Sizzling Grilled Shrimp With Tomatillo Salsa Recipe Like Symon

Sizzling michael symon’s grilled shrimp tacos elevate weeknight dinners from mundane to magnificent.

Tender shrimp marinate in a blazing blend of spices that awaken dormant taste buds.

Smoky chipotle chile powder weaves magic through each succulent morsel.

Crisp tomatillo salsa dances with charred seafood, creating a flavor explosion that defies expectations.

Fresh ingredients transform simple ingredients into a culinary masterpiece.

Each bite tells a story of bold, vibrant tastes that challenge traditional taco norms.

You’ll want to savor every single mouthwatering moment of this extraordinary dish.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Calories: 320 kcal

Servings: 4

Ingredients for Michael Symon Grilled Shrimp With Tomatillo Salsa

• Extra-Jumbo Shrimp: Choose fresh, firm shrimp with a sweet ocean aroma and no discoloration.
• Kosher Salt: Select pure, coarse-grained salt for better texture and flavor control.

• Garlic Cloves: Pick firm, plump cloves with tight, unbroken skin for maximum freshness.
• Chipotle Powder: Look for smoky, rich powder from authentic Mexican chili peppers.
• Lime: Select bright, heavy citrus fruits with smooth, glossy skin for vibrant zest.

• Tomatillos: Choose firm, bright green husks with tight, unblemished skin.
• Yellow Onion: Pick solid, heavy onions with papery, dry outer layers.
• Jalapeños: Select peppers with smooth, vibrant green skin and firm texture.
• Vegetable Oil: Choose neutral, high smoke-point oil for consistent grilling results.

• Green Cabbage: Pick crisp, compact heads with bright, fresh leaves.
• Red Onion: Choose firm bulbs with deep, rich purple color.
• Radishes: Select smooth, bright, firm vegetables with fresh green tops.
• Serrano Peppers: Pick glossy, firm peppers with intense green color.
• Cilantro: Choose bright green leaves with no wilting or yellowing.
• Lime Wedges: Select juicy, heavy citrus fruits for extra tangy finish.
• Mexican Cream: Pick smooth, rich cream with authentic dairy flavor.
• Tortillas: Choose fresh, soft corn tortillas with flexible texture.

Cooking Tools for Michael Symon Grilled Shrimp

• Grill: High-quality outdoor or indoor grill with clean, well-oiled grates for perfect shrimp marks.
• Wooden Skewers: Long, soaked wooden skewers to prevent burning during grilling.
• Large Bowl: Spacious mixing bowl for creating marinade and tossing shrimp.
• Blender: Powerful blender for creating smooth, creamy tomatillo salsa.
• Paper Towels: Clean towels to pat shrimp dry before marinating.
• Cutting Board: Sturdy surface for slicing vegetables and preparing ingredients.
• Sharp Knife: Precise knife for mincing garlic, slicing cabbage, onions, and peppers.
• Measuring Spoons: Small spoons for accurately measuring spices and seasonings.
• Tongs: Metal tongs for safely handling and turning shrimp and tortillas on the grill.
• Aluminum Foil: Wrap to keep tortillas warm after grilling.
• Citrus Zester: Small tool for removing lime zest without bitter white pith.

Instructions for Grilled Shrimp and Tomatillo Salsa

• Prepare Wooden Skewers

Soak wooden skewers in water to keep them from burning while grilling. This simple step ensures your shrimp cook perfectly without any charred mishaps.

• Create Marinade Magic

Finely mince garlic and blend with zesty lime zest and a kick of chipotle powder. Toss extra-jumbo shrimp into this flavor-packed mixture, making sure each piece gets coated with deliciousness.

• Prep Fresh Toppings and Salsa

Chop a vibrant array of garnishes like green cabbage, red onion, radishes, and serrano peppers. For the salsa, grab tomatillos, yellow onion, and jalapeños. Rinse and prep ingredients, removing seeds from peppers for a milder heat.

• Grill Tomatillo Salsa

Char tomatillo mixture on the grill, cooking each side until perfectly roasted. Transfer grilled ingredients to a blender, adding garlic, onion, salt, and pepper. Blend until smooth and silky, creating a restaurant-worthy sauce.

• Cook Shrimp and Tortillas

Clean grill grates and brush with oil. Grill shrimp quickly – just a couple minutes per side to keep them tender and juicy. Warm tortillas alongside, giving them a light char and irresistible smoky flavor.

• Assemble Flavor-Packed Tacos

Layer three succulent shrimp onto each warm tortilla. Top with freshly made salsa, crisp vegetables, and a drizzle of Mexican cream. Optional guacamole adds an extra layer of creamy goodness. Serve immediately and watch everyone’s eyes light up!

Tips for Grilling Michael Symon Shrimp

• Optimize Wooden Skewer Soaking: Submerge skewers completely in water to prevent charring and ensure even grilling without burning edges.
• Customize Spice Levels: Adjust chipotle powder and jalapeño seeds to create mild, medium, or fiery hot versions that match personal heat preferences.
• Create Quick Flavor Boosters: Experiment with additional marinade ingredients like orange zest, smoked paprika, or cumin to enhance shrimp's natural sweetness and complexity.
• Explore Alternative Protein Options: Swap shrimp with chicken, fish, or plant-based alternatives like tofu or tempeh while maintaining similar grilling techniques and marinade approach.

