Cilantro Lime Shrimp With Jasmine Rice Recipes

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CILANTRO LIME SHRIMP & RICE



Cilantro Lime Shrimp & Rice image

An easy one pot dish for Cilantro Lime Shrimp and Rice that's ready in 30 minutes or less.

Provided by Sarah Nevins

Time 30m

Number Of Ingredients 10

1 tablespoon olive oil
1/2 large onion, chopped
1-2 Serrano pepper deseeded, depending on how much you enjoy spice
4 cloves garlic, crushed
1/4 cup cilantro, about a small handful, chopped + more for garnishing
1 1/2 pound shrimp peeled and deveined, 680 grams
2 tablespoons lime juice, about 2 limes
2 cups long grain rice, 370 grams
4 cups low-sodium chicken broth, 960 ml
salt to taste

Steps:

  • Heat the oil in a large skillet or pot over a medium heat. Add the onion, pepper and garlic cook for about 3-4 minutes until the onions start to soften. Make sure to stir so the garlic doesn't burn.
  • Add the shrimp and chopped cilantro to the skillet and sauté until the shrimp is pink and no longer translucent - about 2 minutes on each side. Add one tablespoon of lime juice to the skillet as the shrimp cooks. Remove the shrimp from the skillet and set aside in a bowl as you cook the rice.
  • Reduce the heat to low and add the rice. Cook over a low heat for a couple of minutes, stirring constantly to coat the rice in the sautéed mixture.
  • Add the broth and remaining 1 tablespoon of lime juice. Reduce the heat to low, cover and simmer for 15-20 minutes or until the rice is done. Add more liquid as needed.
  • Before serving, add the shrimp back to the skillet, mix into the rice and add any additional cilantro or lime juice you may want.

Nutrition Facts : Calories 473 calories, Carbohydrate 64 grams carbohydrates, Cholesterol 342 milligrams cholesterol, Fiber 1 grams fiber, Protein 37 grams protein, SaturatedFat 1 grams saturated fat, ServingSize serving, Sodium 1119 grams sodium, Sugar 1 grams sugar

CILANTRO LIME RICE SHRIMP BOWL



Cilantro Lime Rice Shrimp Bowl image

Take your weeknight dinners to the next level with this rice bowl recipe. Enjoy blackened shrimp sautéed in butter and seasoned with garlic powder, paprika and ground cumin. Serve over a bed of cilantro lime rice cooked in savory chicken broth and topped with lime zest and diced jalapeno peppers. This easy weeknight dinner recipe will keep you coming back for more.Recipe and photo courtesy of Julie Gransee of Lovely Little Kitchen.

Provided by McCormick

Categories     Entrees,

Yield 4

Number Of Ingredients 15

2 tbsps butter divided
1/4 cup chopped onion
2 cloves garlic minced
1 to 2 jalapeno peppers seeded and diced
2 cups instant white rice
2 cups chicken broth
2 tbsps fresh lime juice
1/4 tsp McCormick Gourmet™ Sicilian Sea Salt
4 tbsps chopped fresh cilantro divided
Zest of 1 lime
2 tbsps butter divided
1/4 tsp McCormick® Cumin, Ground
1/4 tsp McCormick® Garlic Powder
1/4 tsp McCormick® Paprika, Smoked
12 jumbo shrimp peeled and deveined

Steps:

  • Melt 1 tablespoon butter in a medium skillet over medium-high heat. Add onion, garlic, and jalapenos and saute 3 to 4 minutes or until softened. Add rice, broth, lime juice, salt and 2 tablespoons cilantro. Bring to boil, cover and reduce heat to low. Cook 5 minutes, remove from heat and let stand 5 minutes. Fluff rice with fork and add remaining butter, cilantro and lime zest.
  • For the shrimp, melt butter over medium-high heat in a separate medium skillet. Whisk in spices and add shrimp, cooking about 2 minutes per side or just until shrimp turn pink.
  • To serve, divide Cilantro Lime Rice between 4 bowls. Top with shrimp and garnish with additional cilantro, lime wedges and avocado slices.

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