Description
Shrimp sautéed in a spiced butter served over a zesty cilantro lime rice. So easy and fresh!
Ingredients
Scale
For the Cilantro Lime Rice
- 2 tablespoon butter, divided
- 1/4 cup chopped onion
- 2 cloves garlic, pressed through a garlic press
- 1–2 jalapeños, seeded and diced
- 2 cups white rice (I used instant)
- 2 cups broth (chicken or vegetable)
- 2 tablespoons fresh lime juice
- 1/4 teaspoon McCormick Sicilian Sea Salt
- 4 tablespoons chopped fresh cilantro, divided
- Zest of one lime
For the Shrimp
- 2 tablespoons butter
- 1/4 teaspoon McCormick Ground Cumin
- 1/4 teaspoon McCormick Garlic Powder
- 1/4 teaspoon McCormick Smoked Paprika
- 12 jumbo shrimp, peeled and deveined
- Serve with additional fresh chopped cilantro, lime, and avocado
Instructions
For the Cilantro Lime Rice
- In a medium pan, melt 1 tablespoon butter over medium high heat. Add onion, garlic and jalapeños and sauté until the onions are soft and translucent, about 3-4 minutes. Add rice, broth, lime juice, salt and 2 tablespoons of fresh cilantro. Bring to a boil, then cover and reduce heat to low. If using instant rice, cook for 5 minutes, then turn off heat and let stand for 5, and fluff with a fork. Add 1 tablespoon butter, remaining fresh cilantro and the zest of a lime.
For the Shrimp
- In a medium skillet, melt butter over medium high heat. Whisk in spices, and when pan is hot, add shrimp. Cook for about 2 minutes per side, then remove from heat and serve over rice with additional cilantro, lime, and avocado slices.
Nutrition
- Serving Size: 1 serving
- Calories: 666
- Sugar: 5.3g
- Sodium: 1412mg
- Fat: 39g
- Saturated Fat: 17g
- Unsaturated Fat: 19.1g
- Trans Fat: 0.9g
- Carbohydrates: 69g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 124mg
