1 c. white rice
2 tbsp. extra-virgin olive oil
2 tbsp. diced shallot
2 cloves garlic, minced
1 lb. shrimp, peeled and deveined
Freshly ground black pepper
1 c. salsa verde
1/4 c. chopped fresh cilantro, divided
Lime wedges, for serving
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- Cook rice according to package instructions.
- In a large skillet over medium-high, heat oil. Add shallot to the skillet and season with salt and pepper. Cook until beginning to soften, about 3 minutes. Stir in garlic and cook until fragrant, about 1 minute more.
- Season shrimp with salt and pepper and cook until cooked through, 2 minutes per side. Add salsa verde and stir until warmed. Stir in about half of the cilantro.
- Before serving, fluff rice and fold in remaining cilantro. Top with salsa verde shrimp and serve with lime wedges.