Imen Dridi Elevate your grilled shrimp tacos with Michael Symon’s recipe. Featuring extra-jumbo shrimp, chipotle chile powder, and tomatillo salsa, it brings a delightful blend of smokiness and zest. Quick to make in 30 minutes, you’ll have 8 perfect tacos. Get creative with toppings to add your unique touch!
More Michael Symon Recipe:
🧡 Why You’ll Love This Grilled Shrimp With Tomatillo Salsa Recipe:
- Explosive Flavor: Indulge in the sensational fusion of succulent extra-jumbo shrimp and zesty chipotle chile powder, creating a burst of flavors that dance on your palate.
- Effortless Elegance: Achieve culinary perfection without the hassle. This recipe is a quick fix, ready in just 30 minutes, providing a gourmet experience with minimal effort.
- Versatile Delight: Whether for a casual lunch or a dinner party, these grilled shrimp tacos with tomatillo salsa offer a versatile option, satisfying your cravings with every bite.
❓ What Is Michael Symon Grilled Shrimp With Tomatillo Salsa Recipe?
Michael Symon Grilled Shrimp With Tomatillo Salsa is a tantalizing dish featuring extra-jumbo shrimp marinated in chipotle lime mix, grilled to perfection, and served in corn tortillas. Topped with tomatillo salsa, cabbage, radishes, and crema, it’s a culinary masterpiece.
🍤 Michael Symon Grilled Shrimp With Tomatillo Salsa Ingredients
For The Tacos:
- 7 skewers
- 2 cloves peeled garlic
- 1 medium lime
- 1/2 teaspoon chipotle chile powder
- 1 1/2 pounds extra-jumbo raw shrimp (16 to 20 per pound), peeled and deveined
- 1/4 small head green cabbage
- 1/4 small red onion
- 4 medium red radishes
- 2 serrano peppers
- 1/4 bunch fresh cilantro
- 2 tablespoons vegetable oil, plus more for the grill
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 (6-inch) corn tortillas
- 1/4 cup Mexican crema or sour cream
For Tomatillo Salsa:
- 12 ounces tomatillos (about 6)
- 1/2 large yellow onion
- 1 1/2 medium jalapeño peppers
- 3 cloves unpeeled garlic
- 1 1/2 teaspoons vegetable oil, plus more for the grill
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
🌮 How To Make Michael Symon Grilled Shrimp With Tomatillo Salsa
- Do this for 30 minutes if you are using wooden skewers.
- Put two peeled garlic cloves in a big bowl and shred them.
- Add 1/2 teaspoon of chipotle powder to the bowl along with the finely grated zest of 1 medium lime. Stir the ingredients together to mix them well.
- Using paper towels, pat dry 1 1/2 pounds of extra-jumbo shrimp that have been cleaned and peeled. Combine them by tossing them in the bowl.
- While you make the toppings and salsa, put the pizza in the fridge.
- Next, make the toppings listed below and put them all on a serving platter or in different bowls: For about 2 cups, thinly slice 1/4 of a small head of green cabbage. Thinly slice 1/4 of a small red onion, which is about 1/2 cup.
- About 3/4 cup of radishes and 1/4 cup of serrano peppers should be thinly sliced. Using a knife, cut the lime into pieces.
- Out of a 1/4 bunch of cilantro, pick out 1/4 cup of fresh leaves. Put it in the fridge until you’re ready to serve and enjoy. Add another 1/2 cup of small, tender cilantro stems and leaves to a blender to make salsa.
Make the salsa:
- Set the grill outside to direct, medium-high heat. While that is going on, make the following and add them to the same big bowl: Once you’re done with the 12 ounces of tomatillos, rinse them and pat them dry. T
- ake out half of a big yellow onion and peel it. Cut one and a half jalapeños in half lengthwise to get three pieces.
- Cut out and take out the skins and seeds for a less spicy salsa. Put in 3 garlic cloves that haven’t been peeled and 1 1/2 teaspoons of vegetable oil. Toss to coat. Put the garlic cloves on one of the skewers and twist it together.
- Place the shrimp on the rest of the skewers so that they are just touching each other. Thread the shrimp onto each skewer twice.
