Pan-Seared Chile-Lime Shrimp with Cilantro Rice

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

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 recipe, 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.

Ingredients

• 1 lb large shrimp peeled and deveined
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 2 cloves garlic clove minced
• 2 tbsp fresh lime juice
• 2 tbsp olive oil
• 1 cup long grain white rice
• 2 cups water
• 1/3 cup fresh cilantro leaves chopped
• 1 tsp kosher salt
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.