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Shrimp with Tomatillos and Rice

This easy one-pot dinner is the stuff weeknight dinner dreams are made of, and it’s a great way to cook fresh tomatillos.

Serves 4
Ready in 37 mins
Prep time 10 mins
Cooking time 27 mins
332 calories per serving


> 1 lb tomatillos, husked and rinsed
> 1 tbsp olive oil
> 1 white onion, chopped
> 4 cloves garlic, minced
> 2 cups low-sodium chicken broth
> 1 cup water
> 1 cup long-grain white rice
> 1 lb frozen raw large shrimp, peeled and deveined, thawed
> 1/4 chopped fresh cilantro, to garnish
> Hot sauce, to serve (optional)


Chop the tomatillos. In a Dutch oven, heat the oil on medium-high. Add the tomatillos, onion, and garlic. Cook 5–7 min., until onion is tender, stirring occasionally. Add the broth and water. Season with salt and pepper. Bring to a simmer and add the rice. Cover and simmer 13–15 min., until rice is just about cooked.
Add the shrimp to pot and return to a simmer. Season with salt and pepper. Cover and remove from heat. Let stand about 5 min., until shrimp are cooked through and rice is tender. Garnish with the cilantro and serve with the hot sauce, if desired.

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