Grilled Shrimp Garlic Jalapeno Butter and Cilantro Lime Rice
Super simple grilled smoked paprika and garlic spiced shrimp skewered with red onion and bell peppers topped with a garlic-infused butter sauce with a kick of lime and jalapenos. Served with fragrant warm jasmine rice seasoned with fresh lime zest and cilantro.
Servings 4 servings
Calories: 528kcal
Ingredients
Cilantro Lime Rice
- 1 cup long-grain jasmine white rice
- 2 cups water
- 1 tablespoon olive oil depending on the method used
- 1 lime zest and juice (juice is optional)
- ¼ cup fresh cilantro chopped
- Kosher Salt to taste
Shrimp Skewers
- 1 ½ pound jumbo shrimp peeled and deveined
- 1 medium red onion cut into chunks
- 2 medium tri-color bell peppers cut into chunks
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 8 Wooden or metal skewers if using wooden skewers, soak them in water for at least 30 minutes
Garlic Lime Jalapeno Butter Sauce
- 4 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 jalapeno seeded and finely chopped
- 1 Lime zest and juice
- 1 tablespoon fresh cilantro chopped
- Kosher Salt to taste
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Note: If using a grill pan, ensure to get the right skewer size that will fit in your grill-pan. Soak bamboo/wooden skewers in water before starting the recipe. Soaking them prevents them from burning on the grill.
- Make the Rice: Rinse the rice under cold water until the water runs clear.
- If Cooking in a Pot: In a medium saucepan, heat the olive oil over medium heat. Add the rice and cook, stirring frequently, for about 2 minutes until the rice is lightly toasted. Then, add the water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 18 to 20 minutes or until the rice is tender and the water is absorbed.
- Remove from heat and let it sit, covered, for 5 minutes.
- If Cooking in a Rice Cooker: Add the rice to the rice cooker with water in a 1:1.5 ratio of rice to water or as instructed by the manufacturers, and cook according to the manufacturer's instructions.
- Finish the Rice: Fluff the rice with a fork or rice paddle, then fold in the lime zest and chopped cilantro. Adding the lime juice is optional; depending on your preference, I suggest adding a small amount at a time.
- Prepare the Skewers: Toss the shrimp, red onion, and baby bell peppers with olive oil, smoked paprika, garlic powder, salt, and pepper in a mixing bowl. Then, alternating between the ingredients, thread the shrimp, red onion, and bell peppers onto the skewers.
- Cook the Skjewers: Preheat a lightly greased grill pan or outdoor grill to medium-high heat. Grill the skewers for 3 to 4 minutes per side or until the shrimp are opaque and fully cooked and the vegetables are slightly charred. Then, set them aside to rest while you make the sauce.
- Make the Sauce: Melt the butter over medium heat in the same grill pan or heated skillet. Then, add the minced garlic, chopped jalapeno, and sauté for about 2 minutes until fragrant. Note: in the grill pan, the ingredients will get in the pan's grill crevices, but don't worry; the goal is to cook the ingredients.
- Stir in the lime zest and juice, and cook for another minute. Then, remove from heat, stir in the chopped cilantro, and season with salt to taste.
- Assemble the Dish: To Serve, place a serving of cilantro lime rice on each plate. Next, lay the grilled shrimp and vegetable skewers on the rice. Then, drizzle the garlic lime jalapeno butter sauce over the shrimp skewers. Finally, garnish with extra cilantro leaves and lime wedges.
Video
Nutrition
Calories: 528kcal | Carbohydrates: 50g | Protein: 28g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 244mg | Sodium: 979mg | Potassium: 493mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2.895IU | Vitamin C: 93mg | Calcium: 140mg | Iron: 2mg
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