CILANTRO LIME SHRIMP AND RICE
Cilantro Lime Shrimp and Rice. Blackened shrimp served with a flavorful cilantro lime black bean rice. Super easy everything is made in one skillet!
Provided by Kelley Simmons
Categories Main Course
Time 35m
Number Of Ingredients 20
Steps:
- Mix together the blackening seasoning in a small bowl and set aside.
- Toss the shrimp in the seasoning.
- Heat 1 tablespoon of oil in a large skillet.
- Add in the bell pepper and saute for 3-4 minutes or until tender. Remove from the pan and set aside on a plate.
- Add in the shrimp to the same skillet and cook in two batches until firm and fully cooked, 3-4 minutes. Set aside with the bell peppers.
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in the same skillet that the shrimp were in.
- Add in rice and saute until golden brown stirring frequently so it does not burn.
- Add in garlic and cook for 1 minute.
- Pour in chicken stock and bring to a boil. Reduce the heat to low and simmer covered for 15 minutes or until all the liquid is absorbed and the rice is tender.
- Add lime zest, lime juice, cilantro, black beans and the shrimp and bell peppers to the rice. Toss to combine and season with salt and pepper to taste.
Nutrition Facts : ServingSize 1 g, Calories 519 kcal, Carbohydrate 64 g, Protein 32 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 297 mg, Sodium 1373 mg, Fiber 1 g, Sugar 3 g
CILANTRO LIME SHRIMP & RICE
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
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
COSTCO CILANTRO LIME SHRIMP (COPYCAT RECIPE)
The cilantro and lime are combined with butter to produce a gorgeous, silky dressing, and together with the shrimps, it makes an excellent snack or starter when paired with pasta, rice, tacos, or tortillas.
Provided by Calleigh
Categories Appetizer
Time 20m
Number Of Ingredients 7
Steps:
- Using a paper kitchen towel, dab the shrimp dry, add ¼ teaspoon of salt, and a few fresh ground black pepper twists.
- Take your Microplane and peel off some lime zest, and are set to one side. Using a paring knife, cut the strips of zest in half lengthwise.
- Preheat your skillet on the stovetop and add a tablespoon of butter. Set two more tablespoons of butter aside for use later.
- With the butter bubbling gently over medium heat, add the chopped garlic and cilantro. Cook for less than a minute, gently stirring all the time.
- Add the shrimp, taking care not to stack them too much. Cook them for about one minute, stirring gently every few seconds to ensure that each shrimp cooks until all have turned pink. Note: You can try to cook in batches if needed to avoid over-crowding.
- The chopped scallions are optional, but if you wish to use them, now is the time to put them into the skillet together with the lime zest.
- Season with dried basil leaves (or your favorite seasonings). Give a quick stir to ensure that everything is coated in the sauce and cooked evenly.
- When done, slide the skillet gently off the stovetop.
- Keeping the skillet off the heat all the time, quickly add in the fresh chopped cilantro, the lime juice, and the two tablespoons of the butter you set aside earlier. Don't forget to add the lime zest.
- Your skillet will retain the heat long enough to melt the butter as you stir the contents of the pan to amalgamate everything, creating a delicious, silky, buttery sauce.
- Season to taste and serve with some wedges of lime and a sprinkling of fresh cilantro.
Nutrition Facts : Calories 158 kcal, Carbohydrate 2 g, Protein 19 g, Fat 8 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 247 mg, Sodium 707 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MEXICAN SHRIMP
Healthy Mexican Shrimp and Rice. Easy recipe that's full of spicy Mexican flavor! Juicy shrimp, brown rice, veggies, and beans make it an all-in-one meal.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h
Number Of Ingredients 21
Steps:
- In a large skillet or Dutch oven with a tight-fitting lid, heat 1 tablespoon of the oil over medium-high heat. Once the oil is hot but not smoking, swirl to coat the pan, then add the shrimp. Sprinkle with ½ teaspoon chili powder, ½ teaspoon garlic powder, ¼ teaspoon cumin, and ¼ teaspoon salt. Stir to coat the shrimp with the spices, then continue to saute just until the shrimp is pink and fully cooked through, about 2 to 3 minutes. Remove to a plate and set aside.
