Grilled Shrimp with Spicy Tomatillo Sauce

This recipe is not only low in calories and fat, but it’s also incredibly easy to make. Head outside and and heat up the grill so you can make this dish for dinner tonight. The spicy sauce gives your mouth a serious kick without being overwhelming and the shrimp have that beautiful smoky flavor of summer.

Ingredients

4 tomatillos, husked and cored

2 cloves garlic

1 serrano pepper

½ white onion, rough chop

Juice of 1 lime

1 lime, for garnish

1 teaspoon cilantro, chopped

¼ cup cilantro leaves, for garnish

1 avocado, seed and flesh removed

1 tablespoon coconut milk

1 teaspoon ground coriander

2 teaspoons cumin

1 teaspoon salt, split

20, 16/20 count shrimp, peeled, deveined, tails removed

Instructions

special equipment: large wooden or metal skewers, blender

Turn the grill onto high and allow to heat for at least 10 minutes. Make sure to clean the grill with your grill brush before using. 

Place shrimp in a bowl and add cumin, coriander, and ½ teaspoon of salt, mix well. Thread the shrimp onto the skewers lengthwise starting through the middle of the thick top, then into the middle of the tail. Fit as many as you can onto a skewer without squishing them down. Set aside. 

For the sauce place tomatillos, garlic, pepper, and onion into a grill pan lined with tin foil, or just simply wrapped in tin foil (resembling a teepee), and place on grill. Cook until tomatillos have turned a dark green, and all the vegetables are soft. Take off of grill. 

Place shrimp skewers on grill and cook each side for about 5 minutes or until shrimp are cooked through. 

Cut the serrano pepper in half and discard all but 6-8 seeds. Place into a blender with grilled tomatillos, onion, garlic, avocado, lime juice, chopped cilantro and ½ teaspoon of salt. Blend mixture until smooth. Add coconut milk, blend again, and enjoy!

Garnish with lime wedges and fresh cilantro leaves.

Nutrition Information
servings : 4 serving size : 5 shrimp with 2 tablespoons of tomatillo sauce

calories: 237, fat: 8g, sodium: 928mg, protein: 20g, carbohydrates: 10g, sugar, 2g, fiber: 4g

Tip from Katie’s Kitchen: The amount of seeds you put into the sauce will add or reduce the amount of heat it produces! Adding more coconut milk to the sauce will also help take the heat down if this recipe is too spicy for you!