Salsa Verde Caribbean Shrimp

Total Time
40mins
Prep 15 mins
Cook 25 mins

Recipe is from Campbell's Kitchen.

Ingredients Nutrition

Directions

  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 jalapeño 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.
Most Helpful

4 5

This was very easy and very tasty! I served over jasmati rice. It wasn't the "prettiest" because of all of the green, but oh so tasty! And spicy! We love spicy in this house - if a recipe has jalepenos, we usually like it. I was hesitant to give it to our 2 year old because of the spiciness, but he LOVED it! LOL The chopping was the only prep needed. Thanks for sharing - I wouldn't change a thing (except maybe dice my onions even tinier).