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Salsa Verde Rice with Shrimp
This Salsa Verde Rice with Shrimp is the best! The shrimp is juicy, succulent, served over arroz verde (Mexican green rice) and drizzled with bright and flavorful salsa verde.
Yield:
4
to 6 servings
Prep Time:
3
minutes
mins
Cook Time:
10
minutes
mins
Total Time:
13
minutes
mins
Author:
Yvette Marquez
Course:
Main Course
Cuisine:
Mexican
Ingredients
1
cup
Lundberg's Organic Long Grain White Rice
1
cup
chicken or vegetable broth
2
tablespoons
butter
1
cup
cup
salsa verde
, homemade or store-bought
,
divided
1
pound
jumbo shrimp
,
peeled and deveined
Kosher salt
Instructions
Combine rice, broth, butter, and ½ cup of salsa in a pot, and bring to a boil.
Cover with a tight-fitting lid. Reduce heat to maintain a low simmer, and cook for 15 minutes.
Remove from heat (keep covered) and steam for 10 minutes. Fluff with fork and serve.
If rice is too firm at the end of cooking, it may be necessary to add 1 to 2 tablespoons of liquid and cook longer.
In a large skillet over medium-high, heat oil.
Season shrimp with salt and cook until cooked through, 2 minutes per side.
Serve rice topped with shrimp and salsa verde.
Notes
For additional shortcuts in this recipe, you can purchase shrimp that are peeled and deveined and your favorite jarred salsa verde.
Nutrition
Calories:
131
kcal
,
Carbohydrates:
15
g
,
Protein:
1
g
,
Fat:
7
g
,
Saturated Fat:
4
g
,
Polyunsaturated Fat:
1
g
,
Monounsaturated Fat:
2
g
,
Trans Fat:
1
g
,
Cholesterol:
15
mg
,
Sodium:
672
mg
,
Potassium:
177
mg
,
Fiber:
1
g
,
Sugar:
4
g
,
Vitamin A:
529
IU
,
Vitamin C:
6
mg
,
Calcium:
9
mg
,
Iron:
1
mg