Pan-Seared Chile Lime Shrimp with Cilantro Rice
Succulent shrimp sautéed with zesty chile and lime, served atop fluffy cilantro-infused rice for a bright and flavorful seafood meal. This latin american-inspired seafood ready in about 30 minutes pairs large shrimp, peeled and deveined, olive oil, minced garlic cloves 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
- 2 tbsp olive oil
- 3 cloves, minced garlic cloves
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1 tsp lime zest
- 2 tbsp lime juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup long grain white rice
- 2 cups water
- 1/3 cup chopped fresh cilantro leaves
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup long grain white rice under cold water. In a medium saucepan, combine the rice with 2 cups water and 1/2 tsp salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until tender and water is absorbed.
- Step 2: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Toss 1 lb peeled and deveined shrimp with 3 minced garlic cloves, 1 tsp chili powder, 1/2 tsp ground cumin, 1 tsp lime zest, 1 tsp salt, and 1/2 tsp black pepper.
- Step 3: Add the shrimp mixture to the hot skillet and sauté for 2-3 minutes per side until shrimp are opaque and slightly caramelized.
- Step 4: Stir in 2 tbsp lime juice into the shrimp and cook for another 30 seconds to combine flavors.
- Step 5: Remove rice from heat and fluff with a fork, mixing in 1/3 cup chopped fresh cilantro leaves.
- Step 6: Serve the chile lime shrimp over the cilantro rice immediately.
Frequently asked questions
How long does Pan-Seared Chile Lime Shrimp with Cilantro Rice take to make?
Total time is about 30 minutes (10 min prep + 20 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 olive oil 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?
Latin American seafood 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.
