep my eye out for tomatillos!!
Reply
Perfect Pancake Commercial
August 5, 2013 at 12:34 pm

CAPTCHA: A graphic that displays distorted letters
and numbers as part of a submission form. 5g Saturated Fat: 1g Trans fat: 0g Cholesterol:
20mg Sodium: 640mg Total Carbohydrates: 47g Dietary Fiber:
2g Sugars: 11g Protein: 6g. Many tourists will want to
experience the outdoor offerings in this location.
Reply
meatballs & milkshakes
March 14, 2013 at 11:32 am

I wish we got tomatillos more frequently at my supermarkets, it rare to actually find them! Next time I will try this though.
Reply
Kalyn
September 19, 2012 at 2:08 pm

Tomatillos are amazingly prolific aren’t they? This sounds so delish!
Reply
doodles
September 17, 2012 at 7:03 pm

Boy are you a lucky duck to harvest tomatillos……your dish looks amazing. Did you grow cilantro also?
Reply
Brenda @ a farmgirl's dabbles
September 17, 2012 at 3:30 pm

I used to cook with tomatillos alot, and just haven’t for a couple years, don’t ask me why. Thanks for the delicious reminder – this dish looks awesome!!
Reply
Brian @ A Thought For Food
September 17, 2012 at 2:32 pm

You know how I adore tomatillos! It’s so funny… I actually saw them in the store today and was thinking of getting some. But I didn’t. Now I’m kicking myself. This looks rockin’!
Reply
Brittany
September 14, 2012 at 9:53 am

I’ve never cooked with tomatillos before, but I love shrimp and this dish sounds really good.
You have beautiful photography as well!
Reply
Kate
September 14, 2012 at 9:12 am

This looks so yummy. I love tomatillo’s, will try this soon. Thanks for sharing.
Reply
- Amy Harper
  September 12, 2019 at 5:34 pm
  
  Super easy delicious fast dinner. I used canned chilies because that’s all I had. Served over steamed cauliflower rice. The whole family enjoyed it!
  Reply
Carrie
September 14, 2012 at 7:46 am

Lovely! I really love tomatillos, and they sound wonderful combined with shrimp.
Reply
Wendy@chezchloe
September 13, 2012 at 9:42 pm

Tomatillos are a super addition to the tomato plant and I find them somewhat more forgiving. Along the same lines, you might enjoy (and probably already know) next year are Physalis or husk tomatoes. I found them pretty easy to grow but they especially flourished under cover or in a greenhouse.
This looks like a great meal any day of the week.
Reply
Laura (Tutti Dolci)
September 13, 2012 at 3:48 pm

Love tomatillos, this looks great!
Reply
Kristen
September 13, 2012 at 3:15 pm

Oh my – I love tomatillo’s and this shrimp recipe looks amazing!
Reply
Ashley @ Wishes and Dishes
September 13, 2012 at 11:50 am

My kinda meal!! I love those little tomatillos!
Reply
bridget {bake at 350}
September 13, 2012 at 9:16 am

Tomatillos are so darn cute!
Reply
Delishhh
September 13, 2012 at 9:00 am

I love cooking from my garden, somehow it always tastes better :) This looks delicious!
Reply
Stefanie @ Sarcastic Cooking
September 13, 2012 at 8:39 am

I love tomatillos! Definitely a staple in my house! Looks amazing!
Reply
Susan
September 13, 2012 at 8:23 am

Would love to try this…….however, your instructions say “add chilies and half of the chilis and cook until they soften…..” is this right? It looks delish and easy…..would like to make it this weekend. Thanks.
Reply
Bev @ Bev Cooks
September 13, 2012 at 7:31 am

I am absolutely going to do this. As soon as I get off the floor from fainting.
Reply
Penny @ From Harvest To Table
September 13, 2012 at 6:31 am

I have never cooked with tomatillos before. This looks delicious! I just started a food blog and would love it if you came to visit when you have time.
Penny
http://www.fromharvesttotable.com
p.s. your photos are stunning!
Reply
Averie @ Averie Cooks
September 13, 2012 at 1:10 am

Those little tomatillos are adorable and I love them, along with the chilis!
Reply

FAQs

How to make shrimp juicy? ›

We already know that a salt and baking soda brine improves the texture and juiciness of shrimp, but adding a little sugar to the mix can help encourage better, faster browning and caramelization once they hit the heat.

Get More Info ›

Can frozen shrimp be sauteed? ›

Totally! According to FDA seafood guidelines, shrimp should be cooked until the flesh is firm and clear. But shrimp are so small and fatty, they reach that point from frozen in a matter of a few minutes. In fact, cooking shrimp from frozen actually helps prevent overcooking, leading to juicer, more tender shrimp.

