Caribbean Shrimp

Our Salsa Verde slowly simmers with peppers, onions, lime, cilantro and coconut milk for a Caribbean style shrimp dish that’s bursting with flavor.   Once the sauce has reached perfe...

Directions

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.

Ingredients

1 pound uncooked shrimp (31-35 count per pound), peeled and deveined
2 tablespoons olive oil
1 tablespoon lime juice
1 large onion, chopped (about 1 cup)
1 large green pepper, chopped (about 1 cup)
1 fresh or canned jalapeño pepper, seeded and minced
1 jar (16 ounces) Pace® Salsa Verde
0.5 cup unsweetened coconut milk
0.25 cup chopped fresh cilantro
3 cups hot cooked long grain white rice (from about 1 cup uncooked)
4 slices lime

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