Looking for an easy shrimp recipe? This Salsa Verde Rice with Shrimp is light and versatile and perfect for summer! The shrimp is juicy, succulent, served over Mexican green rice and drizzled with bright and flavorful salsa verde.

shrimp served with Mexican green rice and drizzled with bright and flavorful salsa verde on a teal enamel plate with a lime wedge      

Why I Love This Recipe

When it’s one of those hot summer evenings that you think you have no energy to get dinner on the table, this can be your saving grace. My salsa verde rice with shrimp recipe takes just a handful of ingredients and almost no prep time, meaning you can have dinner ready in 30 minutes or less.

This shrimp is juicy, succulent, and drizzled with a bright, flavorful, and spicy salsa verde. This arroz verde (Mexican green rice) is the perfect vehicle for sopping up all the seasonal flavor, and it’s also a snap to make!

Aside from having a short ingredient list, this yummy and healthy meal can mostly be made from the pantry. I almost always keep a bag of frozen shrimp on hand, and Lundberg rice, jalapeño, garlic, and onion are staples in our house. This meal is a lifesaver on those nights when the fridge is looking bare!

TIP: For additional shortcuts, you can purchase shrimp that are peeled and deveined, your favorite jarred salsa verde, and heat-and-eat rice packs. Dinner will be ready in record time!

This light and healthy dinner is perfect for summer or serving year-round. It’s brightly flavored and universally appealing to kids and adults alike. It also just so happens to be naturally gluten free!

long grain rice package and in measuring cup with a side of salsa verde

Why I Use Lundberg Rice

Lundberg Family Farms has been family owned and operated since 1937. In addition to providing high quality, organic and non-GMO products, Lundberg also has an excellent track record of sustainable farming practices. As a mother, I want to know that the brands I support will leave the world a healthier place for my children! Lundberg Family Farms is doing just that.

While I opted to use Lundberg’s Organic Long Grain White Rice for this recipe, you can easily swap in one of their other delicious options. If you are looking for heart healthy fiber, I recommend using a long grain brown rice like this one; just note that brown rice will take longer to cook than white varieties.

How to Make Arroz Verde (Green Rice) and Shrimp

Cook the Lundberg rice with chicken broth, butter, and salsa verde.

arroz verde green rice in a stock pot dutch oven

In a large skillet over medium-high, heat oil. Season shrimp with salt and cook until just opaque and cooked through, 2 minutes per side.

raw shrimp sprinkled with salt on brown parchment paper

Spoon rice into bowls, top with shrimp, and drizzle with salsa verde.

drizzling salsa verde on shrimp on a table setting with serape

Frequently Asked Questions

What is the best kind of shrimp for this recipe?

I would generally advise that you reach for frozen shrimp, as it is almost always cheaper than fresh. If possible, opt for shrimp that have been de-veined; this will make your life much easier.
You can also buy frozen shrimp that have already been peeled to further cut back on prep time. Just be sure to buy raw shrimp, as the cooked kind don’t have a ton of flavor. 
Finally, opt for medium to large shrimp for this recipe.

What is the best way to defrost frozen shrimp?

If you’re planning ahead, you can always set frozen shrimp in a colander on a plate and allow them to defrost overnight in the fridge. 

If, however, you are flying by the seat of your pants and are just trying to get dinner on the table (I feel you!), place them in a colander in the sink and run cool water over them. Be sure to toss the shrimp occasionally for even defrosting. It should take about 10 to 15 minutes using this method.

Can I make this ahead of time?

Shrimp is one of those foods that are best eaten as soon as they are prepared. That said, feel free to use heat-and-eat rice packs, store bought jarred salsa verde, and pre-peeled shrimp to get this dinner on the table in record time. Any leftovers should keep for up to 3 days in the fridge.

More Recipe Ideas

Still hungry? Here are some of my other favorite weeknight recipes:

If you tried my recipe for Salsa Verde Shrimp with Rice, please rate and review it below!

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overhead shot of shrimp salsa verde with rice

Salsa Verde Rice with Shrimp

5 (5 ratings)
This Salsa Verde Rice with Shrimp is the best! The shrimp is juicy, succulent, served over arroz verde (Mexican green rice) and drizzled with bright and flavorful salsa verde.



  • Combine rice, broth, butter, and ½ cup of salsa in a pot, and bring to a boil.
  • Cover with a tight-fitting lid. Reduce heat to maintain a low simmer, and cook for 15 minutes.
  • Remove from heat (keep covered) and steam for 10 minutes. Fluff with fork and serve.
  • If rice is too firm at the end of cooking, it may be necessary to add 1 to 2 tablespoons of liquid and cook longer.
  • In a large skillet over medium-high, heat oil.
  • Season shrimp with salt and cook until cooked through, 2 minutes per side.
  • Serve rice topped with shrimp and salsa verde.


  • For additional shortcuts in this recipe, you can purchase shrimp that are peeled and deveined and your favorite jarred salsa verde.
Calories: 131kcal, Carbohydrates: 15g, Protein: 1g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 15mg, Sodium: 672mg, Potassium: 177mg, Fiber: 1g, Sugar: 4g, Vitamin A: 529IU, Vitamin C: 6mg, Calcium: 9mg, Iron: 1mg