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A beautifully plated dish of shrimp with salsa verde over a bed of rice, garnished with freshly chopped cilantro and a lime wedge. A refreshing cucumber salad sits in the background, completing the meal.

Salsa Verde Shrimp and Rice Recipe

This Salsa Verde Shrimp and Rice is a vibrant, zesty dish bursting with flavor. Juicy shrimp simmered in tangy salsa verde, served over fluffy rice—quick, healthy, and incredibly satisfying.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 131 kcal

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.
    A black skillet on a white marble cooktop with a thin layer of olive oil glistening under the light. The oil is heating up, preparing for the next step of sautéing ingredients.
  • Add chopped onion and minced garlic, sauté until soft and fragrant.
    A black skillet on a white marble cooktop now filled with finely chopped white onions and minced garlic. The ingredients sizzle in the hot oil, turning golden and releasing a rich, fragrant aroma.
  • Add shrimp, season with salt and pepper, and cook until pink, about 2-3 minutes per side.
    A black skillet on a white marble cooktop with plump shrimp sizzling in the oil. The shrimp are turning pink and opaque, seasoned with salt and pepper, creating a flavorful base for the dish.
  • Pour in the salsa verde and stir well to coat the shrimp. Simmer for 3-5 minutes.
    A black skillet on a white marble cooktop with vibrant green salsa verde being poured over the shrimp. The sauce coats each piece, gently simmering as the flavors meld together.
  • Stir in half of the chopped cilantro and remove from heat.
    A black skillet on a white marble cooktop with freshly chopped cilantro being stirred into the shrimp and salsa verde mixture. A wooden spoon is mixing everything together, enhancing the dish with fresh herbal notes.
  • 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.
    A beautifully plated dish of shrimp with salsa verde over a bed of rice, garnished with freshly chopped cilantro and a lime wedge. A refreshing cucumber salad sits in the background, completing the meal.