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Salsa Verde Shrimp Rice Bowl recipe

Salsa Verde Shrimp Rice Bowl

Sophia Bennett, a passionate recipe creator, smiling in a cozy kitchen while preparing a homemade dish.Sophia B.
A quick and satisfying meal featuring succulent shrimp, fluffy rice, and a vibrant green salsa.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4 bowls
Calories 450 kcal

Equipment

  • 1 sauté pan
  • 1 rice cooker or pot
  • 1 Blender

Ingredients
  

Shrimp

  • 1 lb shrimp peeled and deveined
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • Salt and pepper to taste

Rice

  • 2 cups jasmine rice
  • 4 cups water
  • Pinch of salt

Salsa Verde

  • 4 tomatillos husked and rinsed
  • 1 jalapeño seeded
  • 1/2 cup cilantro leaves
  • 1 lime juiced
  • Salt to taste

Instructions
 

Preparation

  • Peel and devein the shrimp. Season with garlic powder, salt, and pepper. Heat olive oil in a sauté pan over medium heat. Add shrimp and cook until pink and opaque, about 3-4 minutes per side.
  • Rinse the rice under cold water. In a rice cooker or pot, combine rice, water, and a pinch of salt. Cook until the rice is tender and water is absorbed, about 15 minutes.

Make the Salsa Verde

  • In a blender, combine tomatillos, jalapeño, cilantro, lime juice, and salt. Blend until smooth. Adjust seasoning to taste.
  • In serving bowls, place a portion of rice. Top with cooked shrimp and drizzle with salsa verde. Garnish with additional cilantro or lime wedges if desired.

Serving and Storage

  • Enjoy your Salsa Verde Shrimp Rice Bowl while warm, accompanied by your favorite side or tortilla chips.
  • Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

Notes

Pro Tips: For the best flavor, use fresh shrimp and adjust the spice level of the salsa to your liking.
Ingredient Substitutions: Substitute quinoa for rice or chicken for shrimp for variation.
How to Serve: Serve with warm tortillas or a side salad.
Storage & Freshness: Store in an airtight container for up to 2 days.
Make-Ahead Tips: Prepare the salsa verde a day ahead for deeper flavor.
Keyword Green Salsa Shrimp Bowl, Quick Dinner Shrimp Bowl, Salsa Verde Shrimp Rice Bowl