Shrimp Cilantro Lime Rice Bowl Recipes
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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- 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.
- To serve, divide the seasoned rice between four serving bowls and top each bowl with the cooked vegetables and shrimp. Garnish with additional cilantro and lime wedges, if desired. Enjoy!
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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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