Salsa Verde Caribbean Shrimp Recipe

Name: Salsa Verde Caribbean Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb large shrimp, peeled and deveined; 2 tablespoons olive oil; 1 tablespoon lime juice; 1/8 teaspoon ground black pepper; 1 large onion, chopped (about 1 cup); 1 large green pepper, chopped (about 1 cup); 1 fresh jalapeno peppers or 1 canned jalapeno pepper, minced; 1/4 teaspoon crushed red pepper flakes; 1 (16 ounce) jar pace salsa verde; 1/2 cup unsweetened coconut milk; 1/2 cup chopped fresh cilantro leaves; 2 cups hot cooked long-grain white rice; lime slice; fresh cilantro leaves (optional)

Servings: persons

1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
1 tablespoon lime juice
1/8 teaspoon ground black pepper
1 large onion, chopped (about 1 cup)
1 large green pepper, chopped (about 1 cup)
1 fresh jalapeno peppers or 1 canned jalapeno pepper, minced
1/4 teaspoon crushed red pepper flakes
1 (16 ounce) jar pace salsa verde
1/2 cup unsweetened coconut milk
1/2 cup chopped fresh cilantro leaves
2 cups hot cooked long-grain white rice
lime slice
fresh cilantro leaves (optional)

1
Toss the shrimp with 1 tablespoon of the oil, lime juice and black pepper in a large bowl.
2
Heat the remaining oil in a 12-inch skillet over medium heat. Add the onion, green pepper and jalapeno pepper. Cook and stir for 4 minutes or until the onion is tender.
3
Stir the red pepper, salsa and coconut milk in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
4
Add the shrimp and cilantro. Cook for 5 minutes or until shrimp turn pink. Serve over the rice. Garnish with lime slices and cilantro leaves, if desired.

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb large shrimp, peeled and deveined, 2 tablespoons olive oil, 1 tablespoon lime juice, 1/8 teaspoon ground black pepper, and more.

Yes, Salsa Verde Caribbean Shrimp falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salsa Verde Caribbean Shrimp

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