Ingredients
1 c. white rice
2 tbsp. extra-virgin olive oil
2 tbsp. diced shallot
2 cloves garlic, minced
1 lb. shrimp, peeled and deveined
kosher salt
Freshly ground black pepper
1 c. salsa verde
1/4 c. chopped fresh cilantro, divided
Lime wedges, for serving
Preparation
Step 1Cook rice according to package instructions.
Step 2In a large skillet over medium-high, heat oil. Add shallot to the skillet and season with salt and pepper. Cook until beginning to soften, about 3 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Step 3Season shrimp with salt and pepper and cook until cooked through, 2 minutes per side. Add salsa verde and stir until warmed. Stir in about half of the cilantro. Step 4Before serving, fluff rice and fold in remaining cilantro. Top with salsa verde shrimp and serve with lime wedges.
