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Cilantro Lime Rice Shrimp Bowl

2 tablespoons butter, divided

1/4 cup chopped onion

2 cloves garlic, minced

1 to 2 jalapeno peppers, seeded and diced

2 cups instant white rice

2 cups chicken broth substitution Substitutions available

2 tablespoons fresh lime juice

1/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt

4 tablespoons chopped fresh cilantro, divided

Zest of 1 lime


2 tablespoons butter, divided

1/4 teaspoon McCormick® Ground Cumin

1/4 teaspoon McCormick® Garlic Powder

1/4 teaspoon McCormick® Smoked Paprika

12 jumbo shrimp, peeled and deveined

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.

Prep Time: 15 min Cook Time: 15 min



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