Prep time: 15 mins (+30 minute marinating time)
Cook time: 10 mins
Total time: 25 mins (+marinating time)
Servings: 4
For the shrimp:
2 tablespoons Pompeian Smooth Extra Virgin Olive Oil
1 tablespoon chili powder
1 teaspoon cumin powder
1 teaspoon garlic powder
1 1/4 pound large shrimp (21-25 count), peeled and deveined
For the salsa verde:
1 pound tomatillos, husks removed, rinsed and quartered
1 jalapeno pepper, stem removed, quartered
½ white onion, sliced in half, quartered
3 cloves garlic
¼ cup Pompeian Smooth Extra Virgin Olive Oil
¼ cup fresh lime juice
½ cup fresh cilantro
Kosher salt, to taste
For the tacos:
2 tablespoons Pompeian Smooth Extra Virgin Olive Oil
8 corn tortillas, warmed
For serving: sliced jalapeno, cilantro, diced onion
In the bottom of a large bowl, stir together the olive oil, chili powder, cumin and garlic powder. Add the shrimp and toss to coat. Cover and refrigerate at least 30 minutes and up to 1 hour.
Meanwhile, make salsa verde. Adjust one oven rack to the top position and preheat the broiler to high. Cover a large baking sheet with foil and add tomatillos, jalapeno, onion and garlic to the baking sheet and toss with olive oil. Broil until edges start to brown, shaking the pan once or twice, about 5 minutes. Let cool then transfer to a blender or small food processor along with the lime juice and cilantro and pulse until smooth. Season to taste with salt.
Set a large skillet over medium heat and add 1 tablespoon oil. Once hot, add half of the shrimp and cook, turning once, until opaque, 4 to 6 minutes. Repeat with remaining oil and shrimp.
Serve shrimp in warmed tortillas topped with salsa verde, jalapeno slices, cilantro and onion.
Made With
