Cilantro Lime Shrimp with Roasted Tomatillo Sauce

• Gluten free
• Paleo

• Seafood

  • 31 Shrimp, jumbo

• Produce

  • 1 cup Coriander, fresh
  • 3 Garlic clove
  • 1 Lime, Zest of
  • 1 Lime (about 1 tablespoons, juice of
  • 1/4 cup Of red onions
  • 1 Poblano
  • 4 Tomatillos

• Condiments

  • 2 tbsp Lime juice

• Baking & Spices

  • 1/2 tsp Paprika, smoked
  • 1/8 tsp Pepper
  • 1/4 tsp Red pepper flakes
  • 1/4 tsp Salt
  • 1 Salt & pepper

• Oils & Vinegars

  • 4 tbsp Olive oil
  • 2 tbsp Red wine vinegar

Found on joyfulhealthyeats.com

Description

Ingredients

• 31-35 jumbo shrimp, shell off and deveined
• ¾ cup of fresh cilantro, diced
• 2 tablespoons of red wine vinegar
• 2 tablespoons of olive oil
• juice of 1 lime (about 1 tablespoons)
• 2 garlic cloves, minced
• ¼ teaspoon of red pepper flakes
• ½ teaspoon of smoked paprika
• ¼ teaspoon of salt
• ⅛ teaspoon of pepper
• zest of one lime
• 2 tablespoons of olive oil
• 1 poblano, roast it whole but only use half in the sauce
• 4-5 tomatillos
• ¼ cup of of red onions (cut in a big wedge)
• 1 garlic clove
• ¼ cup of fresh cilantro
• 2-3 tablespoons of lime juice
• salt & pepper to taste

Directions

• Preheat oven to 400.
• Place red onion, tomatillos, and poblano on baking sheet. Season 2 tablespoons of olive oil, salt, and pepper.
• Bake for 20 minutes.
• Remove from oven and place in blender with cilantro, lime juice, garlic clove, salt, & pepper to taste. Blend until smooth. Set aside.
• In a small bowl mix, ¾ cup of fresh cilantro, red wine vinegar, olive oil, lime juice, 2 minced garlic cloves, red pepper flakes, smoked paprika, lime zest, salt, and pepper. Whisk until combined.
• Pour cilantro lime sauce over shrimp that has been patted dry, toss to coat everything.
• Spread seasoned shrimp out on a baking sheet, making sure they are in a single layer.
• Bake for 8-10 minutes, until pink.
• Garnish with fresh cilantro and serve with tomatillo sauce.