Tomatillo Saffron Shrimp


This dish is Mexican inspired, so clean, so fresh tasting a perfect meal after a long hard day with plenty of protein and fabulous saucy veggies.

My husband’s running the Ragnar race this weekend, thus I am alone with my visiting mom and dad…they Loooove Shrimp, so here we go. 🙂 Feeds 3.

What you’ll need:

  • 2 lbs of 31 count shrimp
  • 6 tomatillos, finely chopped
  • 2 red jalapenos, sliced
  • 3/4 tbsp coconut oil
  • pinch of sea salt and fresh ground black pepper to taste
  • 4 shallots, finely sliced
  • 4 zucchini
  • 1 tsp of Mexican saffron
  • 1 tbsp of rice vinegar

Grab a wok, heat oil, shallots and peppers and cook until glossy; With a mandolin, slice in zucchini on the thickest slicer; Cook on medium – high add rice vinegar,tomatillos, salt, pepper and saffron, stir and make sure to stir often to ensure even cooking of all veggies. Once all are beautifully glossy and almost ready, add your shrimp. If you are using pre-cooked, steam for another 5 minutes to make sure that they are warm all the way through, if you are peeling them, add another 2 minutes or until all grey is gone and they are a beautiful white/pink.

Serve and enjoy – my parents and I did!

Go Henry and your One Multisport Team!!!!