Smoky chipotle-lime shrimp grilled to perfection, paired with fluffy cilantro-lime rice for a vibrant, zesty meal.
# Components:
→ Chipotle Lime Shrimp
01 - 1 pound large shrimp, peeled and deveined
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lime juice (about 1 lime)
04 - 1 tablespoon chipotle peppers in adobo sauce, finely chopped
05 - 2 garlic cloves, minced
06 - 1 teaspoon honey
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground black pepper
→ Cilantro Lime Rice
11 - 1 cup long grain white rice
12 - 2 cups water or low-sodium chicken broth
13 - 1 tablespoon olive oil
14 - 1/2 teaspoon salt
15 - Zest of 1 lime
16 - 2 tablespoons fresh lime juice (about 1 lime)
17 - 1/2 cup fresh cilantro, chopped
→ Garnishes (optional)
18 - Lime wedges
19 - Extra chopped fresh cilantro
# Directions:
01 - In a large bowl, combine olive oil, lime juice, chipotle peppers, minced garlic, honey, ground cumin, smoked paprika, salt, and black pepper. Add shrimp and toss to coat thoroughly. Cover and refrigerate for 15 to 30 minutes.
02 - Rinse rice under cold water until the water runs clear. In a saucepan, heat olive oil over medium heat. Add rice and stir for 1 to 2 minutes to toast lightly.
03 - Add water or chicken broth and salt to the saucepan. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes or until liquid is absorbed and rice is tender. Remove from heat.
04 - Fluff cooked rice with a fork, then gently stir in lime zest, fresh lime juice, and chopped cilantro.
05 - Preheat grill or grill pan to medium-high heat. Thread marinated shrimp onto skewers, ensuring even spacing.
06 - Grill shrimp for 2 to 3 minutes per side, until opaque, slightly charred, and cooked through.
07 - Plate the cilantro lime rice, top with grilled shrimp, and garnish with lime wedges and extra chopped cilantro if desired.
