Want to cook something a bit out of the box for dinner without putting in too much effort? Salsa verde shrimp is a fantastic Mexican dish that gives complex flavors and fresh seafood on one plate, all while being nearly effortlessly easy to make. A versatile meal, this tangy and spicy recipe goes incredibly well atop some rice flavored with cilantro for an extra kick of fresh flavor.
How To Make Salsa Verde Shrimp with Cilantro Rice
Salsa verde uses tomatillos as the main ingredient, along with green Anaheim chiles, jalapeños, and serrano peppers to give it a little kick. The tangy and fruity tomatillos pair well with the chilis for an easy, thick sauce. In this simple recipe, we’ll be teaching you how to make your own salsa verde from scratch. However, you can make this dish even easier to make when you’re in a rush by opting for storebought salsa verde instead.
- Prep Time: 5 Minutes
- Cooking Time: 15 Minutes
- Yield: 4 Servings
- Nutrition Facts: 404 Calories per Serving
- 2 lbs large shrimp (shelled and deveined)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tbsp olive oil
- 2 cups salsa verde (storebought or homemade)
- 2 cups steamed rice
- 1 cup cilantro leaves divided
- Lime wedges (for serving)
Homemade Salsa Verde Ingredients:
- 1 lb tomatillos
- 6 Anaheim green chilis
- 2 jalapeños
- 2 Serrano chilis
- 1 large onion
- 5 garlic cloves
- 1 bunch cilantro
Homemade Salsa Verde
- Peel the outer skins off the tomatillos, onion, and garlic. Cut the stems off the peppers and slice them in half lengthwise. Cut the onion in half.
- In a large stock pot, bring 6 cups of water to a boil. Add the tomatillos, chilis, and onion. Cook for 8 minutes.
- Carefully remove with a slotted spoon and place all the peppers, tomatillos, onion, garlic, and cilantro in a food processor or blender and process until smooth. Use 2 cups of salsa for this recipe and reserve the remaining for other use.
Shrimp and Rice
- In a bowl, season the shrimp with kosher salt, black pepper, and garlic powder.
- In a large skillet add oil and sautée shrimp for 2 minutes per side. Pour the 2 cups of salsa verde on top and cook 2 minutes more while continuously stirring. Then, stir in half of the cilantro leaves.
- Fold the remaining cilantro into the rice. Serve topped with salsa verde shrimp and lime wedges.
- Shrimp curl up during the cooking process, so buying large or jumbo-sized shrimp will ensure they withstand the heat and make every bite big and hearty.
- For a charred flavor, you can either grill or place the tomatillos, chilis, and onion under the broiler instead of boiling before proceeding with puréeing.
- While you only need 2 cups of homemade salsa verde for this recipe, making a larger batch and refrigerating it for further use will make future recipes a breeze.
Salsa Verde Shrimp with Cilantro Rice is a great recipe to go for if you’re looking for something with a tangier and spicier bite than what you usually have for lunch or dinner without a complex cooking ritual. We love how simple this recipe is to make, whether you make your own sauce or buy it in the store.
Liked this dish? You can check out our website for even more rice recipes.