Salsa Verde Caribbean Shrimp

Submitted by Pinay0618

"Recipe is from Campbell's Kitchen."

 

• Ready In: 40mins
• Ingredients: 14
• Serves: 4

ingredients

• 453.59 g large shrimp, peeled and deveined
• 29.58 ml olive oil
• 14.79 ml lime juice
• 0.61 ml 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
• 1.23 ml crushed red pepper flakes
• 453.59 g jar pace salsa verde
• 118.29 ml unsweetened coconut milk
• 118.29 ml chopped fresh cilantro leaves
• 473.18 ml hot cooked long-grain white rice
• lime slice
• fresh cilantro leaves (optional)

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.

Reviews

[loveykel]

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).