Salsa Verde with Shrimp and Rice
Salsa verde shrimp and rice is easy to make, ready in 15 minutes and perfect for weeknight meals. This simple recipe uses jarred salsa verde sauce and frozen veggies, so there is no prep needed. This recipe is also gluten free, dairy free and can be made low carb friendly by using cauliflower rice.
Servings 4
Calories 405kcal
Equipment
- Instant Pot optional
Ingredients
- 1.5 cups jasmine rice
- 2.25 cups water
- 1 bag frozen roasted bell peppers and onions
- 1 pound frozen shrimp, defrosted peeled and deveined
- 1 teaspoon salt divided
- 1 teaspoon garlic powder divided
- 1 teaspoon cumin divided
- 1/2 cup salsa verde
Instructions
- Rinse the rice well then add it to the instant pot. Pour water over the rice and cook on high pressure for 3 minutes.
- Add the peppers and onions to a large skillet over medium heat. Sprinkle with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon cumin. Stir well and cook 5-6 minutes.
- After 5-6 minutes, push the bell peppers and onions to the sides of the skillet and add the shrimp. Sprinkle the shrimp with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon cumin. Cook the shrimp 2-3 minutes, flip the shrimp and cook 1-2 more minutes.
- Turn off the heat, add the 1/2 cup of salsa verde and stir well.
- Serve the salsa verde shrimp and vegetables over the rice and enjoy.
Notes
Top tips
- To quickly defrost shrimp, add the bag to a bowl of cold water and swap out the water every 20-30 minutes. Shrimp should be defrosted in an hour or less.
- To save time, you can use precooked rice (either frozen or ready in 90 seconds microwavable pouches). If you have pre-cooked rice, this recipe will be ready in about 10 minutes.
- Buy peeled and deveined shrimp. This will save you so much time and is the only kind of shrimp I buy.
- Make it spicier: Add some sriracha, crushed red pepper or jalapenos
- Use a different grain: Serve with brown rice, quinoa or even cauliflower rice depending on your preferences
Nutrition
Calories: 405kcal | Carbohydrates: 65g | Protein: 29g | Fat: 2g | Fiber: 2g | Sugar: 6g