Bright, herbaceous, and packed with bold Latin flavors, this Salsa Verde Shrimp and Rice brings the spirit of coastal Mexico right to your kitchen. Juicy shrimp soak up the tangy, garlicky punch of salsa verde, while fragrant rice balances the zest with a comforting bite—every spoonful is a taste of sun-soaked street food with a refined twist.
Pair it with a for a fresh and cooling contrast of Witches’ Brew or a Thousand-Layer Potatoes for a crispy, vibrant side. The briny, citrus-kissed flavors of these dishes harmonize beautifully with the bright, zesty kick of the shrimp, making it a globally inspired feast.
A quick sear for the shrimp locks in tenderness, while the salsa verde infuses layers of slow-roasted complexity in minutes. Whether you’re looking for an easy weeknight meal or an adventurous new dinner, this dish proves that bold flavors don’t need to be complicated—just well-balanced and made with care.
Perfect for Summer Gatherings!
- Vibrant and Refreshing – The zesty salsa verde, tender shrimp, and fragrant rice make this dish feel like a seaside escape, perfect for warm evenings with friends.
- Effortlessly Elegant – It’s fancy enough for a dinner party but easy enough for a casual summer meal, letting you impress guests without spending hours in the kitchen.
- Quick and Flavor-Packed – Ready in under 30 minutes, this dish lets you enjoy bold, restaurant-quality flavors without heating up the whole house.
- A Taste of Travel at Home – Inspired by coastal Mexican flavors, it transports you straight to a breezy beachside taqueria—no plane ticket required!
Salsa Verde Shrimp And Rice Recipe
Equipment
- Instant Pot or rice cooker
- Large skillet
- Knife and cutting board
- Measuring spoons
- stirring spoon
- Tongs
Ingredients
- 1 bag frozen roasted bell peppers and onions
- 1½ cups jasmine rice
- 1 tsp cumin – divided
- 1 lb frozen shrimp, defrosted – peeled and deveined
- 1 tsp garlic powder – divided
- ½ cup salsa verde
- 1 tsp salt – divided
- 2½ cups water
Instructions
- Rinse the rice thoroughly and place it in the Instant Pot.
- Pour water over the rice and set it to high pressure for 3 minutes.
- While the rice cooks, slice the bell peppers and onions.
- Heat a large skillet over medium heat and add the vegetables, seasoning them with ½ teaspoon salt, ½ teaspoon garlic powder, and ½ teaspoon cumin.
- Stir occasionally and cook for 5–6 minutes.
- Once softened, move the peppers and onions to the edges of the skillet.
- Add the shrimp to the center and season with another ½ teaspoon each of salt, garlic powder, and cumin.
- Cook for 2–3 minutes, then flip and cook for an additional 1–2 minutes.
- Turn off the heat and stir in ½ cup of salsa verde, ensuring the shrimp and vegetables are well coated.
- Serve the mixture over the cooked rice and enjoy immediately.
Notes
- Use deveined shrimp for a cleaner taste and quicker prep.
- Slightly char the peppers and onions for extra depth of flavor.
- Swap water with broth when cooking rice for a richer base.
| Nutrition | Value |
| Calories | 405kcal |
| Carbohydrates | 65g |
| Fibre | 2g |
| Fat | 2g |
| Protein | 29g |