Get More Info ›

How long do shrimp take to cook on the stove? ›

Cook the shrimp for 2-3 minutes on each side, flipping only once midway. Depending on the size of your shrimp and how many you have in the pan, this will usually take 4 to 6 minutes. Lastly, transfer to a serving dish.

Discover More Details ›

Why do you soak shrimp before cooking? ›

Most types of shrimp will benefit from the simple, inexpensive process of brining, no matter how you plan on cooking them. Brining is like a marinade but instead of flavoring, it's sole purpose is to keep food tender and moist.

Discover More ›

What makes shrimp taste better? ›

Marinate your shrimp

Shrimp have a rather mild flavor on their own, so using a marinade can infuse them with herbs and spices that help your shrimp shine. And, when you let your shrimp marinate overnight, the flavors get absorbed into the meat so that they are locked in, maximizing the punch when you take a bite.

Get More Info ›

Why add baking soda to shrimp before cooking? ›

When we make shrimp co*cktail, shrimp skewers, shrimp scampi, or shrimp wontons, we've found that a quick brine of salt and baking soda works wonders. The salt helps keep the shrimp moist and juicy as they cook, while baking soda gives them a crisper, snappier texture.

Discover More Details ›

What does soaking shrimp in milk do? ›

Should I Soak My Shrimp? This one comes down to the chef's preference. Some prefer to soak seafood in milk before cooking to keep it from tasting too fishy. If you choose to soak your shrimp, you should do so with whole milk for at least 10 minutes.

Get More Info ›

Why do you put vinegar in shrimp? ›

Into your water pot, squeeze the juice of 2-3 lemons, then drop what's left of the lemons in too. Add your bag of shrimp/crab boil, salt and vinegar. (The vinegar is the secret ingredient. It makes the shrimp easier to peel.)

Keep Reading ›

Is it better to cook shrimp frozen or thawed? ›

Yes – thawing shrimp before you use them in your meal prep will give you a tastier end result. Cooking frozen shrimp won't harm you, but the texture won't be as appetising as if you cook from thawed. If time allows, leave your shrimp in the fridge overnight to thaw.

Get More Info Here ›

Should you thaw frozen shrimp before stir frying? ›

You can read more about why in my post called 15 Clever Ways to Eat Healthy on a Budget. You can use fresh shrimp, but if you're using frozen shrimp I highly recommend thawing them before adding them to your pan. If you add frozen shrimp straight into your pan, you will end up with a very water stir-fry.

Get More Info ›

When should you not use frozen shrimp? ›

While shrimp can last for up to one year in the freezer, it's best to use it within three months for optimum taste and texture. Be sure to label and date the bag so you know when it was originally frozen.

View Details ›

Is it better to cook shrimp fast or slow? ›

Cook without moving for 2 minutes for medium shrimp, 3 minutes for large shrimp, or 4 minutes for jumbo shrimp. Flip shrimp and continue to cook, tossing, until the shrimp are just cooked through—1 minute for medium shrimp, 1–2 minutes for large shrimp, or 2–3 minutes for jumbo shrimp.

View Details ›

Does shrimp get more tender the longer you cook it? ›

Prepping & Cooking Shrimp:

Add in shrimp and cook for about 2-3 minutes per side until they turn pink and opaque. Remember to avoid overcooking to maintain a tender and succulent texture in your sautéed shrimp.

See Details ›

How do I know when my shrimp is fully cooked? ›

Use a food thermometer to make sure the interior temperature of a shrimp is at least 145 °F (63 °C). This is the safest way to tell if it's fully cooked. Check for an opaque white color on the outside, a curved “C” shape, and a tender texture.

View Details ›

What is one good way to season or enhance the flavor of shrimp? ›

I add plenty of salt, pepper, red pepper flakes, lemon juice etc. Shrimp have a mild flavor so they take on whatever flavor you're serving them with. I also love using a seafood seasoning that has everything listed above plus more!!

Is it better to boil or steam shrimp? ›

Steamed shrimp is much tenderer than boiled shrimp. As for the flavor, I amped it up by making sure the water was heavily salted.

How do you cook shrimp without fishy taste? ›

How to Process Shrimp So It's Not Fishy

Get Fresh Shrimp. Before knowing how to process shrimp, you must first buy fresh shrimp of the highest quality. ...
How to Clean Shrimp. If you buy frozen shrimp, before cleaning them, you must first defrost them. ...
How to Peel the Shrimp. ...
Add Lime Juice. ...
Don't Cook Shrimp for Too Long.

Tell Me More ›