Green Tomato Salsa with Grilled Shrimp

Clinton Kelly
Servings: 4 to 6
15 to 30 min

Some green tomato salsa verde on top of grilled shrimp is a perfect end of summer dish!

  • Ingredients
  • step-by-step directions
Green Tomato Salsa with Grilled Shrimp
  • 16 jumbo shrimp (peeled & de-veined)
  • 3-4 tablespoons olive oil
  • 3 cloves garlic (crushed)
  • 3 tablespoons fresh oregano (chopped)
  • Salsa Verde
  • 1 small white onion (chopped)
  • 1 clove garlic
  • 1 small jalapeno (chopped, plus more thinly sliced to garnish)
  • 4 limes (juiced, plus more cut into wedges to garnish)
  • 1 bunch cilantro (stems and leaves, plus more to garnish)
  • 2 tablespoon capers
  • 3 medium green tomatoes (stems removed & chopped)
  • kosher salt and freshly ground black pepper (to taste)
  • Preheat a grill or grill pan to high heat.
  • Into a large bowl, add shrimp, oil, garlic and oregano. Season with salt and pepper and toss to evenly coat.
  • Place the shrimp on the grill and cook for 2 minutes. Flip the shrimp and cook for 2 or 3 more minutes, until curled and pink.  Remove shrimp to a platter. Drizzle with the Salsa Verde. Garnish with cilantro leaves, jalapeno slices and lime wedges. Serve immediately.
  • For the Salsa Verde: in a food processor, add the onion, garlic, jalapeno, the juice of 4 limes, capers, cilantro, and season with salt and pepper. Pulse until coarsely chopped. Add the green tomatoes, pulse until the mixture is a chunky texture, taste to adjust the seasoning.
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