This Salsa Verde Shrimp and Rice recipe is a yummy and easy meal for any day of the week! It’s packed with flavour and super simple to make—all in one skillet. This recipe is a real winner because it’s easy-peasy, especially if you use store-bought salsa.
The juicy shrimp with the tangy and spicy salsa tastes fantastic when you spoon it over rice. Give it a whirl for a tasty dinner that’s a breeze to whip up! Shrimp and rice are great for busy nights. You can quickly whip up a juicy meal, and if you want, turn it into yummy seafood burritos!
Salsa Verde Shimp and Rice Recipe
Ingredients
- 1 cup White rice like Lundberg’s Organic Long Grain
- 1 cup Chicken or veggie broth
- 2 tbsp Butter
- 1 cup Salsa verde you can make your own or buy it
- 1 pound Big shrimp peeled and cleaned
- Some salt
Instructions
- Get a pot and put in the rice, broth, butter, and half (that’s half!) of the salsa verde. Heat it until it starts boiling.
- Once it’s boiling, cover the pot with a lid and turn down the heat so it’s just simmering gently. Let it cook for about 15 minutes.
- After 15 minutes, take the pot off the heat but leave it covered. Let it sit for 10 minutes to steam.
- When the time’s up, fluff the rice with a fork. If it’s still too firm, you might need to add a bit more liquid and cook it a bit longer.
- Now, let’s cook those shrimp! Get a big frying pan and heat it up with some oil on medium-high heat.
- Sprinkle a little salt on the shrimp, then cook them in the frying pan until they turn pink and are cooked through, about 2 minutes on each side.
- Now it’s time to serve! Put some rice on a plate, add the cooked shrimp on top, and drizzle the rest of the salsa verde over everything.
Notes
- Get good salsa verde for tastier results.
- Cook the rice ahead to save time.
- Make sure the shrimp is peeled and cleaned.
- Don’t cook the shrimp too long, or they’ll get tough.
- Add veggies like peppers or onions if you like.
- Sprinkle with fresh cilantro or a squeeze of lime for extra flavour.
- Enjoy with avocado slices or sour cream on the side.
- Make extra to have leftovers for lunch!
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 133 kcal |
| Carbohydrates | 17g |
| Cholesterol | 16mg |
| Sodium | 670mg |
| Sugar | 5g |
| Protein | 2g |
| Saturated Fat | 3g |
| Calcium | 10mg |
| Iron | 1mg |
What’s the Best Shrimp For This Recipe?
Frozen shrimp works great and is cheaper than fresh ones. Look for ones that are already cleaned to save time. Choose raw shrimp for more flavour, and go for medium to large sizes—they work best.
How Do I Defrost Frozen Shrimp?
If you plan, put frozen shrimp in a colander over a plate and leave them in the fridge overnight. If you’re in a hurry, put them in a colander in the sink and run cool water over them. Give them a toss now and then. It’ll take about 10 to 15 minutes to thaw this way.
Can I Make This Ahead of Time?
Freshly cooked shrimp tastes best, but you can take shortcuts. Use ready-to-eat rice packs, store-bought salsa verde, and pre-peeled shrimp to make this meal quickly. Any leftovers can be kept in the fridge for up to 3 days.
