Salsa Verde Caribbean Shrimp
Dive into the lively flavors of the tropics with Salsa Verde Caribbean Shrimp, a quick and easy dinner recipe that’s both refreshing and bold. Juicy, perfectly marinated shrimp are pan-seared and paired with a zesty homemade salsa verde featuring diced tomatillos, creamy avocado, sweet pineapple chunks, and a hint of heat from jalapeño. This vibrant shrimp dish is seasoned with aromatic cumin, fresh lime juice, and garlic, creating a mouthwatering blend of Caribbean and Latin-inspired flavors. Serve it over warm tortillas or fluffy rice for a meal that's as satisfying as it is colorful. Ready in just 30 minutes, this gluten-free recipe is perfect for weeknights or casual gatherings, offering a taste of sunshine on your plate!
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Recipe Information
Ingredients
- 1 lb raw large shrimp, peeled and deveined
- 3 tbsp olive oil (divided)
- 2 tbsp lime juice (freshly squeezed)
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp ground cumin
- 2 cloves garlic, minced
- 0.5 cup fresh cilantro, chopped (divided)
- 1 jalapeño, seeded and finely chopped
- 0.25 cup red onion, finely chopped
- 0.5 cup green bell pepper, diced
- 3 tomatillos, husked, rinsed, and diced
- 1 avocado, diced
- 0.5 cup pineapple chunks (fresh or canned, drained)
- tortillas or rice (optional, for serving)
Instructions
In a medium bowl, combine shrimp, 1 tablespoon olive oil, lime juice, salt, black pepper, cumin, and garlic. Stir until shrimp are evenly coated, then set aside to marinate for 10 minutes.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer. Cook for 2-3 minutes on each side, or until shrimp are opaque and pink. Remove from heat and set aside.
Prepare the salsa verde by combining the chopped cilantro (reserving some for garnish), jalapeño, red onion, green bell pepper, tomatillos, avocado, and pineapple in a large bowl. Drizzle with the remaining 1 tablespoon olive oil and toss gently to coat.
Taste the salsa verde and adjust seasoning with more lime juice, salt, or pepper if needed.
Serve the cooked shrimp over warm tortillas or a bed of rice, and spoon a generous amount of the salsa verde over the top. Garnish with additional cilantro if desired.
Enjoy this vibrant and tropical dish immediately!
Nutrition Facts
Calories |
1347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.6 g | 93% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 614 mg | 205% | |
| Sodium | 3655 mg | 159% | |
| Total Carbohydrate | 87.4 g | 32% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 31.1 g | ||
| Protein | 94.6 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 3348 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