- Add the remaining ½ tablespoon oil, onion, jalapeno, and bell pepper. Cook until the vegetables begin to soften, about 5 minutes. Add the oregano, black pepper, the remaining 1 teaspoon chili powder, 1 teaspoon garlic powder, and ½ teaspoon cumin. Stir to coat the vegetables and cook 30 seconds. Add the rice and beans. Stir to coat once more.
- Add the diced tomatoes in their juices and water. Stir to combine the ingredients. Bring to a gentle boil, cover, then reduce the heat to a simmer. Let simmer 30 minutes. Remove the lid and stir, scraping up any rice that has started to stick to the bottom of the pot. Re-cover and continue to let simmer with the lid on until the rice is tender, 10 to 15 additional minutes, stirring the pot every 10 minutes to prevent sticking. If the rice begins to dry out, add a bit more water as needed.
- Stir in the green onions, cilantro, and reserved shrimp. Squeeze the lime over the top. Serve warm with desired toppings.
Nutrition Facts : ServingSize 2.25 cups (without extra toppings), Calories 492 kcal, Carbohydrate 89 g, Protein 42 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 173 mg, Fiber 21 g, Sugar 24 g
CILANTRO LIME SHRIMP
A quick garlicky lime marinade works magic on these juicy shrimp. They come off the grill with huge flavors perfect for your next cookout. -Melissa Rodriguez, Van Nuys, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Mix first 9 ingredients; toss with shrimp. Let stand 15 minutes., Thread shrimp and lime slices onto 4 metal or soaked wooden skewers. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side.
Nutrition Facts : Calories 167 calories, Fat 8g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 284mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges
CILANTRO LIME SHRIMP
Cilantro Lime Shrimp - best shrimp ever with cilantro, lime & garlic on sizzling skillet. Crazy delicious recipe, takes 15 mins.
Provided by Rasa Malaysia
Categories American Recipes
Time 15m
Number Of Ingredients 9
Steps:
- Season the shrimp with salt and cayenne pepper.
- Heat up a cast-iron skillet, add the olive oil, garlic and lightly saute before adding the shrimp. Stir and cook until the shrimp is half cooked. Add the cilantro, butter, stir to combine well with the shrimp. Add the lime juice and continue to cook the shrimp. Turn off the heat when the lime juice dries up and the shrimp is nicely cooked and slightly charred on the surface. Serve immediately with some fresh lime wedges.
Nutrition Facts : Calories 174 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 150 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 16 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 4 people, Sodium 789 milligrams sodium, Sugar 1 grams sugar
CILANTRO LIME SHRIMP
Cilantro Lime Shrimp is one of the easiest and quickest ways to prepare shrimp and also one of the most divine! The shrimp is tossed with fiesta seasonings before cooking and garlic cilantro lime butter after cooking so the juicy shrimp is exploding with flavor. This easy shrimp recipe can be cooked on the stove, in the oven or grilled (all instructions included) and it can be served with anything! Cilantro lime shrimp is a meal in itself with a side of veggies and rice/quinoa or instantly transforms tacos, salads, burritos, wraps, etc. (tons of ideas included) into the most epic meal ever!
Provided by Jen
Number Of Ingredients 12
Steps:
- Add marinade ingredients to a large bowl and whisk to combine. Add shrimp and marinate at room temperature for 15-30 minutes or in the refrigerator for up to 60 minutes (no more!). Note, this is a wet rub marinade and will be thick without extra liquid.
- Melt one tablespoon butter in one tablespoon olive oil in a large skillet over medium-low heat. Increase heat to medium-high. Once very hot and sizzling, add half the shrimp in a single layer and cook approximately 2-3 minutes per side, or just until opaque and cooked through. Transfer shrimp to a plate and repeat with remaining shrimp.
- To the now empty skillet, melt 3 tablespoons butter over medium heat. Once melted, add the garlic and cook until fragrant, about 1 minute. Remove from heat and add the cilantro and lime juice and stir to combine. Add shrimp back to the skillet and stir to evenly coat. Taste and season with salt, pepper, cayenne and/or lime juice to taste.
SHRIMP QUESADILLAS WITH CILANTRO AND LIME
Steps:
- Combine roasted red peppers, cilantro, lime juice, and chili powder in a shallow dish. Toss chopped shrimp in the lime mixture. Chill in the refrigerator.
