Tomato Salsa Shrimp and Rice
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.
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!
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. :)
This is the perfect recipe for busy school nights.
:) Yes, it is indeed!
looks amazing, I love easy weeknight dinners that look like they came from a restaurant
Thanks so much, Dahn.
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?