Cooking with Aubrey

Shrimp Salsa Verde Soup

Browsing through the Whole 30 cookbook, I was happy to find this recipe that included tomatillos and poblano peppers. I had just picked these up our CSA farm the day before and now I knew what to do with them. Tomatillos, a key ingredient in salsa verde, have a bright lemony-apple flavor that pair nicely with the richness of the shrimp. This light, smoky soup cooked in a slow cooker, kept me from turning the oven on during the heatwave, something that I greatly appreciated.


  • 1 lb tomatillos, husked and chopped
  • 2-3 poblano peppers, seeded and chopped
  • ½ cup pineapple juice
  • 1 Tbsp chili powder
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp dried oregano
  • ½ tsp paprika
  • 1 ½ tsp ground cumin
  • 1 tsp sea salt
  • 1 lb pound shrimp, peeled
  • Toppings: chopped fresh cilantro, sliced green onions, sriracha


  1. Combine the tomatillos, poblanos, pineapple juice and spices in a slow cooker. Cover and cook on low for 6 to 7 hrs (high for 3-4 hrs)
  2. Turn the slow cooker on high if using the low setting and stir in the shrimp. Cover and cook until the shrimp are opaque, 30-40 minutes longer. Serve with desired toppings.

Adapted slightly from: Melissa Hartwell’s, The Whole 30 Fast and Easy

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