Cilantro Lime Shrimp with Poblano Sauce
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!
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!