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Chilled Shrimp and Scallops in Spicy Tomatillo Sauce

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 4


    •    kosher salt
    •    1 large garlic clove
    •    1 tsp dried oregano
    •    4 radishes, thinly sliced
    •    1/4 cup olive oil, divided
    •    6 ounces dry-packed bay scallops
    •    1/2 pounds tomatillos, husks removed
    •    2 habenero chiles, stemmed and seeded
    •    14 ounces peeled raw large shrimp, butterflied
    •    1/4 cup fresh key lime juice (from 8 to 9 key limes)
    •    1 cup loosely packed fresh cilantro leaves, roughly chopped
    •    1/2 small English cucumber or 1 large husked tomatillo, thinly sliced


  1. Process tomatillos in a blender until smooth, about 1 minute. Pour through a fine wire-mesh strainer into a bowl. Discard solids.
  2. Return strained tomatillo juice to blender; add habeneros and oregano. Process until smooth. Transfer to a small bowl, and set aside.
  3. Cook garlic and 2 tablespoons olive oil in a small saucepan over medium-high, swirling occasionally, until garlic is golden, about 3 minutes and 30 seconds. Remove from heat, and let cool 15 minutes. Remove and discard garlic clove. Add garlic oil and remaining 2 tablespoons olive oil to tomatillo mixture; stir to combine. Stir in salt to taste. Chill until ready to use.
  4. Cook shrimp in a pot of boiling water until just done and pink, about 3 minutes; rinse immediately under cold water. Stir together shrimp, scallops, Key lime juice, and salt to taste in a large bowl. Cover and chill 30 minutes or up to 2 hours.
  5. To serve, divide tomatillo-habanero sauce evenly among 4 shallow bowls; arrange shrimp mixture on top. Garnish with radishes, cucumber, and cilantro.

This great family recipe is thanks to FOOD & WINE at


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