Ingredients
- 1 lb large shrimp
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1/8 tsp ground black pepper
- 1 large onion
- 1 large green pepper
- 1 fresh jalapeno peppers or 1 canned jalapeno pepper
- 1/4 tsp crushed red pepper flakes
- 1 jar (16 oz) pace salsa verde
- 1/2 cup unsweetened coconut milk
- 1/2 cup chopped fresh cilantro leaves
- 2 cups hot cooked long-grain white rice
- lime slice
- fresh cilantro leaves (optional)
Steps
- Peel and chop the onion, green pepper, and jalapeno, then rinse the shrimp and pat it dry.
- Heat the olive oil in a large skillet over medium heat and cook the onion and peppers for 8 minutes.
- Stir in the salsa verde, coconut milk, red pepper flakes, and black pepper, then simmer for 10 minutes.
- Add the shrimp and lime juice, and cook for 4 to 6 minutes until the shrimp are opaque and reach 145 F.
- Stir in the cilantro, then serve the shrimp mixture over the hot rice with lime slices and more cilantro.
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