Molcajete Shrimp in Salsa

“One cannot think well, love well, sleep well, if one has not dined well.” 
― Virginia WoolfA Room of One’s Own

First time to try this and it was delicious. Give it a try.

First time to try this and it was delicious. Give it a try.

Molcajete Shrimp in Salsa

Yield: 4-6


  •         3 tomatoes, rinsed
  •         1 jalapeño chile, stem removed, or from a jar
  •         1/2 cup loosely packed cilantro, rinsed, roughly chopped and divided
  •         1 tablespoon olive oil
  •         1 yellow onion, sliced
  •         1 pound medium shrimp, tails removed,  rinsed
  •         1 teaspoon garlic salt, divided
  •         1 key limes, juiced, or regular lime
  •         1/3 cup Cotija cheese, crumbled, any cheese
  •         8 -10 corn tortillas
  •         Avocado, sliced
  •         key limes or regular limes


  1.       In a large saucepan over medium-high heat, place tomatoes and jalapeño with a little oil. Cook a few minutes.
  2.       In a medium frying pan, heat oil over medium heat. Add onion, shrimp and 1/2 teaspoon garlic salt. Cook until onion is translucent and shrimp is cooked thoroughly. Approximately 5 -7 minutes. Set aside.
  3.       Place tomatoes, jalapeño, 1/4 cup cilantro and 1/2 teaspoon garlic salt on mixture and crush until desired chunky consistency. Drain off excess liquid so it won’t be watery.
  4.       Pour shrimp mixture over sauce and sprinkle with cheese.
  5.       Serve on warm corn tortillas with avocado slices and key lime juice and garnish with remaining cilantro.


I got this recipe from the blog Nibbles and Feasts, but I had to adapt it as shown above. To get the original recipe called,

Molcajete Shrimp in SalsaVerde click

 Do you have a shrimp recipe you would like to share?



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