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A classic Mexican dish of lightly seasoned shrimp cooked in tomatillo salsa served over rice with lime.


1 cup white rice

2 tablespoons extra-virgin olive oil

2 tablespoons diced shallot

2 cloves garlic, minced

1 pound shrimp, peeled and deveined

Kosher salt, to taste

Freshly ground black pepper, to taste

1 cup salsa verde (may be purchased or recipe follows)

1/4 cup chopped fresh cilantro, divided

Lime wedges, for serving


Cook rice according to package instructions.

In a large skillet over medium-high burner, heat oil. Add shallot to the skillet and season with salt and pepper. Cook until beginning to soften, about three minutes. Stir in garlic and cook until fragrant, about one minute more.

Season shrimp with salt and pepper and cook until cooked through, two minutes per side. Add salsa verde and stir until warmed. Stir in about half of the cilantro.

Before serving, fluff rice and fold in remaining cilantro. Top with salsa verde shrimp and serve with lime wedges.

Tomatillo Salsa Verde


1 pound tomatillos, husked

½ cup finely chopped onion

1 teaspoon minced garlic

1 serrano chili peppers, minced

2 tablespoons chopped cilantro

1 tablespoon chopped fresh oregano

½ teaspoon ground cumin

1 ½ teaspoons salt, or to taste

2 cups water


Place tomatillos, onion, garlic and chili peppers into a saucepan. Season with cilantro, oregano, cumin and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the tomatillos are soft, 10 to 15 minutes.

Using a blender, carefully puree the mixture and water in batches until smooth.

Recipe adapted by Vanessa Gray-Douglas. Original recipe by Judy Kim on