- Put them on a baking sheet. Use 2 tablespoons of vegetable oil to coat both sides of the shrimp. Then, add 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
- Clean the sides when the grill is done. Use a paper towel that has been dipped in vegetable oil to grease the grill plates. Put the garlic stick, tomatillos, onion, and jalapeños on the grill (but don’t use the bowl).
- Put the lid on and grill for about 4 minutes, or until dark grill marks show up. Remove the lid and flip the tomatillos over. Grill for another 4 to 6 minutes, or until dark grill marks show on the other side and they begin to soften. Move everything to the bowl that was saved.
- Put the jalapeños and tomatillos in the blender. Get rid of the garlic’s skin and the onion’s root. Put them both in the blender with 1/4 teaspoon of kosher salt and 1/8 teaspoon of black pepper. Blend until smooth. Move to a bowl for serving.
- Clean the grill plates and oil them again. Cover the grill and put the shrimp on it. Grill for 2 to 2 1/2 minutes, or until the bottom is lightly browned. Add more shrimp and grill for another two minutes or until they are almost done.
- Move to a baking sheet or plate that is clean.
- Put 8 tortillas on the grill in a single layer. Grill for 30 seconds to one minute on each side, or until the tortillas are soft and stretchy.
- Place on a plate and cover with aluminum foil or a dish towel to keep warm. Take the shrimp off the sticks.
- The salsa, tortillas, shrimp, and 1/4 cup of Mexican cream should all be put on the table. Put some salsa and guacamole on a tortilla to start putting the tacos together. Add 3 shrimp and top however you like.
💭 Recipe Tips:
- Optimal Grilling: Ensure the grill is well-oiled for perfectly seared shrimp.
- Salsa Brilliance: Char-grilling tomatillos and jalapeños enhances the salsa’s smoky flavor.
- Taco Artistry: Customize toppings to your liking, adding a personal touch to each taco.
🍛 What To Serve With Grilled Shrimp With Tomatillo Salsa?
Pair with simple sides like Mexican Rice, Black Beans ,Avocado Salad ,Corn on the Cob, Cilantro Lime Quinoa ,Pico de Gallo,Jicama Slaw.
🎚 How To Store Leftovers Grilled Shrimp With Tomatillo Salsa?
- In the fridge: Store Leftovers Grilled Shrimp With Tomatillo Salsa in an airtight container for up to 2 days.
- In the freezer: Seal Leftovers Grilled Shrimp With Tomatillo Salsa in freezer bags for up to 2 months.
🥵 How To Reheat Leftovers Grilled Shrimp With Tomatillo Salsa?
- In the oven: Place the leftover grilled shrimp with tomatillo salsa in an oven-safe dish and reheat for 10 minutes at 350°F
- In the microwave: Transfer Leftovers Grilled Shrimp With Tomatillo Salsa to a microwave-safe container and heat on high for 2 minutes.
- In the air-fryer: Place Leftovers Grilled Shrimp With Tomatillo Salsa in the air-fryer at 375°F for 5 minutes.
FAQ’S
Can I Use Frozen Shrimp?
Fresh shrimp is recommended for optimal flavor. If using frozen, thaw them thoroughly and pat dry to prevent excess moisture, ensuring a better texture when grilled.
How Do I Prevent Shrimp From Sticking to the Grill?
To prevent sticking, oil the grill grates with a paper towel dipped in vegetable oil before grilling. This creates a non-stick surface for the shrimp.
Can I Substitute Corn Tortillas With Flour?
You can substitute corn tortillas with flour tortillas. The choice between the two depends on your preference; flour tortillas offer a softer and more flexible texture.
Can I Use Green Tomatoes for the Salsa?
While tomatillos are the traditional choice, green tomatoes can be a unique substitute. Ensure to adjust quantities based on personal taste, as green tomatoes may impart a tangier flavor compared to tomatillos.
