Succulent shrimp in smoky chipotle-lime, grilled and paired with fluffy cilantro-lime rice, offering vibrant flavors and a mild kick.
# Components:
→ Chipotle Lime Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 2 tbsp olive oil
03 - 2 tbsp lime juice (about 1 lime)
04 - 1 tbsp chipotle peppers in adobo sauce, finely chopped
05 - 2 garlic cloves, minced
06 - 1 tsp honey
07 - 1/2 tsp ground cumin
08 - 1/2 tsp smoked paprika
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
→ Cilantro Lime Rice
11 - 1 cup long grain white rice
12 - 2 cups water or low-sodium chicken broth
13 - 1 tbsp olive oil
14 - 1/2 tsp salt
15 - Zest of 1 lime
16 - 2 tbsp lime juice (about 1 lime)
17 - 1/2 cup fresh cilantro, chopped
→ Garnishes (optional)
18 - Lime wedges
19 - Extra chopped cilantro
# Directions:
01 - Whisk olive oil, lime juice, chipotle peppers, garlic, honey, cumin, paprika, salt, and pepper in a large bowl. Add shrimp and toss to coat. Cover and refrigerate 15–30 minutes.
02 - Rinse rice under cold water until clear. Heat olive oil in a saucepan over medium heat. Add rice and stir 1–2 minutes.
03 - Add water or broth and salt to rice. Bring to boil, reduce heat, cover, and simmer 15 minutes or until liquid is absorbed and rice is tender. Remove from heat, fluff with fork, and stir in lime zest, juice, and cilantro.
04 - Preheat grill or grill pan to medium-high heat. Thread shrimp onto skewers.
05 - Grill shrimp 2–3 minutes per side until opaque and lightly charred.
06 - Plate grilled shrimp atop cilantro lime rice. Garnish with lime wedges and extra cilantro as desired.
