Cilantro Lime Shrimp and Rice

Brighten up your fave side dish and create Cilantro Lime Shrimp and Rice, an entrée that boasts a flair of citrus and a seafood protein boost with the addition of lime and shrimp.

It’s rare that I, as a cook, can appreciate a meal for its ease and simplicity, at the same time that I, as a diner, can also appreciate it for its taste. Usually one has to suffer at the cost of the other. Well, not with this recipe for Cilantro Lime Shrimp and Rice.

The rice takes only a minute for you to get going, while the shrimp takes only a few minutes more. When both are done, you lay them down together on your plate and dinner is served! Despite these low-maintenance ingredients, they each provide their own distinct taste. The rice is made with cilantro and lime, and the shrimp with cumin and paprika, making for a citrusy and spicy combination.

I’ve made a variety of rice dishes in the past—Vegetable Fried Rice, Coconut Rice… I’ve even made this recipe in an Instant Pot—but this version is for those of you without the Instant Pot but still want that ease and taste.

What Sort of Rice Can I Use?

While I recommend basmati rice because it is long and aromatic, you do have some options. Your next best bet would be jasmine rice, which is equally aromatic, though slightly stickier. A long-grain white rice may be the easiest for you to locate. It’s light and fluffy, though lacks any real taste on its own. Brown rice is a healthier option that is both chewy and nutty (up to you whether this is a good thing). Wild rice is a mix of everything, while Arborio rice, traditionally used for risotto, can be used here as a creamy alternative.

Is Cilantro Lime Shrimp and Rice Healthy?

Yes, shrimp is a lean protein and rice provides carbs. Lime and cilantro contain vitamins and minerals, as do the included spices, and the small amount of butter provides healthy fats. This recipe is suitable for pescatarian, dairy-free (if you replace the butter with a non-dairy alternative), and gluten-free diets. Those on paleo and keto diets may want to switch out the rice for cauliflower rice; those on a Mediterranean diet should replace the butter with olive oil.

INGREDIENTS

the rice:

• 1 cup basmati rice
• 1 ½ cup water
• ¼ tsp salt
• ¼ cup cilantro, chopped
• 1 lime

The Shrimp:

• 14 oz. shrimp, uncooked and deveined
• 2 tbsp butter
• 2 cloves garlic, sliced
• 1 tsp paprika
• 1 tsp ground cumin
• ½ lime
• salt and pepper

INSTRUCTIONS

Boil

Add the rice, water, and salt to a pot. Cover and bring to a boil. Reduce the heat and simmer for 15 minutes or until the water has evaporated. Remove from the heat and let sit covered for five minutes.

Sauté

In a non-stick skillet over medium heat melt the butter. Add the garlic, shrimp, paprika, cumin, and a pinch of salt and pepper. Sauté for 5 minutes or until the shrimp flesh turns white. Set aside.

Toss

Uncover and fluff the rice. Add the cilantro and toss it all together. Serve the shrimp with the cilantro, lime rice, and an extra wedge of lime.

DEVOUR!

Tips & Tricks to Making Perfect Cilantro Lime Shrimp and Rice

• Pat the shrimp dry before cooking to ensure browning and flavor.
• Ensure the shrimp is laid out evenly in the pan for consistent cooking.
• Keep the lid on the rice after removing it from the heat; the trapped steam will continue to cook the rice, making it fluffy and tender.
• If your diet allows, cook the rice in coconut milk instead of water for a tasty alternative.
• For more citrus taste, add lime zest to the rice once it’s done cooking and you go to fluff it.

FAQs

More Shrimp-Based Meals To Try

Low-Carb Keto Shrimp Zucchini Boats On The Grill: Healthy with that smoky taste that goes over particularly well in the summer.

Shrimp Deviled Eggs: An hors d’oeuvre taken to the next level.

Shrimp Avocado Salad with Watermelon: A refreshing salad that works as an entrée.

Air-Fryer Coconut Shrimp: Grab a dipping sauce and enjoy this appetizer made simple, thanks to your air fryer.

How to Store Your Cilantro Lime Shrimp and Rice

Let your rice and shrimp cool completely. Ideally, you will store the rice and shrimp separately in their own airtight containers. The shrimp should keep in the fridge for up to 3 days while the rice should last 5 days. Warm them up separately either on the stove or in the microwave. You may want to add a drop or two of water to the rice to reinvigorate it if it looks dry.