Food & Wine

What's This?
Serving size 4
Prep Time
Total Time


½ lb tomatillo—husked, rinsed and quartered½ small onion, quartered1 jalapeño pepper, seeded and chopped3 garlic cloves kosher salt freshly ground black pepper¼ cup finely chopped cilantro2 celery rib, thinly sliced crosswise1 ¼ lb medium shrimp (about 36), shelled and deveined12 6-inch bamboo skewer, soaked in water for 30 minutes extra virgin olive oil, for brushing12 corn tortilla, warm shredded green cabbage, for serving parsley leaves, for serving


  1. In a medium saucepan, combine the tomatillos, onion, jalapeño and garlic with 1 cup of water and bring to a boil. Simmer over moderate heat until the vegetables are softened, about 8 minutes. Using a slotted spoon, transfer the vegetables to a blender.
  2. Boil the cooking liquid until reduced to 1/4 cup, then add it to the blender and let cool completely. Puree the salsa and season with salt and pepper. Transfer the salsa to a bowl, stir in the chopped cilantro and refrigerate until chilled, about 45 minutes.
  3. Meanwhile, in a bowl, toss the celery with the lime juice; season with salt and pepper.
  4. Light a grill or preheat a grill pan; oil the grill grate. Thread 3 shrimp onto each skewer. Brush the shrimp with olive oil and season with salt and pepper. Grill over high heat, turning once, until lightly charred and cooked through, about 4 minutes. Remove the shrimp from the skewers and transfer to a platter. Serve the shrimp with the salsa, celery salad, warm tortillas, cabbage and parsley leaves so guests can assemble their own tacos.

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Recipe Credit: Tim Byres
Image Credit: Marcus Nilsson

Tags: Lunch, Dinner, Healthy, Shrimp, Mexican

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