Fancy + Easy {Tomatillo Grilled Shrimp with Cilantro Lime Rice}

Tomatillo Grilled Shrimp with Cilantro Lime Rice

Tomatillos have this crunchy leaf around them that is dried out like paper that was once wet and has since dried.

You have to peel this off in order to use the tomatillo.  This is problematic because the leaf is glued on with some sort of sticky icky sap.  I’m confident that is the official description that Wikipedia uses.

Once they are peeled, wash them for a while in warm water to remove any bits of paper leaves and sticky sap.

tomatillos 2


{Tomatillo Grilled Shrimp with Cilantro Lime Rice}

12-16 large wild caught shrimp

8-10 tomatillos, paper shell removed

1/4 t garlic salt

1/4 c chopped cilantro

1 c brown rice, cooked

1 lime, juiced

add’l 1/4 c chopped cilantro

These delicious baked & gluten-free chips.  Optional, but oh-so-good.


Peel and de-vein the shrimp.  Lightly spray with olive on, stab them on to a few skewers, and get to grilling.  Grill for 4-5 minutes per side.  Slowly they will turn colors.  Do not over cook!

Meanwhile, sip your choice of tasty Mexican beer and work on the tomatillo sauce.

There was a ‘bad spot’ on this tomatillo, so I cut it out.  I have never seen the inside of one of these before!  They are in the tomato family, but they do not really look like tomatoes.


You can roast the tomatillos in the oven on high heat on a baking sheet OR you can be ghetto and do it over the stove a-la-JP…

raost tomatillos

Once all of the tomatillos are roasted and have tasty burnt parts, throw them in the blender with the cilantro and garlic salt.  Blend until its saucey.

Toss the cooked brown rice with the remaining cilantro and the juice of one lime.

Tomatillo Shrimp 2

Pull the shrimp off the grill, top with the tart and tangy tomatillo sauce, and serve immediately with cilantro lime rice and chips.

Tomatillo Shrimp 1

Tomatillo Shrimp 3

JP + Learn Act Live Love


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