Tomato Salsa Shrimp and Rice Image
5 from 2 votes

Tomato Salsa Shrimp and Rice

Shrimp and rice is a perfect dinner for busy weeknights. This quick & juicy meal can be also transformed into a delicious seafood burrito.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, Lunch
Servings: 2 Portions
Calories: 763
Author: Julia


  • 1 cup Rice (200g)
  • 1 cup Fresh Shrimp (already peeled, deveined) (200g)
  • 2 tbsp Unsalted Butter (30g)

For Tomato Salsa:

  • ½ Onion (Medium)
  • 1 Garlic Cloves
  • ½ cup Fresh Flat Leaf Parsley (Chopped)
  • 5 Ripe Tomatoes (Medium Size)
  • 3 tbsp Extra Virgin Olive Oil
  • Salt to Taste


  • Start off with cooking rice as cooking shrimp will take about 5 minutes.
  • Rinse parsley & tomatoes under running water. Peel garlic & onion. Roughly chop all ingredients. Add these and oil to a food processor and process until smooth-ish.
  • In a pan, melt butter and throw in shrimp. 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.


You can use frozen peeled shrimp as well (for 1 cup fresh use 2 cups frozen).
Nutrition Facts
Tomato Salsa Shrimp and Rice
Amount Per Serving
Calories 763 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Saturated Fat 10g 50%
Cholesterol 191mg 64%
Sodium 529mg 22%
Potassium 1009mg 29%
Total Carbohydrates 89g 30%
Dietary Fiber 5g 20%
Sugars 9g
Protein 23g 46%
Vitamin A 83.6%
Vitamin C 81.5%
Calcium 17.6%
Iron 22.1%
* Percent Daily Values are based on a 2000 calorie diet.
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