Season the shrimp as desired. Toss the shrimp with 1 tablespoon oil and the lime juice in a large bowl.Heat the remaining oil in a 12-inch skillet over medium heat. Add the onion, green pepper and jalapeño pepper. Cook and stir for 4 minutes or until the onion is tender.Stir the salsa verde and coconut milk in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.Add the shrimp and cilantro. Cook for 5 minutes or until the shrimp are cooked through. Season to taste. Serve the shrimp mixture over the rice. Garnish with lime slices and additional cilantro, if desired.
1 pound uncooked shrimp (31-35 count per pound), peeled and deveined2 tablespoons olive oil1 tablespoon lime juice1 large onion, chopped (about 1 cup)1 large green pepper, chopped (about 1 cup)1 fresh or canned jalapeño pepper, seeded and minced1 jar (16 ounces) Pace® Salsa Verde0.5 cup unsweetened coconut milk0.25 cup chopped fresh cilantro3 cups hot cooked long grain white rice (from about 1 cup uncooked)4 slices lime
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