Mexican Cilantro Lime Rice Recipe Recipe For Shrimp

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CILANTRO LIME SHRIMP AND RICE



Cilantro Lime Shrimp and Rice image

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

1 tablespoon extra virgin olive oil
1 pound shrimp, peeled and deveined
1 small red bell pepper, diced
1 15.5 ounce can black beans, drained and rinsed
1/2 teaspoon salt ((or to taste))
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon oregano
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 1/2 cups basmati ((or another long grain rice))
3 cloves garlic, minced
2 1/4 cup chicken stock
3 tablespoons lime juice
1 lime zested
1 cup cilantro (chopped)
salt and pepper, to taste

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



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

COSTCO CILANTRO LIME SHRIMP (COPYCAT RECIPE)



Costco Cilantro Lime Shrimp (Copycat Recipe) image

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

1 lb shrimp ((peeled with tails left on and deveined / I used the cooked shrimp for this recipe))
3 tbsp unsalted butter
2 tbsp garlic ((minced))
1 lime juice ((+ extra for serving))
½ cup Cilantro ((chopped))
salt and pepper to taste
1 tsp basil leaves (dried) ((optional))

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



Mexican Shrimp image

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

1 1/2 tablespoons extra-virgin olive oil (divided)
1 pound medium shrimp (peeled and deveined (I use frozen shrimp, then thaw it))
1 1/2 teaspoons ground chili powder (divided)
1 1/2 teaspoons garlic powder (divided)
3/4 teaspoon ground cumin (divided)
1/2 teaspoon kosher salt (divided)
1 small yellow onion (chopped)
2 small jalapenos (or 1 large jalapeno, core and seeds discarded, diced)
2 red bell peppers (cored and chopped)
1 teaspoon oregano
1/4 teaspoon black pepper
1 can reduced sodium black beans - (15 ounces, rinsed and drained)
1 cup long-grain brown rice (do not use short grain or instant, as it will become mushy)
2 cans diced tomatoes in green chiles, such as Rotel (10-ounce cans, 20 ounces total)
1 1/2 cups water
3 medium green onions (chopped)
¼ cup chopped fresh cilantro (plus additional for serving)
1 lime (cut into wedges)
additional sliced jalapeno
sour cream or plain Greek yogurt
diced avocado

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



Cilantro Lime Shrimp image

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

1/3 cup chopped fresh cilantro
1-1/2 teaspoons grated lime zest
1/3 cup lime juice
1 jalapeno pepper, seeded and minced
2 tablespoons olive oil
3 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1 pound uncooked shrimp (16-20 per pound), peeled and deveined
Lime slices

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 image

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

1 lb. (0.4 kg) tail-on jumbo shrimp, peeled and deveined
1/4 teaspoon salt or to taste
1 pinch cayenne pepper
2 tablespoons olive oil
4 cloves garlic, minced
3 tablespoons chopped cilantro, stems and leaves
1 tablespoon unsalted butter
2 tablespoons lime juice
fresh lemon wedges

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 image

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

2 pounds jumbo or extra jumbo shrimp (16-21 ct) (peeled with tails left on and deveined)
2 tablespoons unsalted butter, (divided)
2 tablespoons olive oil, (divided)
1 tablespoon olive oil
1 tablespoon lime juice
1 tsp EACH chili powder, ground cumin, onion powder
1/2 tsp EACH smoked paprika, ground coriander, salt, pepper
1/4 teaspoon cayenne pepper
3 tablespoons unsalted butter
6 cloves garlic, minced
1 cup fresh cilantro, chopped ((measure before chopping))
3-4 tablespoons lime juice

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



Shrimp Quesadillas with Cilantro and Lime image

These shrimp quesadillas are perfect as a lunch, dinner, or snack. What a great way to use up fresh herbs and serve up a wholesome treat!

Provided by Dbisbill

Categories     Seafood     Shellfish     Shrimp

Time 25m

Yield 2

Number Of Ingredients 9

¼ (16 ounce) jar roasted red peppers, drained and minced
2 tablespoons chopped fresh cilantro, or to taste
2 small limes, juiced
¼ teaspoon chili powder
8 large shrimp - peeled, deveined, and chopped into bite-sized pieces
2 teaspoons olive oil
¼ small onion, minced
4 (8 inch) flour tortillas
½ cup shredded Mexican cheese blend

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



Cilantro-Lime Baked Shrimp image

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

⅓ cup olive oil
⅓ cup chopped fresh cilantro
4 cloves garlic, peeled
1 small lime, juiced
1 teaspoon garlic and herb seasoning (such as Badia® Complete Seasoning®)
⅛ teaspoon cayenne pepper
1 pound uncooked medium shrimp, peeled and deveined
3 slices white bread, crusts removed, toasted
butter-flavored cooking spray

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



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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From staysnatched.com


THE BEST CILANTRO LIME RICE RECIPE | EASY DINNER IDEAS
2022-04-08 Cook the rice: Cook the rice for 15-18 minutes, or until water is absorbed and rice is cooked through. Once cooked, let rice sit with lid on for 10 minutes. Fluff, add the fresh additions, and enjoy! Fluff the freshly cooked rice with a fork. Add the lime juice and cilantro, give it a good stir, and serve. Enjoy!
From easydinnerideas.com


SHRIMP FAJITA BOWLS WITH CILANTRO-LIME RICE | SEAFOOD ...
2020-09-11 1. 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. 2. Add two tablespoons of olive oil to a large skillet set over medium heat. Add the bell peppers and red onion.
From cookerybookplus.com


EL TORITO CILANTRO LIME RICE RECIPE - SECRET COPYCAT ...
2022-04-12 Other Delicious Rice Recipes from Your Favorite Restaurants and Our Readers and Friends. Click on any Name below for the Recipe. Cafe Rio Cilantro Lime Rice Recipe; Chipotle Lime Rice Recipe; Dinosaur Bar-B-Que Dirty Rice Recipe; Eddie V’s Prime Seafood Crab Fried Rice Recipe; Cheesecake Factory Bang Bang Chicken Recipe; Yoshinoya Beef …
From secretcopycatrestaurantrecipes.com


EASY MEXICAN RICE - DOWNSHIFTOLOGY
2020-03-31 This easy Mexican rice recipe turns your basic white rice into a vibrant and flavorful side dish. It's a restaurant style recipe at home!
From recipefi.sitehost.doesntexist.com


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