salsa verde shrimp and rice

Shrimp and Rice with Salsa Verde is incredibly flavorful, easy to make (ready in just 15 minutes), and the perfect recipe for a busy weeknight dinner. This recipe uses simple ingredients like frozen vegetables and store-bought salsa verde, so you can create an incredibly delicious meal without much effort.

If you love weeknight meals that can be made in under 20 minutes, try our Black Shrimp Bowl or BBQ Salmon Tacos.

Recipe highlights

15 minutes with tips to make it even faster. 8 Ingredients Uses pantry staples like store-bought salsa verde, frozen vegetables, and frozen shrimp Easy to make – Cook the shrimp and vegetables together in the pot while the rice cooks in the Instant Pot

material

Shrimp – I always use thawed frozen shrimp, pre-peeled and deveined to minimize the prep work. Frozen Peppers and Onions – If possible, I highly recommend purchasing flame-roasted frozen peppers and onions from Trader Joe’s. Salsa Verde – Use your favorite jarred salsa verde or make your own. Rice – Use your favorite rice. Jasmine rice cooks quickly in the Instant Pot, and goes great with the slightly spicy shrimp, so we recommend it.

How to make salsa verde shrimp bowl

First, cook the rice in the Instant Pot (wash the rice thoroughly, add rice and water to the Instant Pot and cook on high pressure for 3 minutes).

While the rice is cooking, heat a large skillet over medium heat and sauté the frozen bell peppers and onions with the salt, garlic powder, and cumin. Cook for 5 to 6 minutes, until thawed and most of the liquid begins to evaporate from the vegetables.

Push the peppers and onions to the sides of the pot and add the thawed shrimp. Sprinkle the shrimp with salt, garlic powder, and cumin and cook for 2 to 3 minutes on the first side and 1 to 2 minutes on the second side. Turn off the fire.

Add the bottled salsa verde sauce and stir well to combine the shrimp, vegetables, and salsa.

Serve over rice and add your favorite toppings like avocado, cilantro, jalapeños, or tomatoes.

important tips

To quickly thaw shrimp, place the bag in a bowl of cold water, changing the water every 20 to 30 minutes. Defrost shrimp within 1 hour. To save time, you can use pre-cooked rice (frozen or in pouches that can be cooked in 90 seconds in the microwave). This recipe can be completed in about 10 minutes if you have cooked rice available. Purchase peeled and deveined shrimp. This is the only type of shrimp I buy because it saves so much time.

Recipe variations

Make it spicier: Add sriracha, crushed red pepper, or jalapenos. Use different grains. Serve with brown rice, quinoa, or cauliflower rice, depending on your preference.

How to serve salsa verde with shrimp

Serve in a bowl over rice and top with avocado and cilantro Make salsa verde shrimp tacos with tortillas Make fun nachos with tortilla chips

FAQ

Can I use frozen shrimp?

Although we don’t recommend cooking frozen shrimp in a skillet, shrimp can be thawed easily and quickly. If you don’t have time to thaw your shrimp, you can cook frozen shrimp in the air fryer.

Can I make it with another protein?

Yes, you can also use chicken, tofu, or diced salmon (we recommend making air fryer salmon cubes if you choose this protein). For other proteins, cooking times may vary.

Can you make this in advance?

As you may know, shrimp becomes very rubbery if overcooked, so I don’t recommend making them ahead of time and cooking them later. You can also make the rice in advance to save time. If you have cooked rice, it will be ready in about 10 minutes.

preserving leftovers

Refrigerator: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in a small covered skillet over medium-low heat. Freezer: Freezing is not recommended as the shrimp and vegetables will not reheat well after thawing.

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