Salsa Verde Shrimp and Garlic-Cilantro Rice

with red peppers

Prep & Cook Time: 50-60 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Shellfish

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Shrimp are the little crustaceans that could: they go with everything cuisine, can be put with rice, pasta, and most of your starches (maybe not mashed potato… weird), and they accomplish all this while being… shrimp. Size doesn't matter for flavor, and this meal proves it, with shrimp adorned by a tomatillo salsa of spicy, creamy perfection. Go, go little guys; we're rooting for ya! Tip: Easier way to mince cilantro? Gather them all in one hand and lay on the cutting board. Use your knife in a rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!

In Your Box (serves 2)

  • 1 Jalapeño Pepper
  • 1 Yellow Onion
  • Info
    8 oz. Shrimp
  • 2 tsp. Chile and Cumin Rub
  • ¼ oz. Cilantro
  • Info
    1 oz. Sour Cream
  • 2 Tomatillos
  • ¾ cup Jasmine Rice
  • 2 Garlic Cloves
  • 1 Red Bell Pepper

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    556
  • Carbohydrates
    79g
  • Fat
    11g
  • Protein
    23g
  • Sodium
    1678mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Small Pots
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using 16 oz. shrimp, follow same instructions, working in batches if necessary, until shrimp reaches a minimum internal tempearture.

  • If using jumbo shrimp, follow same instructions as shrimp in Steps 2 and 4, cooking until opaque and shrimp reaches minimum internal temperature, 2-3 minutes per side.

  • If using diced chicken, follow same instructions as shrimp in Steps 2 and 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  1. 1

    Cook the Rice

    Mince garlic. Mince cilantro, leaves and stems. Bring a small pot with rice, garlic, a pinch of salt, and 1 ½ cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner and stir in cilantro. Cover and set aside. While rice cooks, prepare remaining ingredients.

  2. 2

    Prepare the Ingredients

    Halve and peel onion. Slice halves into thin strips. Stem, seed, remove ribs, and cut red bell pepper into thin strips. Remove husks from tomatillos, rinse again, and cut into ½" dice. Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño. Pat shrimp dry.

  3. 3

    Make the Salsa Verde

    Heat 1 tsp. olive oil in another small pot over medium-high heat. Add tomatillo, jalapeño (use less if spice-averse), and a pinch of salt and pepper to hot pot. Stir occasionally until lightly browned, 2-3 minutes. Add ½ cup water and bring to a simmer. Once simmering, cook until liquid is reduced by half, 3-5 minutes. Then, mash until vegetables form the consistency of a chunky salsa. Remove from burner. Stir in sour cream and a pinch of salt and pepper. Cover and set aside.

  4. 4

    Cook the Shrimp

    Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes. Remove shrimp to a plate. Keep pan over medium-high heat.

  5. 5

    Cook Vegetables and Finish Dish

    Add 1 tsp. olive oil, red bell pepper, onion, and a pinch of salt and pepper to hot pan. Stir occasionally until tender and lightly charred, 5-8 minutes. Stir in shrimp and seasoning blend until combined. Remove from burner. Plate dish as pictured on front of card, topping rice with shrimp and vegetables, then salsa verde. Bon appétit!

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