Cilantro Lime Roasted Shrimp packed with fresh cilantro and zesty lime then served with a homemade Roasted Tomatillo Sauce - this classic appetizer with a twist will be your new favorite! | #recipes #cincodemayo

Cilantro Lime Shrimp with Roasted Tomatillo Sauce

  • Author: Krista
  • prep_time Prep Time: 2 mins
  • cook_time Cook Time: 28 mins
  • total_time Total Time: 30 mins
  • yield Yield: 35 jumbo shrimp 1x
  • category Category: Appetizer, Seafood, Gluten Free, Paleo



  • 3135 jumbo shrimp, shell off and deveined
  • 3/4 cup of fresh cilantro, diced
  • 2 tablespoons of red wine vinegar
  • 2 tablespoons of olive oil
  • juice of 1 lime (about 1 tablespoons)
  • 2 garlic cloves, minced
  • 1/4 teaspoon of red pepper flakes
  • 1/2 teaspoon of smoked paprika
  • 1/4 teaspoon of salt
  • 1/8 teaspoon of pepper
  • zest of one lime

Tomatillo Sauce:

  • 2 tablespoons of olive oil
  • 1 poblano, roast it whole but only use half in the sauce
  • 45 tomatillos
  • 1/4 cup of of red onions (cut in a big wedge)
  • 1 garlic clove
  • 1/4 cup of fresh cilantro
  • 23 tablespoons of lime juice
  • salt & pepper to taste


  1. Preheat oven to 400.
  2. Place red onion, tomatillos, and poblano on baking sheet. Season 2 tablespoons of olive oil, salt, and pepper.
  3. Bake for 20 minutes.
  4. Remove from oven and place in blender with cilantro, lime juice, garlic clove, salt, & pepper to taste. Blend until smooth. Set aside.
  5. In a small bowl mix, 3/4 cup of fresh cilantro, red wine vinegar, olive oil, lime juice, 2 minced garlic cloves, red pepper flakes, smoked paprika, lime zest, salt, and pepper. Whisk until combined.
  6. Pour cilantro lime sauce over shrimp that has been patted dry, toss to coat everything.
  7. Spread seasoned shrimp out on a baking sheet, making sure they are in a single layer.
  8. Bake for 8-10 minutes, until pink.
  9. Garnish with fresh cilantro and serve with tomatillo sauce.