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 during a family cookout, and everyone loved the punchy marinade and refreshing rice. The aroma of chipotle and lime on the grill always brings everyone to the table fast.
Ingredients
- Large shrimp: 1 lb (450 g), peeled and deveined
- Olive oil: 2 tbsp (for marinade and rice)
- Lime juice: 2 tbsp (about 1 lime, for marinade) and 2 tbsp (about 1 lime, for rice)
- Chipotle peppers in adobo sauce: 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 (marinade) and 1/2 tsp (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: Lime wedges, extra chopped cilantro (optional)
Instructions
- Marinate the Shrimp:
- Whisk together olive oil, lime juice, chipotle peppers, garlic, honey, cumin, paprika, salt, and pepper. Toss shrimp to coat. Cover and refrigerate for 15–30 minutes.
- Prepare the Rice:
- Rinse rice under cold water until water runs clear. Heat olive oil in a saucepan over medium. 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 until rice is tender and liquid absorbed.
- Season the Rice:
- Remove rice from heat, fluff with a fork, and stir in lime zest, lime juice, and cilantro.
- Grill the Shrimp:
- Preheat grill or grill pan to medium-high. Thread shrimp onto skewers. Grill 2–3 minutes per side until opaque and lightly charred.
- Serve:
- Serve grilled shrimp over cilantro lime rice. Garnish with lime wedges and extra cilantro if desired.
Save Making this dish always reminds me of Sunday lunches, surrounded by family passing platters and squeezing extra lime on everything. It’s a recipe that guarantees smiles at our table every time.
Serving Suggestions
This shrimp and rice pairs well with grilled vegetables or a fresh avocado salad for a complete, colorful meal. Try adding tortilla chips or a side of black beans for extra texture and heartiness.
Ingredient Swaps & Ideas
Swap white rice with brown rice or quinoa for a whole-grain option, or add sliced jalapeños for extra zest. You can also substitute chicken or tofu for shrimp if you prefer a different protein.
Nutritional & Allergen Info
This recipe contains shellfish (shrimp). All other ingredients are naturally gluten- and dairy-free, but always check packaged items for cross-contamination. At 340 calories and 27g of protein per serving, it’s a nutritious choice.
Save This vibrant dish comes together fast and never fails to impress. Let your grill do the work, and enjoy fresh, bold flavors in every bite.
Recipe Questions
- → What is the best way to grill the shrimp?
Preheat the grill to medium-high and thread the marinated shrimp onto skewers. Grill for 2–3 minutes per side until shrimp are opaque and slightly charred.
- → Can I substitute the rice with another grain?
Yes, brown rice or quinoa can be used as alternative grains for a heartier texture and added nutrients.
- → How can I add more heat to this dish?
Increase the amount of chipotle peppers or add a pinch of cayenne pepper to the marinade for extra spice.
- → Is there a way to prepare this dish ahead of time?
You can marinate the shrimp in advance and refrigerate for up to 30 minutes. The cilantro-lime rice is best freshly made but can be reheated gently.
- → What garnishes complement this grilled shrimp and rice?
Fresh lime wedges and extra chopped cilantro add brightness and a fresh herbal note to the finished dish.