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Salsa Verde Shrimp is one of those easy to make dinners that delivers BIG flavor and doesn’t take a lot of work if using store bought salsa. The tender, succulent shrimp pairs well with the tangy, spicy salsa when served over rice. I even show you my homemade salsa verde recipe in the video!
Salsa Verde Shrimp
This recipe is made quicker than steaming the rice if you use store bought salsa, two cups is all you need! Crazy? Nope, it’s easy, but if you want a homemade salsa verde I’ll show you how to make it in no time and it’s amazing!
Salsa verde uses tomatillos as the main ingredient, along with green Anaheim chiles, jalapeños and serrano for a little kick. The tangy, fruity tomatillos pair well with the chiles for an easy, thick sauce.
I make a killer Tomatillo Salsa Verde where I roast the vegetables and chiles first before puréeing, but for this salsa verde I boil them first.
I also use it here on my Green Chile Chicken Enchiladas. Try them both!
How long do you cook shrimp?
Cook the shrimp until the flesh is totally pink and opaque, and you no longer see grey flesh.
Depending on the size of your shrimp and how many you have in the pan, I usually do 2 minutes per side and 2 more minutes in the salsa itself for a total of 6 minutes.
These are jumbo sized shrimp, so 1 or 2 minutes less for smaller. Don’t over cook your shrimp!
What are tomatillos?
Tomatillos add that extra bit of spice, a slight tangy heat and a thickness to the sauce. Think of it like a tomato.
Tomatillos are called “tomate verde” in Mexico, which means green tomato and are considered a staple in Mexican cooking.
Just remove the outer husk and for this recipe I boiled them with the chili peppers and onion.
How to make salsa verde sauce
- Peel the outer skins off of the tomatillos, onion and garlic. Cut the stems off the peppers and slice in half lengthwise. Cut the onion in half.
- In the Dutch oven or large stock pot bring 6 cups of water to a boil. Add the tomatillos, chiles and onion.
- Cook for 8 minutes. Carefully remove with a slotted spoon and place all the peppers, tomatillos, onion, garlic and cilantro in a food processor, blender or Vitamix, and process until smooth.
We will use 2 cups of the salsa verde for this recipe. Save reserved salsa for eating with tortilla chips or for enchiladas like my Green Chile Enchiladas.
If you prefer, you can either grill or place the tomatillos, chiles and onion under the broiler for a charred flavor instead of boiling.
I also use this salsa verde in my Mexican Pork Chile Verde and it’s just as incredible!
Truth be told I’ve made this plenty of times and love it, but the other evening I switched it up and the result was off the hook good.
In a large soup pot I added the cooked salsa verde shrimp, a small can of corn kernels, the cooked rice and 4 cups of chicken stock. Stirred it as it heated up and served up the most amazing soup. Enjoy!
Salsa Verde Shrimp
Homemade Salsa Verde
- Peel the outer skins/husks off the tomatillos, onion and garlic. Cut the stems off the peppers and slice in half lengthwise. Cut the onion in half. (See Note 1)
- In the Dutch oven or large stock pot bring 6 cups of water to a boil. Add the tomatillos, chiles and onion. Cook for 8 minutes.
- Carefully remove with a slotted spoon and place all the peppers, tomatillos, onion, garlic and cilantro in a food processor, blender or Vitamix, and process until smooth. Use 2 cups of the salsa for this recipe and reserve remaining for other use.
- In a bowl season the shrimp with kosher salt, black pepper and garlic powder.
- In a large skillet add oil and sautée shrimp 2 minutes per side. Pour the 2 cups of salsa verde on top and cook 2 minutes more, stirring. Stir in half of the cilantro leaves.
- Spoon over steamed rice and top with remaining cilantro.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.