I absolutely love the flavors of Mexican cuisine and I love it even more when those flavors can be used in a quick, tasty recipe! This one for Cilantro Lime Shrimp with Poblano Sauce ticks all the boxes!
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The marinade for Cilantro Lime Shrimp
There's a simple marinade for the shrimp that includes lime juice, olive oil, garlic, cilantro, and chili powder. Marinate the shrimp while you make the poblano sauce.
How to make the Poblano Sauce
The Poblano Sauce can be made ahead ... even by a few days. But it can also be thrown together after you get the shrimp in to marinate.
Roast the pepper over a gas flame, a grill, or under the broiler in the oven. Char it as much as possible, then use a paper towel to remove the charred skin. Don't worry about getting all the char off because you still want some of that flavor, to be sure.
Chop it up, then add it to some cilantro, lime juice, yogurt, mayonnaise, salt and pepper to taste. Originally, I thought I might have wanted it simply rough chopped rather putting it through the blender. Truth was, I was having a lazy day and didn't want to get the big blender out! In the end, I chose to use the immersion blender to chop it smaller than a chef's knife can do. I recommend a blender of some kind ... whatever kind your energy level allows.
How to cook the shrimp
In the summer, skewer these shrimp and put them on the grill, but during cold weather, a cast iron skillet does a fine job. Just a couple of minutes on both sides and you'll have beautifully cooked shrimp.
A bit of cooked rice mixed with cilantro and lime juice, topped with the shrimp and the Poblano Sauce and you have a beautiful plate worthy of a weekday dinner or lunch ... or even a dinner party!
Other recipes you might like:
Cilantro Lime Shrimp with Poblano Sauce
- 2 pounds shrimp peeled and deveined
- 2 limes juice of - (about 4 tablespoons)
- 2 teaspoons garlic minced
- ⅓ cup cilantro leaves finely shopped
- ½ teaspoon chili powder
- 4 tablespoons olive oil
- salt and pepper to taste
FOR THE POBLANO SAUCE:
- 1-2 poblanos depending on size
- ½ cup cilantro leaves roughly chopped
- ½ teaspoon salt
- 1 Tablespoon lime juice
- 4 tablespoons Greek yogurt
- 2 tablespoons mayonnaise
- Whisk together all of the ingredients for the marinade in a bowl large enough to hold the shrimp, then add the shrimp and toss to coat. Place in the fridge and marinate for at least 15 minutes or up to 3-4 hours.
- For the Poblano Sauce, char the poblanos over high flame on a gas stove, on a grill, or under a broiler turning as necessary to char them all over. When they are charred and blistered, remove them from the heat and let them cool. Use a paper towel to peel off the outer, burnt skin.
- Remove the stems and seeds of the poblanos and dice them. Mix with the other sauce ingredients and blend till smooth. (This is a good time to use your immersion blender!) Pulse until smooth. Cover and chill until ready to use.
- When you're ready to cook the shrimp, either skewer them to grill or heat a heavy skillet to medium high heat. Cook on each side for 2-3 minutes until they turn pink and begin to char very slightly. Top with poblano sauce and serve immediately. Serve with rice and top with additional chopped cilantro if desired.
- Bon Appétit!