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    Home » Seafood

    Cilantro-Lime Shrimp with Poblano Sauce

    Published: Mar 19, 2018 · Modified: Mar 19, 2021 by Tammy Circeo · This post may contain affiliate links · 2 Comments

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    Cilantro Lime Shrimp with Poblano Sauce on rice

    This post may contain affiliate links which means that if you click them and purchase something, I get a little commission. Thank you for your support.

    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!

    Jump to Recipe Print Recipe

    The marinade for Cilantro Lime Shrimp

    Marinade for Cilantro Lime Shrimp in a white bowl

    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.

    Shrimp tossed in the marinade

    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.

    Roasted poblano pepper on the cutting board

    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.

    Chopped poblano on the cutting board

    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.

    Ingredients for the poblano sauce in a bowl

    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!

    Close up of shrimp, rice and sauce

    Other recipes you might like:

    • Salmon with Chili Ginger Aioli
    • Chipotle Berry Pork Tenderloin
    • Emily's Carnitas

    If you try this recipe and enjoy it, please leave a comment below and a star rating. Also, if you are on Instagram, post a photo and tag me @tammycirceocheznous so that I can see your delicious dish!

    Recipe

    Close up of Cilantro Lime Shrimp

    Cilantro Lime Shrimp with Poblano Sauce

    Tammy Circeo
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 35 minutes mins
    Cook Time 6 minutes mins
    Marinating Time 15 minutes mins
    Course Main Course
    Cuisine Mexican
    Servings 4 servings

    Ingredients
      

    • 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

    Instructions
     

    • 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!
    Keyword grilled shrimp, poblano sauce, shrimp, skewered shrimp
    Tried this recipe?Let us know how it was!
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    About Tammy Circeo

    Reader Interactions

    Comments

    1. Wendy

      May 31, 2020 at 8:10 pm

      5 stars
      Sauce was to die for!! Added half an avocado and it was perfect.

      Reply
      • Tammy Circeo

        June 01, 2020 at 10:44 am

        Adding avocado would be delicious!

        Reply

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    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

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