Chili Lime Shrimp Rice Pilaf
This Chili Lime Shrimp Rice Pilaf is vibrant, flavorful, and ready in under 40 minutes! Juicy shrimp, zesty lime, and chili combine with fluffy rice for a perfect weeknight meal.
Servings: 4 servings
Ingredients
- 1 pound shrimp peeled and deveined – fresh or thawed works great
- 1 cup long-grain white rice the base of your pilaf
- 2 cups chicken broth for cooking the rice with extra flavor
- 1 tablespoon olive oil to sauté your veggies and shrimp
- 1 onion chopped – adds sweetness and depth
- 2 cloves garlic minced – for aromatic punch
- 1 red bell pepper diced – provides vibrant color and crunch
- 1 cup frozen corn adds a hint of sweetness
- 1 lime juiced and zested – essential for that fresh citrus zing
- 1 teaspoon chili powder brings warmth and mild heat
- 0.5 teaspoon cumin for a subtle smoky earthiness
- salt and pepper to taste
- fresh cilantro for garnish – brightens up the dish
Instructions
Step 1: Cook the Rice
- Begin by rinsing 1 cup of long-grain white rice under cold water until the water runs clear. This removes excess starch and ensures fluffy rice. In a medium saucepan, bring 2 cups of chicken broth to a boil. Add the rinsed rice, cover, and reduce the heat to low. Let it simmer gently for about 15-18 minutes, or until the liquid is absorbed and the rice is tender. Once done, remove from heat and let it sit covered for 5 minutes.
Step 2: Sauté the Aromatics and Veggies
- While the rice cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook another 30 seconds until fragrant. Toss in the diced red bell pepper and frozen corn, stirring occasionally, until the peppers start to soften, about 5 minutes.
Step 3: Season and Cook the Shrimp
- In a small bowl, combine 1 teaspoon chili powder, 1/2 teaspoon cumin, salt, and pepper. Sprinkle this seasoning over the peeled and deveined shrimp. Push the vegetables to the side of the skillet and add the shrimp in a single layer. Cook for 2-3 minutes on each side until they’re pink and opaque. Be careful not to overcook, or the shrimp will become rubbery.
Step 4: Combine and Finish
- Fluff the cooked rice with a fork and add it to the skillet with the shrimp and veggies. Stir everything together gently to combine. Add the juice and zest of 1 lime, tossing to evenly distribute that zesty brightness. Taste and adjust seasoning with additional salt or pepper if needed.
Step 5: Garnish and Serve
- Remove from heat and garnish with freshly chopped cilantro. Serve hot and enjoy this colorful, flavorful meal!
Equipment
- Large skillet or sauté pan
- Medium saucepan with lid
- Sharp knife and cutting board
- Citrus zester or microplane
- Measuring Cups and Spoons
- Wooden spoon or spatula
Notes
- Use frozen shrimp when fresh shrimp aren’t available to keep the recipe accessible anytime.
- Swap chicken broth with vegetable broth for a lighter or vegetarian-friendly option.
- Experiment with other vibrant veggies like peas, zucchini, or diced tomatoes for variety.
- Try swapping white rice with brown rice or Jeera Rice Cumin Rice for a different grain profile.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently to maintain moisture.