Succulent shrimp are marinated in a zesty verde sauce bursting with fresh cilantro, tangy toro verde hot sauce, and a hint of lime. Versatile and delicious, this dish can be enjoyed with rice, pasta, elote or on its own.
Ingredients
- 1 lb Shrimp (peeled and deveined)
- 1/2 Cup Toro Verde 2 Cloves of Garlic (minced)
- 2 Tbsp. Evoo 1/4 Cup chopped cilantro
- Salt & Pepper
- Top with extra cilantro
- Garnish with lime wedges
Instructions
Step 1
Marinate the Shrimp: In a mixing bowl, combine the Toro Verde hot sauce, lime juice, finely chopped cilantro, minced garlic, olive oil, salt, and pepper. Whisk together until well combined.
Step 2
Prepare: Add the peeled and deveined shrimp to the marinade, ensuring each shrimp is well coated. Cover the bowl with plastic wrap or transfer everything into a zip-top bag. Allow the shrimp to marinate in the refrigerator for at least 30 minutes to 1 hour. For maximum flavor, you can even marinate overnight.
Step 3
Preheat the Grill or Skillet: If you're using a grill, preheat it to medium-high heat. If you're using a skillet, place it over medium-high heat and add a drizzle of olive oil to prevent sticking.
Step 4
Cook: the Shrimp: Once the shrimp have marinated, remove them from the marinade, shaking off any excess. If you're grilling, place the shrimp on the grill and cook for 2-3 minutes on each side or until they turn pink and opaque. If you're using a skillet, cook the shrimp for about 2-3 minutes on each side until they are cooked through.
Step 5
Serve and Garnish: Once the shrimp are cooked, transfer them to a serving plate. Garnish with fresh cilantro leaves and serve with lime wedges on the side for an extra squeeze of citrus flavor.
