Save 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 tried this recipe at a summer cookout with friends, where the spicy shrimp and rice disappeared within minutes. The lively flavors and grill aroma always bring back those sunny afternoons.
Ingredients
- Large shrimp: 1 lb (450 g), peeled and deveined
- Olive oil: 2 tbsp, divided for marinade and rice
- Lime juice: 2 tbsp (about 1 lime), divided
- Chipotle peppers in adobo: 1 tbsp, finely chopped
- Garlic: 2 cloves, minced
- Honey: 1 tsp
- Ground cumin: 1/2 tsp
- Smoked paprika: 1/2 tsp
- Salt: 1/2 tsp for shrimp, 1/2 tsp for rice
- Black pepper: 1/4 tsp
- Long grain white rice: 1 cup
- Water or low-sodium chicken broth: 2 cups
- Lime zest: Zest of 1 lime
- Fresh cilantro: 1/2 cup, chopped
- Garnishes (optional): Lime wedges, extra cilantro
Instructions
- Marinate Shrimp:
- In a large bowl, whisk together olive oil, lime juice, chipotle peppers, garlic, honey, cumin, paprika, salt, and pepper. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 15 to 30 minutes.
- Prepare 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 to 2 minutes.
- Cook Rice:
- 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, then stir in lime zest, lime juice, and cilantro.
- Thread & Grill Shrimp:
- Preheat grill or grill pan to medium-high heat. Thread marinated shrimp onto skewers. Grill shrimp for 2 to 3 minutes per side, until opaque and lightly charred.
- Serve:
- Serve grilled shrimp over cilantro lime rice. Garnish with lime wedges and extra cilantro as desired.
Save On busy weeknights, my family loves this dish because it comes together fast and feels festive. The rice is always requested as a side with many other meals too.
Required Tools
Mixing bowls, whisk, saucepan with lid, grill or grill pan, skewers, knife, and cutting board make prep and cooking simple.
Allergen Information
Contains shellfish. The recipe is naturally gluten- and dairy-free, but ingredients should be checked for possible cross-contamination.
Nutritional Information
Each serving provides: Calories 340, Total Fat 9 g, Carbohydrates 38 g, Protein 27 g.
Save This bright, spicy shrimp and fragrant rice always liven up dinner and impress guests—enjoy every zesty bite!
Recipe FAQ
- → How do you achieve the smoky flavor in the shrimp?
The smoky taste comes from chipotle peppers in adobo sauce, which are finely chopped and used in the marinade to infuse the shrimp with deep, smoky heat.
- → Can I substitute the rice with other grains?
Yes, brown rice or quinoa can be used as alternatives for a different texture and added nutrients while maintaining the lime and cilantro flavors.
- → What is the best way to grill the shrimp evenly?
Thread the marinated shrimp onto skewers and grill over medium-high heat for 2–3 minutes per side until opaque and lightly charred for even cooking.
- → How do you make the cilantro lime rice fluffy?
Rinse the rice thoroughly before cooking to remove excess starch, then cook with water or broth and stir in lime zest, juice, and chopped cilantro for a fluffy, aromatic side.
- → Can this be made spicier?
For extra heat, add more chipotle peppers or a pinch of cayenne pepper to the marinade to elevate the spiciness to your preference.