Ingredients
4
4 servings
- •1 pound raw jumbo shrimp, peeled, tails left on
- •1 tablespoon olive oil
- •½ teaspoon paprika
- •½ teaspoon chili powder
- •¼ teaspoon ground cumin
- •4 Roma tomatoes
- •½ large onion
- •½ head head garlic
- •1 jalapeno pepper
- •1 tablespoon lime juice
- •1 teaspoon salt
- •¼ cup chopped fresh cilantro
Instructions
- Combine shrimp, olive oil, paprika, chili powder, and cumin in a large bowl. Gently stir until evenly combined. Cover and refrigerate while you prepare the salsa.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill tomatoes, onion, garlic, and jalapeno for 4 minutes. Flip and grill until tomatoes and jalapenos are blistered, about 4 minutes more.
- Cut tops off the tomatoes and discard. Cut jalapeno in half, scrape the skin off, and discard seeds. Quarter the onion. Squeeze garlic cloves from their skins.
- Place the grilled vegetables in a blender. Add lime juice and salt; blend until smooth. Add cilantro and pulse until evenly blended.
- Transfer shrimp to the hot grill and cook for 2 minutes per side. Serve with the salsa.
Nutritional Facts
Per 4 servings
- Calories: 152
- Carbohydrate: 8g
- Fat: 5g
- Fiber: 2g
- Protein: 20g
- Sugar: 3g
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