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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
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 131
Ingredients Equipment Method

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

Equipment

  • Large skillet
  • Wooden spoon or spatula
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve over warm, cooked white rice.
  7. Garnish with the remaining cilantro and an extra squeeze of lime if desired.
  8. 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.