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 perfection, add shrimp and poach, letting the shrimp soak up all of the fabulous flavor.
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
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
Instructions
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.
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.
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
Print
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 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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