Tijuana Shrimp Recipe

Tijuana Shrimp Recipe

  • 32 jumbo shrimp, peeled and deveined
  • Marinade
  • 1 tablespoon canola oil
  • 2 tablespoons lime juice
  • 1 tablespoon lemon pepper
  • 1 teaspoon paprika
  • 1 dash salt
  • Sauce
  • 1 cup canned tomatoes with green chilies
  • 1 serrano pepper, seeded and chopped
  • 1 tablespoon onion, minced
  • 1 clove garlic, chopped
  • salt and pepper to taste
  1. Combine the marinade ingredients in a bowl. Add the peeled and deveined shrimp and marinate for at least 10 minutes (while you make the sauce).
  2. In a food processor, add the canned tomatoes including the juice, the pepper, onion and garlic and process until smooth. Pour the tomato mixture into a sauce pan and bring to a boil. Reduce heat to low and simmer for about 5 minutes. Taste and add salt and pepper as needed.
  3. Remove shrimp from marinade (discard marinade and arrange the shrimp in on a baking sheet so that they all lay flat. Broil for about 2 minutes per side. Alternatively shrimp can be skewered and grilled.
  4. Pour about 1/2 to 2/3 of the tomato sauce onto a serving platter. Arrange the shrimp on top of the sauce and drizzle the remaining sauce over the shrimp. Serve immediately.
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