Jalapeno Lime Shrimp with Yellow Rice
Bursting with zesty flavors and vibrant colors, this Jalapeño Lime Shrimp with Yellow Rice is a show-stopping dish perfect for weeknight dinners or entertaining guests. Succulent shrimp are marinated in a bold blend of lime juice, lime zest, jalapeño, and garlic, then sautéed to perfection, creating a tantalizing mix of tangy, smoky, and mildly spicy notes. The shrimp are paired with fluffy, golden yellow rice infused with turmeric and cooked in savory broth, offering a fragrant and colorful base. Finished with a sprinkle of fresh cilantro and optional chili flakes for a kick, this recipe comes together in just 35 minutes and serves four. Whether you're craving a quick, flavor-packed meal or looking to impress, this recipe promises satisfying bites bursting with citrusy heat and comforting spice.
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Recipe Information
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 medium jalapeño, finely chopped
- 3 tbsp lime juice
- 1 tsp lime zest
- 3 cloves garlic cloves, minced
- 2 tbsp olive oil, divided
- 1 tsp turmeric powder
- 1 cup long-grain white rice
- 2 cups chicken broth (or vegetable broth)
- 2 tbsp butter
- 1.5 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh cilantro, chopped
- 0.25 tsp optional: red chili flakes
Instructions
In a medium bowl, combine the shrimp, chopped jalapeño, lime juice, lime zest, minced garlic, 1 tablespoon of olive oil, 0.5 teaspoon of salt, and black pepper. Toss well to coat. Cover and refrigerate for 15 minutes while preparing the rice.
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the turmeric powder and stir for 30 seconds to release its aroma.
Add the white rice and stir for 1-2 minutes until the rice is lightly toasted and coated with turmeric.
Pour in the chicken broth and add 1 teaspoon of salt. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.
While the rice is cooking, heat a large skillet over medium-high heat. Melt the butter and add the marinated shrimp in a single layer. Cook for 2-3 minutes on each side until the shrimp are pink, opaque, and cooked through. Sprinkle with optional red chili flakes if desired.
Fluff the cooked rice with a fork and transfer to a serving platter or individual plates. Top the rice with the cooked shrimp and drizzle any remaining pan juices over the dish.
Garnish with freshly chopped cilantro and serve immediately.
Nutrition Facts
Calories |
1244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 923 mg | 308% | |
| Sodium | 5919 mg | 257% | |
| Total Carbohydrate | 75.6 g | 27% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 4.1 g | ||
| Protein | 119.2 g | 238% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 414 mg | 32% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1668 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