Serving Grilled Shrimp With Salsa

• Craft Colorful Taco Platter: Arrange grilled shrimp tacos on a vibrant wooden board with fresh lime wedges, scattered cilantro leaves, and sliced radishes for a restaurant-style presentation.
• Create Personalized Taco Station: Set out all toppings in small bowls, allowing guests to customize their tacos with green cabbage, red onion, serrano peppers, and creamy Mexican sauce.
• Pair with Refreshing Drinks: Serve chilled Mexican beer or zesty margaritas alongside these spicy shrimp tacos to complement the chipotle and lime flavors.
• Add Fresh Side Salad: Complement the tacos with a light salad of mixed greens, dressed with remaining lime juice and a sprinkle of cilantro for added freshness.

Storage Advice for Shrimp With Salsa

• Preserve Freshness: Store leftover shrimp and salsa separately in airtight containers in the refrigerator for maximum quality and taste preservation.
• Refrigeration Guidelines: Consume cooked shrimp within 2-3 days and tomatillo salsa within 5-7 days to maintain optimal flavor and food safety.
• Smart Reheating Technique: Warm refrigerated shrimp gently in a skillet with a splash of oil for 1-2 minutes, preventing overcooking and maintaining tender texture.
• Freezer-Friendly Strategy: Freeze uncooked marinated shrimp in sealed freezer bags for up to 3 weeks, thawing overnight in the refrigerator before grilling for best results.

Spicy Michael Symon Grilled Shrimp With Tomatillo Salsa Recipe

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4.8 from 34 reviews

• Total Time: 55 minutes
• Yield: 4 1x

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Description

Michael Symon’s grilled shrimp with tomatillo salsa offers a zesty Latin-inspired dish packed with fresh flavors. Spicy, tangy, and perfectly charred, this recipe brings Mexican cuisine excitement to home cooking that you’ll want to savor again and again.

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Ingredients

Scale 1x2x3x

• 1.5 lbs (680 g) extra-jumbo raw shrimp (16 to 20 per lb), peeled and deveined
• 12 oz (340 g) tomatillos (about 6)
• 8 6-inch corn tortillas
• ¼ cup Mexican crema or sour cream
• 2 tbsps + 1.5 tsps vegetable oil, plus more for the grill
• 1 medium lime
• ½ small head green cabbage
• ½ large + ¼ small red onion
• 4 medium red radishes
• 2 serrano peppers
• 1.5 medium jalapeño peppers
• ¼ bunch fresh cilantro
• 2 cloves peeled garlic
• 3 cloves unpeeled garlic
• 7 skewers
• ½ tsp chipotle chile powder
• ½ + ¼ tsp kosher salt
• ¼ + 1/8 tsp freshly ground black pepper

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Instructions

1. Skewer Preparation: Immerse wooden skewers in water for 30 minutes to prevent charring during grilling.
2. Marinade Creation: In a large mixing bowl, crush garlic cloves and blend with chipotle powder and lime zest, creating a fragrant seasoning mixture.
3. Shrimp Preparation: Pat shrimp dry with paper towels, then gently coat with the prepared seasoning, ensuring even distribution.
4. Vegetable Charring: Preheat grill to medium-high heat, roast tomatillos, halved onion, jalapeños, and unpeeled garlic cloves until charred and softened, approximately 4 minutes per side.
5. Salsa Blending: Transfer grilled vegetables to a blender, removing garlic skins and onion roots, and purée until smooth, seasoning with salt and pepper.
6. Shrimp Grilling: Clean and oil grill grates, then cook skewered shrimp for 2-2.5 minutes per side until lightly browned and nearly cooked through.
7. Tortilla Warming: Gently warm tortillas on the grill for 30-60 seconds per side until pliable and soft.
8. Taco Assembly: Spread tomatillo salsa on tortillas, arrange 3 shrimp per taco, and garnish with sliced cabbage, red onion, radishes, and serrano peppers.
9. Final Presentation: Serve immediately with Mexican cream, additional salsa, cilantro leaves, lime wedges, and optional guacamole.

Notes

• Skewer Soaking Tip: Immerse wooden skewers in water for 30 minutes to prevent charring and potential burning during grilling, ensuring safe and even cooking.
• Shrimp Drying Technique: Pat shrimp completely dry with paper towels before seasoning to achieve optimal browning and prevent steaming instead of grilling.
• Heat Control Strategy: Maintain medium-high grill temperature for perfectly charred tomatillos and quickly cooked shrimp without overcooking or drying out the seafood.
• Garnish Freshness Hack: Prepare crisp vegetable toppings just before serving to maintain texture and provide a vibrant, crunchy contrast to the warm, tender shrimp tacos.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Grilling
• Cuisine: British

Nutrition

• Serving Size: 4
• Calories: 320
• Sugar: 3 g
• Sodium: 550 mg
• Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 5 g
• Protein: 15 g
• Cholesterol: 120 mg