1 pound uncooked shrimp (31-35 count per pound), peeled and deveined
2 tablespoons olive oil
1 tablespoon lime juice
1 large onion, chopped (about 1 cup)
1 large green pepper, chopped (about 1 cup)
1 fresh or canned jalapeño pepper, seeded and minced
1 jar (16 ounces) Pace® Salsa Verde
1/2 cup unsweetened coconut milk
1/4 cup chopped fresh cilantro
3 cups hot cooked long grain white rice (from about 1 cup uncooked)
4 slices lime
Directions
Season the shrimp as desired. Toss the shrimp with 1 tablespoon oil and the lime juice in a large bowl.
Heat the remaining oil in a 12-inch skillet over medium heat. Add the onion, green pepper and jalapeño pepper. Cook and stir for 4 minutes or until the onion is tender.
Stir the salsa verde and coconut milk in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
Add the shrimp and cilantro. Cook for 5 minutes or until the shrimp are cooked through. Season to taste. Serve the shrimp mixture over the rice. Garnish with lime slices and additional cilantro, if desired.
