Pin it Succulent shrimp marinated in a smoky chipotle&lime sauce, perfectly grilled and served over fluffy cilantro&lime rice&a vibrant, zesty dish with a touch of heat.
I first made this chipotle lime grilled shrimp&rice on a warm weekend when I craved something fresh and spicy but also easy. The quick marinade packs so much flavor, and grilling shrimp is always fun&the aroma alone brings everyone to the kitchen!
Ingredients
- 1 lb (450 g) large shrimp: peeled and deveined
- 2 tbsp olive oil: used for both marinade and rice
- 2 tbsp lime juice: (about 1 lime)
- 1 tbsp chipotle peppers in adobo sauce: finely chopped
- 2 garlic cloves: minced
- 1 tsp honey: balances the heat
- 1/2 tsp ground cumin: for earthy flavor
- 1/2 tsp smoked paprika: gives smoky depth
- 1/2 tsp salt: divided as needed
- 1/4 tsp black pepper: divided as needed
- 1 cup long grain white rice: rinsed before cooking
- 2 cups water or low-sodium chicken broth: for cooking rice
- Zest of 1 lime:
- 1/2 cup fresh cilantro: chopped
- Lime wedges: optional garnish
- Extra chopped cilantro: optional garnish
Instructions
- Make the Marinade:
- In a large bowl, whisk together olive oil, lime juice, chipotle peppers, garlic, honey, cumin, paprika, salt, and pepper. Add the shrimp and toss to coat. Cover and marinate in the refrigerator for 15&30 minutes.
- Cook the Rice:
- While shrimp marinates, rinse rice under cold water until water runs clear. In a saucepan, heat olive oil over medium heat. Add rice and stir for 1&2 minutes. Add water or broth and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed. Remove from heat, fluff with a fork, and stir in lime zest, juice, and cilantro.
- Grill the Shrimp:
- Preheat grill or grill pan to medium&high heat. Thread marinated shrimp onto skewers. Grill shrimp for 2&3 minutes per side, or until opaque and lightly charred.
- Serve:
- Serve grilled shrimp over cilantro lime rice. Garnish with lime wedges and extra cilantro if desired.
Pin it This recipe quickly became a favorite with my family¬hing beats the combination of smoky shrimp and bright, herby rice at our dinner table.
Required Tools
Mixing bowls, whisk, saucepan with lid, grill or grill pan, skewers (if wooden, soak in water for 30 minutes), knife and cutting board.
Nutritional Information
Each serving contains 340 calories, 9 g total fat, 38 g carbohydrates, and 27 g protein, making it satisfying yet light.
Serving Suggestions
Pairs perfectly with grilled vegetables or a fresh avocado salad for added freshness and texture.
Pin it Finish with a squeeze of lime and a sprinkle of cilantro for a burst of flavor before serving. Enjoy this easy, vibrant dish any night of the week!
Recipe FAQs
- → How long should I marinate the shrimp?
Marinade the shrimp for 15 to 30 minutes to allow the flavors to infuse without the acidity breaking down the texture.
- → Can I substitute the white rice?
Yes, brown rice or quinoa can be used as a wholesome alternative to white rice for added texture and nutrition.
- → What grill temperature is best for cooking the shrimp?
Medium-high heat ensures the shrimp cook quickly and develop a slight char without overcooking.
- → How can I make the dish spicier?
Add extra chipotle peppers or a pinch of cayenne pepper to the marinade for more heat.
- → Is it necessary to soak wooden skewers?
Soaking wooden skewers in water for 30 minutes helps prevent them from burning on the grill.
- → What can I serve alongside this dish?
Grilled vegetables or a fresh avocado salad complement the smoky, citrus flavors beautifully.