Cilantro Lime Shrimp with Coconut Rice
Try this Cilantro Lime Shrimp with Coconut Rice recipe, or contribute your own.
Try this Cilantro Lime Shrimp with Coconut Rice recipe, or contribute your own.
- salt and freshly ground black pepper
- 2 tbsp olive oil
- 2 tbsp fresh lime juice
- 1/4 cup finely chopped cilantro
- 1/4 tsp ground cumin
- 1/2 tsp lime zest
- 3 cloves garlic minced (1 tbsp)
- 1 1/4 lbs large shrimp (i used 26/30) deveined and peeled
- 1/3 cup sliced then chopped green onions
- coconut rice recipe here (1 full recipe)
- Carbohydrate 0.575636875204803 g
- Cholesterol 0 mg
- Fat 1.72144968822537 g
- Fiber 0.0629687513014738 g
- Protein 0.0509475000102158 g
- Saturated Fat 0.235575937600119 g
- Serving Size 1 1 serving (151g)
- Sodium 581.752687500063 mg
- Sugar 0.512668123903329 g
- Trans Fat 0.0523417812703511 g
- Calories 17 calories
Step-by-step
- Prepare rice about 25 minutes before preparing shrimp as it takes 20 minutes to cook and 5 minutes resting time until it's ready.
- Heat olive oil in a 12-inch skillet over medium-high heat.
- Add green onions and garlic and saute until garlic is light golden, about 30 seconds.
- Add shrimp, sprinkle cumin evenly over top, season with salt and pepper to taste and saute until shrimp is opaque and cooked through, about 3 minutes.
- Remove from heat, toss with lime juice, cilantro and lime zest.
- Serve warm over coconut rice.
Cilantro Lime Shrimp with Coconut Rice: A Weeknight Winner
As a busy working mom, I'm always on the lookout for quick, healthy, and delicious weeknight dinners. This Cilantro Lime Shrimp with Coconut Rice recipe has become a staple in our household. It's ready in under 30 minutes, packed with flavor, and surprisingly easy to make, even on the busiest of evenings. The vibrant flavors of cilantro, lime, and cumin perfectly complement the succulent shrimp, while the creamy coconut rice adds a touch of tropical sweetness. It’s a recipe that pleases everyone, from picky eaters to adventurous foodies.
The beauty of this dish lies in its simplicity. The ingredients are readily available, and the cooking process is straightforward. I often prep the rice while I'm getting other things done, like setting the table or helping the kids with their homework. By the time the rice is ready, the shrimp is a mere minutes away from being cooked. It's a perfect example of efficient meal planning that doesn't compromise on taste or quality. And the leftovers? They're just as good, if not better, the next day, making it a great meal-prep option for those incredibly busy weeks.
One of my favorite things about this recipe is its versatility. Feel free to experiment with different spices and herbs to suit your preferences. Adding a pinch of red pepper flakes will give it a little kick, while a sprinkle of chopped fresh chives or parsley would add another layer of flavor. You can also substitute the shrimp with chicken or tofu for a vegetarian option. The coconut rice is a delicious base that complements a variety of proteins. The key is to have fun with it and make it your own.
Beyond the ease and deliciousness, this recipe offers a healthy and balanced meal. Shrimp is a lean protein, packed with nutrients, and the coconut rice provides complex carbohydrates for sustained energy. The vibrant vegetables add essential vitamins and minerals. It's a guilt-free pleasure that satisfies both my hunger and my desire for a nutritious meal without spending hours in the kitchen. This isn't just a recipe; it's a testament to the idea that healthy eating doesn't have to be complicated or time-consuming.
So, if you're looking for a quick, healthy, and flavorful weeknight dinner that will impress your family and friends, I highly recommend trying this Cilantro Lime Shrimp with Coconut Rice. It’s a recipe that I’ve made countless times, and it never disappoints. Give it a try, and let me know what you think! I'm always looking for new ways to make mealtime easier and more enjoyable, and I love hearing from fellow home cooks.
Tips and variations:
- For extra flavor, marinate the shrimp in lime juice, cilantro, and cumin for 15-30 minutes before cooking.
- Add other vegetables to the skillet, such as bell peppers, zucchini, or mushrooms.
- Serve with a side of avocado or a dollop of sour cream or Greek yogurt for extra creaminess.
- Use different types of rice, such as brown rice or quinoa, instead of coconut rice.
- Make it a complete meal by adding a side salad with a light vinaigrette.
