There’s something magical about a meal that comes together effortlessly yet feels like a restaurant-quality dish. Salsa Verde Shrimp and Rice is exactly that—a bright, zesty, and satisfying recipe that’s perfect for busy weeknights or when you just need a quick, flavor-packed meal.
The star of this dish is the salsa verde, a tangy, slightly spicy green sauce made with tomatillos, chilies, and fresh herbs. It adds an instant punch of flavor to succulent shrimp, creating a meal that’s both bold and refreshing. Paired with fluffy white rice, this dish is comforting yet vibrant, making it a go-to for anyone who craves something light, satisfying, and packed with protein.
And the best part? It’s incredibly easy to customize. Need a little crunch? Pair it with this refreshing Cucumber Salad. Want to add a creamy, protein-packed side? Try this Chicken Avocado Salad.
Shrimp is a powerhouse ingredient—low in calories, high in protein, and rich in omega-3s, making this meal a perfect option for a wholesome, nutrient-rich diet. Whether you’re meal-prepping for the week or whipping up a quick dinner, this dish checks all the boxes: fast, flavorful, and absolutely satisfying.
Why You’ll Want to Make This Again and Again!
- It’s a weeknight lifesaver: Shrimp cooks in minutes, and with pre-cooked rice, this dish is ready in under 30 minutes!
- The flavors are next-level: The tangy salsa verde perfectly complements the juicy shrimp, creating a bright, bold, and slightly spicy dish.
- It’s a healthy, high-protein meal: Shrimp is packed with lean protein and healthy fats, making it a nutritious choice for any diet.
- Endless ways to customize: Add black beans, swap in brown rice, or toss in roasted veggies—this recipe is super adaptable to whatever you have on hand.
Salsa Verde Shrimp and Rice Recipe
Equipment
- Large skillet
- Wooden spoon or spatula
- Cutting board
- Knife
- Measuring cups and spoons
Ingredients
- 1½ cups cooked white rice
- 2 tbsp olive oil
- ¼ cup chopped white onion
- 2 garlic cloves minced
- 1 lb large shrimp peeled and deveined
- salt and pepper to taste
- 1 cup salsa verde
- ¼ cup chopped fresh cilantro divided
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and minced garlic, sauté until soft and fragrant.
- Add shrimp, season with salt and pepper, and cook until pink, about 2-3 minutes per side.
- Pour in the salsa verde and stir well to coat the shrimp. Simmer for 3-5 minutes.
- Stir in half of the chopped cilantro and remove from heat.
- Serve over warm, cooked white rice.
- Garnish with the remaining cilantro and an extra squeeze of lime if desired.
- Enjoy immediately with a side of Cucumber Salad or Chicken Avocado Salad.
Nutrition Info:
| Nutrition | Value |
| Calories | 131kcal |
| Carbohydrates | 15g |
| Protein | 1g |
| Fat | 2g |
| Sugar | 4g |
| Sodium | 672mg |
Creative Variations For This Recipe!
- Fire-Roasted Flavor Boost – Sear the shrimp over high heat or grill them briefly before adding them to the salsa verde for a smoky depth of flavor.
- Crispy Rice Base – Instead of serving the shrimp over plain rice, press cooked rice into a hot, lightly oiled pan and let it crisp up for a golden, crunchy layer.
- Tomatillo-Herb Blend – Enhance the salsa verde by blending in fresh roasted tomatillos, jalapeños, and a handful of basil or mint for a unique, garden-fresh twist.
- Charred Corn & Black Bean Mix-In – Stir in some lightly charred corn and black beans at the end for added texture, sweetness, and a satisfying earthy balance.
- Coconut Lime Rice – Cook the rice in coconut milk with a squeeze of fresh lime juice for a subtly sweet, creamy contrast to the tangy shrimp.
- Crispy Chili Oil Drizzle – Add a final touch of homemade crispy chili oil for an extra kick of heat and a hint of umami.
- Avocado & Pickled Onion Topping – Top the dish with sliced avocado and quick-pickled red onions for a creamy, tangy bite that balances the richness.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
