• Caribbean Shrimp

    3 votes
    Caribbean Shrimp
    Prep: 15 min Cook: 20 min Servings: 4
    by Chef Smith
    226 recipes


    • 1 pound large shrimp, peeled and deveined
    • 2 tablespoons olive oil
    • 1 tablespoon lime juice
    • 1/8 teaspoon ground black pepper
    • 1 large onion, chopped (about 1 cup)
    • 1 large green pepper, chopped (about 1 cup)
    • 1 fresh or canned jalapeño pepper, minced
    • 1/4 teaspoon crushed red pepper
    • 1 jar (16 ounces) Salsa Verde
    • 1/2 cup unsweetened coconut milk
    • 1/2 cup chopped fresh cilantro leaves
    • 2 cups hot cooked regular long-grain white rice
    • Lime slice (optional)
    • Fresh cilantro leaves (optional)


    1. Toss the shrimp with 1 tablespoon of the oil, lime juice and black pepper in a large bowl.
    2. 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 red pepper, salsa and coconut milk in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
    3. Add the shrimp and cilantro. Cook for 5 minutes or until shrimp turn pink. Serve over the rice. Garnish with lime slices and cilantro leaves, if desired.

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    • Anne Kruse
      Anne Kruse
      I really thought I was going to like this. But for some reason I didn't. I like all of the you would think I would like them all together... I don't could have something to do with me using Roasted Verde sauce. I didn't have any regular, so I just used that...maybe that's what ruined it for me. I'll be giving my parents the leftovers to see what they far all of the dishes that I didn't like, they have loved.


      • Chef Smith
        Chef Smith
        I normally leave the Salsa Verde out. I don't like the taste either. But I have to say I cheat sometimes and I purchase some from my local Mexican restaurant. (Shhh don't tell anyone!)

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