Tomato Salsa Shrimp and Rice
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This quick shrimp and rice recipe with homemade tomato salsa is a must-try! Easy to make, packed with flavor and perfect for a fast dinner.
I developed this recipe after discovering my love for shrimp. It is a simple yet tasty seafood dinner idea. The combination of juicy shrimp and tomato salsa served over rice has become a favorite at our dinner table.
Ingredients you will need
- Rice
- Onion – You will only need half, so if you can, use a small one. That way you won’t have any leftovers.
- Garlic – For best results I recommend using fresh garlic.
- Fresh flat-leaf parsley – Please do not use dried parsley in this recipe.
- Ripe tomatoes – Any meaty variety will work wonders here. Try Roma or San Marzano.
- Olive oil – Most of my recipes call for extra virgin olive oil and that is what I recommend here too.
- Salt – This will depend on your taste. I usually add a generous pinch to the salsa and a little for the shrimp.
- Butter – Use either salted or unsalted.
- Shrimp – Make sure to peel and devein it if it is not done! Prawns will also work.
Kitchen tools and gadgets
- Food processor or blender – To make tomato salsa.
- Skillet and spatula.
- Cutting board and knife – To prep the onion.
- Pot and lid – Or a pressure cooker to cook the rice. I like making instant pot coconut rice.
Note: A full printable recipe card is at the bottom of this post!
Possible variations
Turn it into a shrimp burrito – Mix everything together and wrap it in a flour tortilla. Done!
If you have any shrimp and salsa left, serve the mixture with homemade crostini. It is so good!
Omit the rice and use the rest as a filling for tacos.
Herb substitutions: If you don’t like parsley, cilantro serves as an excellent alternative, bringing a fresh and vibrant flavor to the salsa.
Onion adjustments: For those who prefer to omit onions, consider adding an extra tomato or two, along with an additional garlic clove, to maintain the salsa’s robust flavor.
Rice alternatives: If you’re looking to switch things up, couscous makes a great substitute for rice in this dish. Additionally, the shrimp and salsa combination works wonderfully as a filling for tacos or wraps, offering a versatile meal option.
Frequently asked questions
Yes, you can. Ensure they are thawed and drained before cooking.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave until warmed through.
Use long-grain, basmati or jasmine rice, and leave the round rice for paella or sushi! Also, make sure you rinse it prior to cooking.
No. However, if you enjoy a bit of heat, feel free to add chopped chili peppers or a dash of hot sauce to the tomato salsa during preparation.
Some tomatoes are juicier than others. If too watery, let it simmer a little longer to reduce the moisture.
It is usually a sign of overcooked seafood. To avoid this, cook less – just until pink.
More seafood recipes
- Shrimp Spaghetti – A quick pasta dish with tender shrimp and a spicy, garlicky sauce.
- Shrimp Stir-Fry – Ready in less than 30 minutes, this is the perfect weeknight dinner recipe.
- Calamari Stew – This goes so well with polenta.
- Mussels in White Wine – A delicious seafood dinner or entrée that requires only 6 ingredients!
Tomato Salsa Shrimp and Rice
Ingredients
- 1 cup long-grain rice (200 grams), see note 1
- 1 onion (see note 2)
- 1 clove garlic
- ½ cup parsley
- 5 tomatoes (any meaty variety, like Roma or San Marzano)
- 3 tablespoons extra virgin olive oil (see note 3)
- salt (a generous pinch)
- 2 tablespoons unsalted butter
- 3 cups frozen shrimp (300 grams), see note 4
Instructions
- Cook rice following the package instructions or use your favorite way to cook it.
- Meanwhile: To a food processor or blender add peeled onion, garlic, parsley, tomatoes, olive oil and a generous pinch of salt. Process until it looks like a salsa, about a minute. Set aside.
- When the rice is ready, melt the butter in a skillet/frying pan. Add the shrimp and cook for about 2 minutes before adding the salsa in. Bring to a boil. Reduce the heat to medium-low and simmer until it thickens a bit. Taste it and add salt, if needed.
- Pour the sauce over rice and serve!
Notes
- Feel free to use any type of long-grain rice that you prefer, such as Jasmine or Basmati.
- A small onion or half of a medium onion.
- I recommend using extra virgin olive oil, but you can substitute it with regular olive oil.
- Both fresh and frozen shrimp can be used. You will need approximately 3 cups of peeled and deveined shrimp, which is about 1.3 pounds (600 grams) of whole shrimp.
- This is a versatile recipe. You can turn it into burritos or tacos. Any leftover sauce and shrimp can also be served on crostini.
Grilling is our favorite too! I’m not really a shrimp fan, but my husband loves them and I love grilled fish. This does look amazing!
Thank you, Darlene! Grilling gives the fish an amazing flavor, doesn’t it?
looks amazing, I love easy weeknight dinners that look like they came from a restaurant
Thanks so much, Dahn.
This is the perfect recipe for busy school nights.
:) Yes, it is indeed!
30 minute meals are my kind dinner! Love the added shrimp and can’t wait to try this, yum!
Thanks, Jessica! Hope you’ll like it. :)
Your shrimp look really tasty with the combination of the tomatoes and parsley! I love shrimp for a simple and quick dinner.
Thank you, Annemarie!