Community recipe
Creamy Salsa Verde Shrimp Rice Bowls with Zucchini and Corn
Tender, spice-rubbed shrimp, sweet corn, and sautéed zucchini meet a tangy yogurt-salsa verde sauce in fast, colorful weeknight rice bowls.
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
- Difficulty
- easy
Get ready
Ingredients
- 1 cup long-grain white rice, rinsed and drained
- 2 cup waters
- 0.25 tsp kosher salt
- 1 zucchini, washed, dried, trimmed, and cut into half-moons
- 1 yellow onion, peeled and diced
- 1 cup frozen corn, thawed if needed, drained, and patted dry
- 1 tbsp olive oil
- 0.25 tsp kosher salt
- 0.13 tsp black pepper, freshly ground
- 1 garlic, finely grated
- 0.5 cup salsa verde
- 0.5 cup plain greek yogurt
- 1 tbsp lime juice, freshly squeezed
- 2 tbsp cilantro, finely chopped
- 1 lb large raw shrimp, peeled, deveined, thawed if frozen, and patted dry
- 1 tbsp olive oil
- 1 tsp ground cumin
- 0.5 tsp smoked paprika
- 0.25 tsp kosher salt
- 0.13 tsp black pepper, freshly ground
Make it
Instructions
- 01
Prepare the equipment
Set a fine-mesh sieve, cutting board, chef’s knife, measuring spoons, a medium saucepan with a tight-fitting lid, a large skillet, a small bowl, and four serving bowls on the counter. Place the skillet on the stove but leave the heat off; keep a clean plate nearby for the cooked seafood. | Why: Having the equipment ready keeps the quick skillet cooking orderly and prevents overcooking.
- 02
Cook the rice
Rinse 1 cup long-grain white rice in the sieve under cool running water until the water is less cloudy, then drain well. Add it to the saucepan with 2 cup water and 1/4 tsp kosher salt. Bring to a boil over high heat, stir once, cover, and reduce to low. Cook without lifting the lid for 15 minutes. Remove from the heat and let stand, still covered, for 5 minutes; fluff with a fork. | Why: Rinsing removes excess surface starch, while the covered rest finishes steaming for separate, fluffy grains.
- 03
Build the vegetable base
While the rice cooks, wash and dry 1 zucchini, then trim and cut it into 1/2-inch half-moons. Peel and dice 1 small yellow onion. Drain 1 cup frozen corn if it has thawed and pat it dry. Heat the skillet over medium-high heat for 2 minutes, then add 1 tbsp olive oil. Add the zucchini, onion, and corn with 1/4 tsp kosher salt and 1/8 tsp black pepper. Cook, stirring every minute, for 6 to 8 minutes, until the onion is translucent and the zucchini is tender with browned edges. Transfer the vegetables to a clean bowl and cover loosely. | Why: Cooking the vegetables in a hot skillet concentrates their sweetness and leaves the pan ready for the shrimp.
- 04
Make the creamy salsa verde
In the small bowl, finely grate 1 garlic clove. Stir in 1/2 cup salsa verde, 1/2 cup plain Greek yogurt, 1 tbsp lime juice, and 2 tbsp cilantro until smooth. Taste and reserve the sauce at room temperature while the shrimp cooks. | Why: Yogurt softens the salsa verde’s sharp heat, while lime and cilantro keep the sauce bright.
- 05
Season and cook the shrimp
If using frozen seafood, thaw 1 lb large raw shrimp overnight in the refrigerator or in a sealed bag submerged in cold water, changing the water every 30 minutes; drain and pat completely dry. Toss the shrimp with 1 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp kosher salt, and 1/8 tsp black pepper. Return the skillet to medium-high heat. Arrange the shrimp in one layer and cook for 2 minutes; turn and cook 1 to 2 minutes more, until opaque, pink, and curled into a loose “C.” Transfer immediately to the clean plate. | Why: Dry, evenly seasoned shrimp brown quickly, and removing them at the first sign of opacity keeps them juicy.
- 06
Assemble and serve
Divide the fluffed rice among four bowls. Spoon the warm vegetable base alongside, then add the shrimp. Drizzle with the creamy salsa verde and serve immediately while the rice and vegetables are hot and the shrimp is tender. | Why: Keeping the sauce on top preserves its cool, tangy contrast against the warm bowl.