More Michael Symon Recipe:
Michael Symon Grilled Shrimp With Tomatillo Salsa Nutrition Fact:
- Calories:416
- Fat:14.9 g
- Saturated:2.8 g
- Carbs:35.3 g
- Fiber:7.1 g
- Sugar:s7.2 g
- Protein:39.4 g
- Sodium:607.2 mg
Michael Symon Grilled Shrimp With Tomatillo Salsa
Description
Elevate your grilled shrimp tacos with Michael Symon’s recipe. Featuring extra-jumbo shrimp, chipotle chile powder, and tomatillo salsa, it brings a delightful blend of smokiness and zest. Quick to make in 30 minutes, you’ll have 8 perfect tacos. Get creative with toppings to add your unique touch!
Ingredients
For The Tacos:
For Tomatillo Salsa:
Instructions
- Do this for 30 minutes if you are using wooden skewers.
- Put two peeled garlic cloves in a big bowl and shred them.
- Add 1/2 teaspoon of chipotle powder to the bowl along with the finely grated zest of 1 medium lime. Stir the ingredients together to mix them well.
- Using paper towels, pat dry 1 1/2 pounds of extra-jumbo shrimp that have been cleaned and peeled. Combine them by tossing them in the bowl.
- While you make the toppings and salsa, put the pizza in the fridge.
- Next, make the toppings listed below and put them all on a serving platter or in different bowls: For about 2 cups, thinly slice 1/4 of a small head of green cabbage. Thinly slice 1/4 of a small red onion, which is about 1/2 cup.
- About 3/4 cup of radishes and 1/4 cup of serrano peppers should be thinly sliced. Using a knife, cut the lime into pieces.
- Out of a 1/4 bunch of cilantro, pick out 1/4 cup of fresh leaves. Put it in the fridge until
- you’re ready to serve and enjoy. Add another 1/2 cup of small, tender cilantro stems and leaves to a blender to make salsa.
- Set the grill outside to direct, medium-high heat. While that is going on, make the following and add them to the same big bowl: Once you’re done with the 12 ounces of tomatillos, rinse them and pat them dry.
- Take out half of a big yellow onion and peel it. Cut one and a half jalapeños in half lengthwise to get three pieces.
- Cut out and take out the skins and seeds for a less spicy salsa. Put in 3 garlic cloves that haven’t been peeled and 1 1/2 teaspoons of vegetable oil. Toss to coat. Put the garlic cloves on one of the skewers and twist it together.
- Place the shrimp on the rest of the skewers so that they are just touching each other. Thread the shrimp onto each skewer twice.
- Put them on a baking sheet. Use 2 tablespoons of vegetable oil to coat both sides of the shrimp. Then, add 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
- Put the lid on and grill for about 4 minutes, or until dark grill marks show up. Remove the lid and flip the tomatillos over. Grill for another 4 to 6 minutes, or until dark grill marks show on the other side and they begin to soften. Move everything to the bowl that was saved.
- Put the jalapeños and tomatillos in the blender. Get rid of the garlic’s skin and the onion’s root. Put them both in the blender with 1/4 teaspoon of kosher salt and 1/8 teaspoon of black pepper. Blend until smooth. Move to a bowl for serving.
- Clean the grill plates and oil them again. Cover the grill and put the shrimp on it. Grill for 2 to 2 1/2 minutes, or until the bottom is lightly browned. Add more shrimp and grill for another two minutes or until they are almost done.
- Move to a baking sheet or plate that is clean.
- Put 8 tortillas on the grill in a single layer. Grill for 30 seconds to one minute on each side, or until the tortillas are soft and stretchy.
- Place on a plate and cover with aluminum foil or a dish towel to keep warm. Take the shrimp off the sticks.
- The salsa, tortillas, shrimp, and 1/4 cup of Mexican cream should all be put on the table. Put some salsa and guacamole on a tortilla to start putting the tacos together. Add 3 shrimp and top however you like.
Make the salsa:
Notes
- Optimal Grilling: Ensure the grill is well-oiled for perfectly seared shrimp.
Salsa Brilliance: Char-grilling tomatillos and jalapeños enhances the salsa’s smoky flavor.
Taco Artistry: Customize toppings to your liking, adding a personal touch to each taco.
Michael Symon Grilled Shrimp With Tomatillo Salsa