- Meanwhile, heat a skillet over medium heat and add olive oil. Saute onion in the hot oil until tender and translucent, about 5 minutes. Add shrimp and lime mixture and saute until shrimp are pink and cooked through, about 3 minutes. Remove mixture from the skillet.
- Assemble quesadillas by placing shrimp mixture and Mexican cheese in between 2 tortillas.
- Heat tortillas in the skillet over medium-low heat until cheese is melted and tortillas are crispy, 3 to 4 minutes. Cut quesadillas into bite-sized segments and serve.
Nutrition Facts : Calories 594.5 calories, Carbohydrate 65.6 g, Cholesterol 160 mg, Fat 23.7 g, Fiber 5.5 g, Protein 31.1 g, SaturatedFat 10.2 g, Sodium 1083 mg, Sugar 2.9 g
CILANTRO-LIME BAKED SHRIMP
Baked shrimp with a light south-of-the-border flair. Serve over pasta with shaved Parmesan cheese.
Provided by Love2Cook
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Combine oil, cilantro, garlic, lime juice, seasoning, and cayenne in the bowl of a food processor; blend well. Toss with shrimp in a bowl. Transfer into a glass 8x8-inch baking dish.
- Process toasted bread in a food processor until crumbed. Top shrimp with bread crumbs and spray with a generous coating of cooking spray.
- Bake in the preheated oven until bubbly and shrimp are bright pink, about 15 minutes.
Nutrition Facts : Calories 306.4 calories, Carbohydrate 12.2 g, Cholesterol 172.6 mg, Fat 19.6 g, Fiber 1 g, Protein 20.3 g, SaturatedFat 2.9 g, Sodium 329.8 mg, Sugar 1.1 g
CILANTRO LIME RICE SHRIMP BOWL
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
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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- Thaw the shrimp, if using frozen. Preheat the oven to 400 degrees Fahrenheit or preheat the broiler (or you can sauté it: keep reading!). Pat the shrimp dry. Mix it in a bowl with the olive oil, salt and spices. Place the shrimp in an even layer on a baking sheet (lined with parchment paper, if you’re baking). Place the baking sheet in the oven and bake until juicy and opaque, about 4 to 6 minutes depending on the size of the shrimp. Or for broiling, broil for 3 to 6 minutes, until juicy and opaque, rotating the tray as necessary for even cooking. If you prefer, you can sauté the shrimp: In a large skillet, heat the butter on medium high heat. Add the shrimp and cook for 1 to 2 minutes per side until just opaque and cooked through, turning them with tongs.
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- Heat large skillet until hot on medium heat. Add olive oil - it should run easily but not sizzle or burn. Add shrimp and minced garlic to the skillet, making sure it doesn't crowd, sprinkle 1/4 teaspoon of salt and 1/2 teaspoon of red pepper flakes over shrimp. Cook shrimp, stirring once or twice, on medium heat, about 3-4 minutes total, until pink in color.
- To the same (now empty) skillet, add chicken broth, uncooked rice, and 1/4 teaspoon salt. Bring to boil. Mix everything well. Reduce the heat to low boil simmer. Cover the skillet with the lid. Simmer for 15-20 minutes, covered, until the rice is cooked through. You might need to add 1/2 cup of water if your rice is not completely cooked through.
SHRIMP AND CILANTRO LIME RICE BOWLS | CULINARYLORE
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- Cook the rice according to package directions. One cup of rice should yield about three cups cooked. Add the cooked rice, lime juice, lime zest, ground cumin, and cilantro to a large bowl. Season with salt and black pepper, to taste, and stir to combine. Cover to keep warm and set aside.
- Heat a large skillet over medium heat. Add two tablespoons olive oil to skillet. Add the onions and saute for about one minute, then add the bell peppers. Season with salt and black pepper and stir to combine. Cook the peppers and onions, stirring occasionally, until the vegetables soften and develop a bit of color, approximately 10 minutes.
- Season the shrimp with cumin, chili powder, garlic powder, and salt and pepper. Remove the sauteed vegetables from the skillet and add the shrimp to the pan. If needed, add a little more olive oil. Cook just until the shrimp turns opaque, approximately 3-4 minutes. Do not overcook.
