Salsa Verde Shimp and Rice Recipe
Want an easy shrimp meal? Try this Salsa Verde Rice with Shrimp! It's light, perfect for summer, and super versatile. The shrimp is juicy and tasty, served over Mexican green rice with a zingy salsa verde drizzle. When you're feeling too worn out to cook on those hot summer evenings, this recipe will save you. It only takes a few ingredients and hardly any prep time—dinner can be ready in 15 minutes or less!
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!