Cilantro Lime Shrimp Rice Food

CILANTRO SHRIMP & RICE

Steps:

• Prepare rice according to package directions., Meanwhile, in a large skillet, heat oil over medium-high heat. Add corn, zucchini, red pepper and pepper flakes; cook and stir 3-5 minutes or until zucchini is crisp-tender. Add garlic; cook 1 minute longer. Add shrimp; cook and stir 3-5 minutes or until heated through., Stir in rice, cilantro, lime zest, lime juice and salt. If desired, serve with lime wedges.

CILANTRO LIME SHRIMP AND RICE

Steps:

• Mix together the blackening seasoning in a small bowl and set aside.
• Toss the shrimp in the seasoning.
• Heat 1 tablespoon of oil in a large skillet.
• Add in the bell pepper and saute for 3-4 minutes or until tender. Remove from the pan and set aside on a plate.
• Add in the shrimp to the same skillet and cook in two batches until firm and fully cooked, 3-4 minutes. Set aside with the bell peppers.
• Heat 1 tablespoon of olive oil and 1 tablespoon of butter in the same skillet that the shrimp were in.
• Add in rice and saute until golden brown stirring frequently so it does not burn.
• Add in garlic and cook for 1 minute.
• Pour in chicken stock and bring to a boil. Reduce the heat to low and simmer covered for 15 minutes or until all the liquid is absorbed and the rice is tender.
• Add lime zest, lime juice, cilantro, black beans and the shrimp and bell peppers to the rice. Toss to combine and season with salt and pepper to taste.

CILANTRO LIME SHRIMP & RICE

Steps:

• Heat the oil in a large skillet or pot over a medium heat. Add the onion, pepper and garlic cook for about 3-4 minutes until the onions start to soften. Make sure to stir so the garlic doesn't burn.
• Add the shrimp and chopped cilantro to the skillet and sauté until the shrimp is pink and no longer translucent - about 2 minutes on each side. Add one tablespoon of lime juice to the skillet as the shrimp cooks. Remove the shrimp from the skillet and set aside in a bowl as you cook the rice.
• Reduce the heat to low and add the rice. Cook over a low heat for a couple of minutes, stirring constantly to coat the rice in the sautéed mixture.
• Add the broth and remaining 1 tablespoon of lime juice. Reduce the heat to low, cover and simmer for 15-20 minutes or until the rice is done. Add more liquid as needed.
• Before serving, add the shrimp back to the skillet, mix into the rice and add any additional cilantro or lime juice you may want.

CILANTRO LIME RICE SHRIMP BOWL

Steps:

• Melt 1 tablespoon butter in a medium skillet over medium-high heat. Add onion, garlic, and jalapenos and saute 3 to 4 minutes or until softened. Add rice, broth, lime juice, salt and 2 tablespoons cilantro. Bring to boil, cover and reduce heat to low. Cook 5 minutes, remove from heat and let stand 5 minutes. Fluff rice with fork and add remaining butter, cilantro and lime zest.
• For the shrimp, melt butter over medium-high heat in a separate medium skillet. Whisk in spices and add shrimp, cooking about 2 minutes per side or just until shrimp turn pink.
• To serve, divide Cilantro Lime Rice between 4 bowls. Top with shrimp and garnish with additional cilantro, lime wedges and avocado slices.

CILANTRO LIME RICE

Steps:

• Once your rice is cooked fluff with fork.
• Add lime juice, zest, cilantro and salt.
• Stir well.
• Serve warm.
• Enjoy.

CILANTRO LIME SHRIMP WITH COCONUT RICE

Steps:

• Heat olive oil in a 12 inch skillet over medium high heat. Add green onions and garlic and saute until garlic is light golden, about 30 seconds.
• Add shrimp, sprinkle cumin evenly over top, season with salt and pepper to taste and saute until shrimp is opaque and cooked through, about 3 minutes.
• Remove from heat and toss with lime juice, cilantro, and lime zest. Serve with warm coconut rice. (I added mango and black beans to mine).

CILANTRO LIME SHRIMP

Steps:

• Mix together garlic and 1 teaspoon salt.
• Whisk together garlic paste, lime juice, marmalade, cilantro, 3 tablespoons oil, soy sauce, red pepper flakes, remaining 1/8 teaspoon salt and pepper in a small bowl.
• Transfer 1/3 of mixture to small serving bowl and reserve for dipping sauce.
• Combine shrimp with remaining mixture in a large sealable plastic bag and seal bag, pressing out excess air.
• Marinate shrimp, refrigerated, turning bag once, for 15 minutes.
• Drain shrimp and gently pat dry.
• Shrimp can be cooked on the girll or. . .
• Pan Fried:
• Heat 1 1/2 teaspoon oil in a large non-stick skillet over moderately high heat.
• Add half of shrimp and cook, turning occasisionly until shrimp is cooked through, about 3 minutes total.
• Tranfer to a platter and cook the remaining shrimp in 1 1/2 teaspoons of oil.
• Garnish with cilantro and serve with dipping sauce.