GRILLED CILANTRO LIME SHRIMP RECIPE - DINNER, THEN DESSERT
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- Heat your grill or grill pan to medium heat. If using a grill, skewer the shrimp on metal or soaked wooden skewers.
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From maebells.com
- Heat the olive oil in a large pan, saute the minced garlic, red onion and jalapeño 1-2 minutes over medium heat, stirring occasionally.
- Add the frozen cauliflower rice (tap the bag on the counter top a few times before opening to help break up any clumps)
- Saute the cauliflower rice 6-8 minutes, stirring occasionally. The rice will produce a lot of steam as it cooks, it is almost done when the steam has dissipated.
SHRIMP FAJITA BOWLS {WITH CILANTRO LIME RICE} - FEELGOODFOODIE
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- Combine rice with salt and water in a medium pot. Bring to a boil, then reduce to a gentle simmer and cover. Cook until water is evaporated, and rice is tender, 45- 50 minutes. Right before serving, fluff rice with a fork and add lime juice, lime zest, and cilantro.
- Divided the cilantro lime rice between four bowls. Top with the veggies and shrimp. Garnish with avocado slices and fresh cilantro. Top with sour cream and hot sauce, if desired, and serve immediately.
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- Heat butter and oil in a large skillet over medium-high, stirring often, until butter is melted. Add cilantro stems, garlic, and chile. Cook, stirring constantly, until very fragrant, 1 to 2 minutes. Remove skillet from heat, and turn off heat.
- Carefully add tequila to skillet. Return to heat over medium-high; cook, stirring occasionally, until liquid has evaporated, about 1 minute. Add shrimp, salt, and black pepper; cook, stirring occasionally, until shrimp are opaque and cooked through, 4 to 5 minutes. Remove from heat. Stir in lime juice and cilantro leaves. Season with salt to taste. Serve immediately with torn baguette.
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- Add 1 1/2 cups long-grain white rice along with 1 1/2 cups water to a rice cooker and start the program. Alternatively, cook up a batch of Portuguese Rice (the easiest stovetop rice!) or Instant Pot White Rice.
- Heat 1 15 ounce can of black beans (drained) in a small pot over medium heat with the lid on. Stir occasionally. After 5 minutes, they will be heated through.
CILANTRO LIME SHRIMP - SKINNYTASTE
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- Add 1 teaspoon of the oil to the pan, then add half of the shrimp. Cook them undisturbed for about 2 minutes. Turn the shrimp over and cook until opaque throughout, about 1 minute. Transfer to a plate.
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- Thread the shrimp onto skewers and grill for 2-3 minutes per side, or until shrimp turn pearly and opaque (safe internal temperature 145°F).
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- Heat the 1 tablespoon of butter and olive oil in a large skillet over medium heat. Saute the garlic about 30 seconds.
- Add the shelled shrimp, chili powder, cumin, salt and pepper, stir to coat. Sauté the shrimp 2-3 minutes until they have turned pink.
- Stir in the zest, juice, and remaining three tablespoons of butter and cilantro. Cook an additional 1-2 minutes until the butter has melted completely and the butter garlic sauce has begun to thicken.
MEXICAN RESTAURANT STYLE CILANTRO LIME RICE RECIPE
From pineappleandcoconut.com
- Rinse the rice in a strainer until the water runs clear. Drain well and place the rice in a 4 quart sauce pan with high sides and add 3 cups water. Bring to a rapid boil over high heat. Lower the heat all the way, cover and cook 12 min. Turn off the heat after 12 min and let steam for 10 minutes. Steam longer for a drier rice.
- While the rice is cooking prepare the rest of the ingredients. In a food processor or blender add the cilantro, lime zest and juice, garlic, oil, salt and pepper. Blend or process until smooth. You can add in another lime's worth or zest and juice as well as another tablespoon of oil and another cup of cilantro for a stronger flavor and color.
- Fluff the rice with a fork or rice paddle and add the cilantro mixture. Fold the rice until well combined and all the rice is mixed with the cilantro sauce and no clumps rice left white. You want an even green color. Season with more salt and pepper to taste, if desired. Serve hot.
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