Salsa Verde Shrimp and Garlic-Cilantro Rice

with red peppers

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Shellfish

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

In Your Box (serves 2)

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

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
    572
  • Carbohydrates
    83g
  • Fat
    11g
  • Protein
    23g
  • Sodium
    1528mg

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
  1. 1

    Cook the Rice

    Mince garlic. Mince cilantro, leaves and stems. Bring a small pot with jasmine rice, garlic, 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 set aside. Stir in cilantro. While rice cooks, prepare ingredients.

  2. 2

    Prepare the Ingredients

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

  3. 3

    Make the Sauce

    Place a small pot over medium-high heat and add 1 tsp. olive oil. Add jalapeño (to taste), tomatillo, and a pinch of salt and pepper to hot pan. Stir occasionally until lightly browned, 2-3 minutes. Add ½ cup water and bring to a simmer. Simmer until liquid is reduced by half, 3-5 minutes. Mash lightly until the consistency is similar to chunky salsa. Remove from burner and stir in sour cream and a pinch of salt and pepper.

  4. 4

    Cook the Vegetables and Shrimp

    Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat. Add red bell pepper, onion, and a pinch of salt and pepper to hot pan. Stir occasionally until tender and lightly charred, 5-8 minutes. Add shrimp and seasoning rub. Stir occasionally until shrimp reaches a minimum internal temperature of 145 degrees, 3-4 minutes.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping rice with shrimp and vegetables and sauce. Bon appétit!

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