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Chili Lime Shrimp With Cilantro Rice - Bright, Zesty, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the shrimp:
  • 1.5 pounds large shrimp, peeled and deveined (tails on or off)
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice (about 1–2 limes)
  • 1 teaspoon lime zest
  • 2–3 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika (optional)
  • 1 clove garlic, finely minced or grated
  • 1 teaspoon honey or agave (optional, for balance)
  • 3/4 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • For the cilantro rice:
  • 1 cup long-grain white rice (jasmine or basmati work well)
  • 1 3/4 cups water or low-sodium chicken/vegetable broth
  • 1 tablespoon olive oil or unsalted butter
  • 1/2 teaspoon kosher salt
  • 1/4 cup finely chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1 teaspoon lime zest
  • To serve (optional): Lime wedges, extra chopped cilantro, sliced jalapeño, avocado, or a drizzle of hot sauce

Method
 

  1. Rinse the rice: Place rice in a fine-mesh strainer and rinse under cold water until it runs clear. This helps keep the grains fluffy, not sticky.
  2. Cook the rice: In a saucepan, heat 1 tablespoon oil or butter over medium heat. Add the rinsed rice and toast for 1 minute, stirring. Add water or broth and 1/2 teaspoon salt. Bring to a boil, reduce heat to low, cover, and simmer 12–15 minutes until liquid is absorbed.
  3. Rest the rice: Remove from heat and let it sit, covered, for 10 minutes. Fluff with a fork.
  4. Make the marinade: In a bowl, combine olive oil, lime juice, lime zest, chili powder, cumin, smoked paprika (if using), garlic, honey, salt, and pepper. Whisk until smooth.
  5. Season the shrimp: Pat the shrimp dry with paper towels. Toss with the marinade until evenly coated. Let sit 10–15 minutes while the rice rests. Don’t go much longer to avoid “cooking” the shrimp in lime.
  6. Cook the shrimp: Heat a large skillet over medium-high. When hot, add the shrimp in a single layer. Cook 1–2 minutes per side until opaque and lightly seared. Avoid overcooking.
  7. Finish the rice: Stir cilantro, lime juice, and lime zest into the fluffed rice. Taste and adjust salt or lime if needed.
  8. Assemble: Spoon cilantro rice into bowls, top with chili lime shrimp, and add any extras like lime wedges, cilantro, jalapeño, or avocado.