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SALSA VERDE SHRIMP AND RICE



Intro: This recipe can serve as a high protein meal prep option for your weeks worth of lunches, or as a single dinner for the entire family to enjoy! Either way, this recipe is lime-y and it is delicious! We used 1 cup of rice (measured uncooked) to add bulk. Feel free to adjust based on your personal preferences/ goals.


Prep Time: 15 mins

Cook Time: 40 mins

Servings: 4

Level: Beginner


Ingredients:

  1. 1 tbsp. extra-virgin olive oil

  2. 1 small onion, chopped

  3. 1 poblano pepper, seeds removed and chopped

  4. 2 cloves garlic, minced

  5. 1 c. long grain white rice

  6. 2 c. low-sodium vegetable broth

  7. 4-oz salsa verde, store-bought or homemade

  8. Kosher salt

  9. Freshly ground black pepper

  10. 1 lb. shrimp, cleaned and tails removed

  11. 1 1/2 tsp. cumin

  12. 1/4 c. freshly chopped cilantro

  13. Juice of 1 lime


Directions:

  1. In a large deep skillet over medium heat, heat oil. Add onion and pepper and cook until soft This should take 5 or so minutes. . Add garlic and cook for 1 minute.

  2. Add rice and toss for 1 minute. Add broth and salsa and season with salt and pepper. Bring to a boil, then reduce heat to a simmer. Cook, covered until rice is almost cooked through and with just a slight bite to it. This should take about 12 minutes.

  3. In a medium bowl, add shrimp and season with cumin, salt, and pepper. Add shrimp to skillet and stir into rice. Cover and continue cooking until rice is completely tender and shrimp is pink. This should take about 5 minutes. 

  4. Add cilantro and lime juice, and season with salt and pepper to taste. Serve with lime wedges.


Nutrition Info (per serving):

-300 cal

-5g fat

-40g carbs

-25g protein

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