Creamy shrimp verde is weeknight drama in a bowl. Juicy shrimp, spiced rice, and that herby cream sauce do all the showing off.
I’m a sucker for dinners that look fancy without the emotional damage. This one delivers, with peppers, black beans, and plenty of sauce.
The best part is that every bite actually earns the hype. Creamy, spicy, fresh, and just messy enough to require a second napkin.
Creamy Shrimp Verde with Spiced Rice
EQUIPMENT (PAID LINKS)
- Large pot with lid
- Food processor
- Spatula or spoon
Ingredients
- 1 tablespoon olive oil for the rice
- 1 cup tri-pepper mix diced
- 1 tablespoon chopped garlic
- 1 cup uncooked white rice
- 1 teaspoon ground cumin
- ½ teaspoon crushed red pepper
- 1 teaspoon kosher salt
- 2 cups chicken stock
- 1 cup packed fresh cilantro
- 3 green onions
- 1 ½ cups heavy whipping cream
- ¼ cup fresh cilantro chopped, for garnish
- 2 green onions thinly sliced, for garnish
- 1 teaspoon ground cumin
- ½ teaspoon crushed red pepper
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 pound raw peeled shrimp
- 1 tablespoon olive oil for the shrimp
- 1 tablespoon chopped garlic
- 1 ½ cups cooked black beans
Instructions
- Sauté Peppers: Heat 1 tablespoon olive oil in a large pot over medium heat. Add the tri-pepper mix and cook for about 2 to 3 minutes, stirring occasionally, until slightly softened.
- Add Garlic: Stir in 1 tablespoon chopped garlic and cook for about 30 seconds, just until fragrant.
- Toast Rice and Spices: Add the white rice, 1 teaspoon cumin, ½ teaspoon crushed red pepper, and 1 teaspoon kosher salt. Stir well and cook for about 1 minute to lightly toast the rice and spices.
- Add Chicken Stock: Pour in the chicken stock and stir to combine. Bring the mixture to a gentle simmer.
- Cook Rice: Reduce the heat to low and cover the pot. Cook for about 15 to 18 minutes, or until the rice is tender and the chicken stock has been absorbed.
- Make Verde Cream: While the rice cooks, add 1 cup cilantro and 3 green onions to a food processor. Pour in the heavy whipping cream and process until smooth and pale green.
- Prepare Garnishes: Chop the remaining ¼ cup cilantro and thinly slice the remaining 2 green onions. Set them aside for serving.
- Season Shrimp: In a large bowl, combine 1 teaspoon cumin, ½ teaspoon crushed red pepper, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Add the shrimp and toss until evenly coated.
- Heat Skillet: Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Cook Garlic: Add 1 tablespoon chopped garlic and cook for about 30 seconds, stirring constantly so it does not burn.
- Cook Shrimp: Add the seasoned shrimp to the skillet and cook for about 1 to 2 minutes, stirring occasionally.
- Add Verde Cream: Reduce the heat to medium and pour the cilantro cream mixture over the shrimp. Stir well and gently simmer for about 3 to 4 minutes, or until the shrimp are opaque and cooked through and the sauce is hot and creamy.
- Finish Spiced Rice: Add the cooked black beans to the finished rice and gently stir until evenly combined. Cook over low heat for another 1 to 2 minutes, if needed, until the beans are heated through.
- Plate and Serve: Spoon the spiced rice and black beans onto plates. Top with the creamy shrimp verde and spoon additional sauce over each serving.
- Garnish: Finish with the chopped cilantro and sliced green onions. Serve immediately.
Video Recipe
Creamy SHRIMP VERDE with SPICED RICE: Little Tricks That Save Dinner
I’ve made enough shrimp-and-rice dinners to know where things usually go sideways. A few lazy shortcuts can save both dinner and your mood.
Don’t Overcook the Shrimp
Shrimp go from juicy to tiny rubber erasers with impressive speed. Pull them off the heat as soon as they’re pink and opaque because “just one more minute” is usually the minute you regret.
Use Frozen Shrimp Without Shame
Frozen peeled shrimp work perfectly here and save a ton of prep. Thaw them under cold running water, pat them very dry, and move on with your life because nobody is handing out medals for peeling shrimp on a Tuesday.
Swap the Pepper Mix
No tri-pepper mix? Use whatever bell peppers are hanging around in the fridge, fresh or frozen. I’ve used all red, all green, and random leftover pepper pieces, and the rice has never filed a complaint.
Make the Cream Sauce Ahead
The cilantro, green onion, and cream mixture can be blended a few hours ahead and refrigerated. Give it a quick stir before using it, and you’ve basically tricked future-you into thinking dinner is already halfway done.
Give Cilantro a Backup Plan
If cilantro tastes like soap to you, flat-leaf parsley is the easiest swap. The flavor will be less punchy and more mellow, but a sauce you actually enjoy is better than being loyal to an herb you hate.
Adjust the Heat Without Drama
Crushed red pepper adds a nice kick, but you can cut it in half for a milder version or add a little extra if your household enjoys consequences. I usually start small because you can always add heat, but there’s no tiny kitchen vacuum for removing it.
Use Broth Wisely
Chicken stock gives the rice more flavor, but vegetable broth works just fine if that’s what you have. Low-sodium broth is especially useful because it lets you control the salt instead of discovering your dinner has become seawater.
Rinse the Rice for Fluffier Results
If you have an extra minute, rinse the rice under cold water until the water looks mostly clear. It helps keep the grains from getting overly sticky, although I have absolutely skipped this step when hunger was making executive decisions.
Keep the Cream at a Gentle Simmer
Once the cream sauce goes into the skillet, lower the heat and keep things gentle. High heat can make the sauce reduce too fast or separate, and cream likes attention, just apparently not too much attention.
Shortcut the Black Beans
Canned black beans are exactly what I use here. Drain and rinse them well, then stir them into the rice near the end because opening a can counts as meal prep and I refuse to hear otherwise.
Stretch the Meal
Need more servings without buying more shrimp? Add extra rice and black beans, or toss in some corn with the beans. The sauce has enough flavor to carry a little extra bulk, and this is one of those rare times stretching dinner doesn’t make it feel sad.
Store the Leftovers Separately
If possible, refrigerate the shrimp and sauce separately from the rice in airtight containers for up to 3 days. Reheat gently so the shrimp don’t overcook, and the microwave should be helping your leftovers, not finishing them off.
Reheat Low and Slow
Warm the shrimp and sauce in a skillet over low heat with a small splash of cream, broth, or water if the sauce has thickened. Heat the rice separately, and you’ll get something much closer to dinner than the usual leftover brick situation.
