Cilantro Shrimp Rice Recipes

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.

GARLIC BUTTER SHRIMP WITH CILANTRO AND LIME

Steps:

• Pat the shrimp dry then season with 1/4 teaspoon of salt and fresh ground black pepper.
• Use a microplane to zest the lime and set aside. Cut the zested lime in half ready for the sauce later in the recipe.
• Add one tablespoon of the butter to a wide skillet. Save the remaining two tablespoons for later.
• Place the skillet with butter over medium heat then add the garlic and coriander. Stir the garlic around the pan until the butter melts and is bubbling; about 1 minute.
• Add the shrimp, nestling them into the pan so that they are in one layer. A few shrimp stacked on top of each other is okay. Cook until the shrimp start to turn pink, about 1 minute.
• Stir in the scallions and lime zest. Continue to cook, stirring, until the shrimp are firm and opaque throughout; another 1 to 2 minutes. Slide the skillet off of the heat.
• With the skillet off of the heat, add the cilantro, juice from the lime and the remaining two tablespoons of butter. Stir the butter around the pan so that it melts into the lime juice making the creamy butter sauce.
• Taste then season as needed with salt and pepper. Serve with extra lime wedges on the side.

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.

GARLIC CILANTRO SHRIMP

Steps:

• In a small bowl, whisk together 3 tablespoons olive oil, garlic, lime juice, chili powder, salt, and cilantro and pour over shrimp. Mix until all the shrimp are coated. Cover and refrigerate for 10 minutes, or up to 8 hours.
• In a skillet over medium-high heat, warm remaining tablespoon olive oil. Add onions and cook until fragrant, 2 to 3 minutes. Add coated shrimp and cook on one side until pink, about 45 seconds, then flip over. Cook until shrimp is cooked through, about 1 minute more.
• Serve immediately with extra cilantro, if desired.

SHRIMP & CILANTRO LIME RICE BOWL

Steps:

• If using frozen shrimp, thaw according to package instructions. If fresh shrimp, then you'll need to devein.
• Mix remaining ingredients in plastic zip-close baggie
• Add shrimp and toss to coat
• Put in refrigerator for several hours to marinate
• Prepare Zatarain's Cilantro Lime Rice Mix according to package.
• While rice is cooking for 25 minutes (according to package), mix together the diced onion, sweet corn and tomatoes in bowl.
• Mix together remaining salad ingredients together into a separate bowl.
• When rice is done cooking, fluff and mix in the vegetables and add the olive oil mixture. Either serve warm by preparing shrimp now, or cover and refrigerate to add shrimp later.
• When ready to prepare the shrimp, lay in a single layer onto a broiling pan and broil on high in your oven for 7 minutes or until the shrimp are opaque.
• Serve on top of your rice salad and enjoy!

SESAME CILANTRO SHRIMP

Steps:

• In a large nonstick skillet, heat 1 tablespoon dressing over medium heat. Add shrimp; cook and stir 1 minute., Stir in remaining dressing; cook, uncovered, until shrimp turn pink, 1-2 minutes longer. To serve, squeeze lime juice over top; sprinkle with cilantro. If desired, serve with rice.

SPICY GRILLED SHRIMP WITH CUCUMBER CILANTRO RICE

Steps:

• For the shrimp: Combine all of the ingredients except the shrimp in a medium bowl; whisk together. Add the shrimp and toss to combine. Let marinate in the fridge for 1 to 2 hours, if time allows. Meanwhile, soak the skewers in water so they don't burn on the grill.
• Prepare a grill for medium-high heat or a grill pan for high heat. Thread about 4 shrimp onto each skewer, reserving the marinade for basting. Grill the shrimp until just firm, brushing with the marinade, 1 to 2 minutes per side (up to 3 minutes per side, if using a grill pan).
• For the rice: In a medium pot, melt the butter over medium heat and add the rice and garlic. Cook, stirring, until the rice smells a little nutty and is opaque, 1 to 2 minutes. Add the chicken broth, 1/2 teaspoon salt and 1/2 teaspoon pepper, and increase the heat to high. Bring to a boil, then reduce the heat to low, cover and cook the rice according to the package directions (usually 15 to 25 minutes). Fluff the rice with a fork then fold in the cucumber, cilantro, scallions, olive oil and vinegar. Taste for seasoning.
• Serve the rice with the shrimp skewers.

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.