Yield: about 5-6 servings


For the sauce:

  • ½ head garlic, separated into unpeeled cloves
  • 4-5 serrano chiles, stemmed
  • 1 large bunch cilantro, thick bottom stems cut off
  • 1 large bunch flat leaf parsley, thick bottom stems cut off
  • 1 cup olive oil
  • 2 tsp. kosher salt

For the shrimp:

  • 2 tsp. olive oil
  • 1½ lbs. shrimp, peeled and deveined
  • Kosher salt and freshly ground pepper

To serve:

  • Fresh tortillas (flour or corn – both are great!)
  • Guacamole
  • Thinly sliced red cabbage
  • Sour cream
  • Lime wedges
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  • step 1: HideShow Images

    To make the sauce, place the unpeeled cloves of garlic and the serranos in a medium skillet over medium heat. Roast, turning regularly, until softened and brown in spots, about 10 minutes for the serranos and 15 for the garlic. Let cool  until able to handle, then peel the garlic cloves. In a blender or food processor, combine the garlic and serranos with the cilantro, parsley, olive oil and salt. Process until nearly smooth. Transfer to a jar and store until ready to use. (This will last in the refrigerator for several months.)

  • step 2: HideShow Images

    To make the shrimp, heat the olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper. Add the shrimp to the pan in a single layer and cook, turning once, until just opaque and cooked through, about 3-4 minutes total. Remove from the skillet to a bowl. In the bowl, add a few tablespoons of the green chile sauce and toss with the shrimp. Add more to taste.

  • step 3: HideShow Images

    Serve the warm shrimp with fresh tortillas, guacamole, cabbage, sour cream and/or fresh squeezed lime juice as desired. And blood orange margaritas, obviously.

  • step 4: HideShow Images

    Note: This recipe makes a huge amount of the green chile adobo, far more than needed for the recipe. This is a fantastic refrigerator staple! You can do so much with this but my favorite use is to swirl some into scrambled eggs for breakfast. Best eggs ever!