Pan-Seared Gulf Shrimp with Cilantro Lime Rice
Savor tender pan-seared Gulf shrimp served over fragrant cilantro lime rice, a bright and fresh seafood dish inspired by Texas coastal flavors. This latin american-inspired seafood ready in about 35 minutes pairs Gulf shrimp, peeled and deveined, long grain white rice, fresh cilantro, chopped 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 Gulf shrimp, peeled and deveined
- 1 cup long grain white rice
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 3 tbsp olive oil
- 3 cloves garlic cloves, minced
- 2 cups chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
Instructions
- Step 1: Rinse 1 cup long grain white rice under cold water until water runs clear. In a medium saucepan, combine rice with 2 cups chicken broth and 1/2 tsp salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 18 minutes until rice is tender and liquid is absorbed.
- Step 2: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Toss 1 lb Gulf shrimp with 1 tsp paprika, 1/2 tsp black pepper, and 1/2 tsp salt. Add shrimp to skillet and sear for 2-3 minutes per side until opaque and slightly caramelized. Remove shrimp and set aside.
- Step 3: In the same skillet, add remaining 1 tbsp olive oil and sauté 3 minced garlic cloves for 30 seconds until fragrant but not browned. Add cooked rice, 1/4 cup chopped fresh cilantro, and 2 tbsp lime juice. Stir gently to combine and heat through for 2 minutes.
- Step 4: Plate the cilantro lime rice and top with the seared Gulf shrimp. Serve immediately for a fresh, coastal-inspired meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Gulf Shrimp with Cilantro Lime Rice take to make?
Total time is about 35 minutes (10 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 Gulf Shrimp with Cilantro Lime 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 long grain white rice from drying out.
Can I substitute ingredients in Pan-Seared Gulf Shrimp with Cilantro Lime 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 Gulf Shrimp with Cilantro Lime 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 Gulf Shrimp with Cilantro Lime 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.
