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This image shows a plate of Salsa Verde Shrimp and Rice, featuring tender shrimp coated in a creamy sauce made with mayo, honey, and milk, served over fluffy rice.

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Chinese
Servings 4 people
Calories 405 kcal

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.
    This image shows rice being rinsed under running water in a fine-mesh strainer to remove excess starch for a fluffy texture.
  • Pour water over the rice and set it to high pressure for 3 minutes.
    This image shows water being poured into an Instant Pot, preparing it to cook perfectly tender rice.
  • While the rice cooks, slice the bell peppers and onions.
    This image shows vibrant bell peppers and onions being sliced on a wooden cutting board, adding fresh flavors and color to the dish.
  • 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.
    This image shows vibrant bell peppers and onions being sliced on a wooden cutting board, adding fresh flavors and color to the dish.
  • 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.
    This image shows shrimp being flipped in a skillet, ensuring both sides are evenly cooked to a juicy, flavorful finish.
  • Turn off the heat and stir in ½ cup of salsa verde, ensuring the shrimp and vegetables are well coated.
    This image shows salsa verde being stirred into the shrimp, creating a rich, tangy, and slightly spicy sauce.
  • Serve the mixture over the cooked rice and enjoy immediately.
    This image shows the final dish being plated, with saucy shrimp served over a bed of perfectly cooked rice for a satisfying meal.

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.