Garlic Lime Shrimp with Rice: An Amazing Ultimate Recipe

Name: Garlic Lime Shrimp with Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 pound shrimp, peeled and deveined; 1 cup jasmine rice (uncooked); 2 cups vegetable broth or water; 4 cloves garlic, minced; 2 tablespoons olive oil; 1 lime, juiced and zested; 1 teaspoon paprika; ½ teaspoon salt (adjust to taste); ¼ teaspoon black pepper; Fresh cilantro, for garnish; Optional: Lime wedges for serving

The first time you pull a pan of garlic lime shrimp from the stove, the air fills with bright citrus and roasted garlic—the kind of aroma that makes everyone slow down and breathe a little deeper. Tender, pink shrimp kissed with lime zest and garlicky oil sit on a bed of steaming jasmine rice, each forkful delivering contrast: silky rice, snap of shrimp, the tiny pop of fresh cilantro, and a gentle heat from paprika. It’s simple cooking that tastes like celebration.

This dish is perfect when you need something fast and impressive. It’s a weeknight savior that comes together in under 30 minutes, an easy dinner for two or for feeding a crowd, and it’s light enough for warm-weather meals yet comforting for cozy nights. Make it for casual family dinners, quick date nights, or when friends drop by—the smell alone says “welcome.”

At a Glance

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4
Difficulty level: Easy

Nutrition Highlights

Nutrition per serving (recipe makes 4 servings). These are estimates based on standard ingredient values from USDA FoodData Central and general nutrition references; actual numbers will vary with specific brands and substitutions.

Calories: ~350 kcal
Protein: ~31 g
Carbohydrates: ~37 g
Fat: ~8 g
Fiber: ~1 g
Sodium: ~500–850 mg (depends heavily on the broth and added salt — see tips below)

Why You’ll Love It

Instant flavor lift: Bright lime and garlicky oil make each bite lively and refreshing.
Speed and simplicity: Minimal ingredients and fast cooking—perfect for busy nights.
Crowd-pleaser: Elegant enough for guests but quick enough for solo dinners.
Nourishing and balanced: High in lean protein from shrimp, moderate carbs from rice, and healthy fats from olive oil.
Versatile: Easy to adapt to dietary needs (see Creative Twists).

Step-by-Step Instructions

Ingredients

1 pound (about 454 g) shrimp, peeled and deveined
1 cup jasmine rice (uncooked)
2 cups vegetable broth or water (see notes on sodium)
4 cloves garlic, minced
2 tablespoons olive oil
1 lime, juiced and zested
1 teaspoon paprika
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
Fresh cilantro, for garnish
Optional: Lime wedges for serving

Optional ingredients and substitutions

Use low-sodium vegetable or chicken broth to control sodium.
Swap olive oil for avocado oil or a light butter finish.
Replace shrimp with peeled, cubed firm tofu for a vegan version.
For whole-grain option, use brown rice (increase liquid and cook time).

Method

Rinse the jasmine rice until the water runs clear. In a medium saucepan, combine rice and 2 cups vegetable broth (or water). Bring to a simmer, cover, reduce heat to low, and cook 15–18 minutes until water is absorbed and rice is tender. Remove from heat and let rest covered for 5 minutes. Fluff with a fork.
While rice cooks, pat the shrimp dry with paper towels—this helps them sear. Toss shrimp with paprika, ¼ teaspoon salt, and black pepper.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned.
Add shrimp in a single layer and cook 1–2 minutes on the first side until edges begin to turn pink. Flip and cook another 1–2 minutes until opaque and just cooked through. Total shrimp cook time is short—avoid overcooking.
Remove the skillet from heat and immediately add lime juice and lime zest, stirring to coat the shrimp. Taste and add more salt or lime as needed.
Serve shrimp over warm jasmine rice, garnish generously with chopped cilantro and lime wedges.

Practical tips

Don’t overcrowd the pan—sear in batches if needed for a golden exterior.
Shrimp are done when opaque and slightly firm to the touch; total cook time will be about 2–4 minutes depending on size.
Zest the lime before juicing so you don’t lose the fragrant oils.
If using salted broth, reduce added salt to avoid an overly salty dish.

Best Pairings

Vegetables: Quick sautéed greens (spinach, bok choy), roasted asparagus, or steamed broccoli.
Salads: A crunchy cabbage slaw with lime vinaigrette or a simple cucumber tomato salad.
Breads & wraps: Warm tortillas for shrimp tacos, or crusty bread to soak up juices.
Drinks: Crisp white wine (Sauvignon Blanc), cold lager, or iced tea with a splash of lime.
Breakfast/Brunch twist: Serve with a fried egg on top for brunch-style shrimp and rice.
Simple additions: Avocado slices, a dollop of Greek yogurt or a sprinkle of feta for creaminess.

Keeping it Fresh

Room temperature: Do not leave cooked shrimp or rice at room temperature for more than 2 hours (per CDC food safety guidance).
Refrigerator: Store in an airtight container for up to 3–4 days. Reheat gently to avoid rubbery shrimp—short bursts in a skillet or microwave are best.
Freezer: Place shrimp and rice in a freezer-safe container and freeze for up to 2–3 months. Texture will change somewhat; thaw overnight in the refrigerator before reheating.

Chef’s Advice

Use medium-high heat and a hot pan so shrimp sear quickly and remain juicy.
Pat ingredients dry—moisture is the enemy of a good sear.
If you want a bit of richness, finish with a teaspoon of butter off heat and swirl it in.
For depth, add a splash of soy sauce or fish sauce (small amount) with the lime juice—umami balances the citrus.
When cooking rice, resist the urge to lift the lid while it simmers; let it steam undisturbed for the best texture.

Creative Twists

Spicy Chili-Lime Shrimp: Add ½ teaspoon cayenne or a chopped jalapeño to the garlic for a kick; finish with smoked paprika for a deeper flavor.
Honey-Lime Glaze: Stir in 1 tablespoon honey with the lime juice and cook briefly to create a sweet-tart glaze (a delicious contrast to the garlic).
Vegan/Plant-Based Swap: Replace shrimp with firm tofu or tempeh, toss in cornstarch, pan-fry until golden, and follow the same lime-garlic finish; use vegetable broth.
Low-Carb Option: Serve over cauliflower rice or sautéed zucchini noodles to reduce carbs without losing volume.
Coconut Twist: Cook the rice in light coconut milk mixed with water (1 cup coconut milk + 1 cup water) for a tropical aroma.

Recipe Q&A

Q: Can I use frozen shrimp?
A: Yes. Thaw overnight in the refrigerator or under cold running water, pat dry, and proceed. Do not cook from frozen as it can lead to uneven cooking.

Q: My shrimp are rubbery—what went wrong?
A: Overcooking is the usual culprit. Shrimp cook quickly—2–4 minutes total depending on size. Remove as soon as they turn opaque.

Q: Can I make this ahead?
A: You can cook rice and shrimp separately ahead and refrigerate for up to 2 days; reheat gently to avoid drying out the shrimp. For meal prep, store sauce and garnishes separately.

Q: How can I lower the sodium?
A: Use low-sodium or no-salt-added broth and reduce added salt. Fresh herbs and lime boost flavor so you won’t miss the salt.

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Conclusion

Give this garlic lime shrimp with rice a try the next time you want a fast, flavorful dinner that feels special. If you’d like a slightly different take on the citrus-shrimp pairing, see Recipe Girl’s Garlic Lime Shrimp for inspiration, and for a sweeter honey-lime version consider the Honey Lime Shrimp at The Dough Will Rise Again. Share your photos or questions in the comments—I love hearing how your variations turn out!