Salsa Verde Shrimp And Rice Recipe
Salsa Verde Shrimp and Rice is a vibrant, flavor-packed dish featuring tender shrimp, sautéed bell peppers, and onions, all seasoned with warm spices and coated in tangy salsa verde. Served over fluffy rice, this easy, one-pan meal delivers bold taste and effortless weeknight convenience in every bite.
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.