Tomatillo Shrimp

Servings 4 people


  • 1/4 cup lime juice
  • 2 tablespoons roughly chopped cilantro
  • 2 teaspoons sea salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon onion powder
  • 1 pound shrimp peeled and deveined, 25 to 30
  • 1 tablespoon coconut oil
  • 1 jar tomatillo salsa
  • 3 tablespoons canned coconut milk the cream, and water are normally separated and you can scoop out the cream for a thicker sauce


  • DO-AHEAD TIP: Marinate shrimp overnight or for at least 4 hours (see recipe).
  • In a large bowl, combine first 6 ingredients (lime juice through shrimp); blend thoroughly then cover and refrigerate overnight or for at least 4 hours.
  • Melt the coconut oil in a large skillet over medium-high heat.
  • Add shrimp and cook for 3 to 4 minutes per side or until pink and opaque; remove from skillet and keep warm.
  • Add salsa and coconut milk to the skillet; cook and stir for about 4 minutes.


SERVING SUGGESTION: Serve shrimp and sauce over Cauli-Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste and fluff with a fork). Add a big spinach salad tossed with Leanne’s Basic Vinaigrette.
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