Salsa Verde Shrimp and Garlic-Cilantro Rice

with red peppers

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

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

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 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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