Grilled Cilantro-Lime Shrimp Over Rice

This meal is absolutely DELICIOUS! It is light, flavorful, and beautiful to look at.

All I needed to buy was shrimp. The rest of the ingredients were staples. But if you had to run out and get the rest of the ingredients of cilantro, limes, garlic, rice, and peanuts, then you would probably have to fork over a whopping $8, MAYBE. For the peanuts, I just grabbed one of the little travel/snack-sized packets at the check-out line for about 69 cents.

All the prep really goes into the sauce/marinade that I used for both the rice and shrimp. After that, it’s just about cooking the rice for 20 minutes and the shrimp for 5 minutes. And that’s it. It looks MUCH fancier than it actually is.

Ingredients for 2:

  • 1 cup long-grain rice
  • 1 ½ cup of water or chicken stock
  • 6 tablespoons plus 1 teaspoon of olive oil
  • 1 cup fresh cilantro, plus more for topping
  • 3 garlic cloves
  • 2 limes, juiced
  • Salt and pepper
  • ½ pound of shrimp, peeled and deveined
  • 2 tablespoons of peanuts, crushed

In a food processor, add the cilantro, garlic cloves, lime juice, salt, and pepper. Pulse until fine, and then add 5 tablespoons of olive oil.

In a small bowl, combine the shrimp and two tablespoons of the marinade. Cover and refrigerate until cooking time.

In a small saucepan, bring the 1 ½ cups of water of chicken stock and 1 teaspoon of oil to a boil. If using water, add a teaspoon of salt. Then add the rice, cover, and reduce to a simmer for 18 minutes.

Seven minutes before the rice is done, start the shrimp by heating a grill pan (a regular frying pan would work fine), add 1 tablespoon of oil on medium-high heat. Add the shrimp in one single layer and cook for 2 to 3 minutes on each side. Discard the “used” marinade. When the shrimp is fully cooked, add 1 tablespoon of the unused marinade and toss with the shrimp.

When rice is done, turn off the heat and add the rest of the marinade. Fluff and mix well.

I plated the rice first and then I layered the shrimp, cilantro leaves and peanuts. Serve immediately.

Published in: on August 9, 2010 at 7:00 am  Leave a Comment  
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