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
Shrimp
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
