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Grilled shrimp and Salsa Verde
This dish is bursting with smokey flavor and so so so easy to make. Our favorite part of this dish? The salsa verde of course. Everyone has their own version of salsa Verde, here is ours. We love to make things from scratch and add/remove things as we see fit, this recipe will knock your socks off! Serves 4
Immersion blender or food processor
Grill (indoor or outdoor)
15 shishito peppers
1 green bell pepper
1 jalapeno pepper
3 garlic cloves
1 cup chopped cilantro
2 tbsp distilled vinegar
1 cup water
1/2 tsp salt
1/2 tsp pepper
1 lb shrimp
20 grape, cherry, or sugar bomb tomatoes
1 can of butter beans
2 cups of white rice (we prefer basmati)
Drizzle olive oil on peppers and sprinkle some salt and pepper before placing them in the oven to roast at 400 degrees for approx. 15-20 minutes or until blistered. In a food processor (or using immersion blender) blend peppers with garlic, juice of 1 lime, cilantro, vinegar, water, salt and pepper until sauce consistency. This will be the base of your dish.
Cook rice according to instructions on package (typically on low heat with 1:2 ratio (2 cups of uncooked rice to 4 cups of water). press cooked rice into small round dish and carefully flip dish upside down to release pressed rice on top of salsa Verde in dish.
Flash fry your butter beans in vegetable oil just enough to get a crispy outside (if cooked too long it will get mushy). Top salsa with butter beans.
Grill shrimp with sprinkle of salt and pepper evenly on each side about 1-2 minutes each or until bright pink. Top salsa and beans with shrimp.
Finish the dish with halved tomatoes and garnish with cilantro or parsley and enjoy this flavor bomb of a dish!