Description
A vibrant dish of tender shrimp cooked in garlicky lime oil served over jasmine rice, perfect for quick weeknight meals or entertaining guests.
Ingredients
Scale
- 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
Instructions
- 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, and cook for 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 and toss them 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 for 30–45 seconds until fragrant but not browned.
- Add shrimp in a single layer and cook for 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.
- Remove the skillet from heat and immediately add lime juice and lime zest, stirring to coat the shrimp.
- Serve shrimp over warm jasmine rice, garnish with chopped cilantro and lime wedges.
Notes
Avoid overcrowding the pan to ensure shrimp sear properly. Use low-sodium broth to better control sodium levels.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 675mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 150mg