Pan-Seared Chile-Lime Shrimp with Cilantro Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy shrimp pan-seared in a zesty chile-lime marinade served over fragrant cilantro-lime rice for a vibrant, quick meal. This mexican-inspired cinco de mayo ready in about 45 minutes pairs large shrimp peeled and deveined, chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, toss 1 lb large peeled and deveined shrimp with 1 tsp chili powder, 1/2 tsp ground cumin, 2 minced garlic cloves, 2 tbsp fresh lime juice, 1 tsp kosher salt, and 1/4 tsp black pepper. Let marinate for 15 minutes.
  2. Step 2: While the shrimp marinates, rinse 1 cup long grain white rice under cold water until water runs clear. Combine with 2 cups water and 1/2 tsp kosher salt in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 18 minutes until rice is tender.
  3. Step 3: Remove rice from heat and fluff with a fork. Stir in 1/3 cup chopped fresh cilantro and 1 tbsp fresh lime juice.
  4. Step 4: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add marinated shrimp in a single layer, cooking for 2 minutes per side until opaque and slightly charred at the edges.
  5. Step 5: Serve the chile-lime shrimp hot over a bed of cilantro-lime rice.

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Frequently asked questions

How long does Pan-Seared Chile-Lime Shrimp with Cilantro Rice take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chile-Lime Shrimp with Cilantro Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chili powder from drying out.

Can I substitute ingredients in Pan-Seared Chile-Lime Shrimp with Cilantro Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chile-Lime Shrimp with Cilantro Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Chile-Lime Shrimp with Cilantro Rice?

Mexican cinco de mayo like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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