Products used in this recipe
Grilled Garlic Chili Shrimp with Cilantro Lime Rice
Yield: 8 Servings (11-1/2 oz.)
Yield: 8 Servings (11-1/2 oz.)
Zesty grilled garlic chili shrimp served over a refreshing cilantro lime rice that gives you that taste of the islands.
Crema
| Ingredient | Weight | Measure |
|---|---|---|
| Mexican crema or sour cream | 6 fl. oz. | |
| Lime juice | 1 Tbsp. | |
| Cilantro, finely chopped | 3 Tbsp. | |
| Salt and pepper | to taste |
Rice and Garnish
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Harvest Fresh™ Avocados: Avocado Halves, Frozen 12/2lb | 4 each | |
| Simplot Good Grains™: Cilantro Lime Rice & Fire-Roasted Corn Fiesta 6/2.5lb | 40 oz. | |
| Cilantro, chopped | as garnish | |
| Lime wedges | 16 each |
Shrimp
| Ingredient | Weight | Measure |
|---|---|---|
| Shrimp, 13-15, raw, tail-on, peeled and deveined | 3 lbs. | |
| Chili garlic sauce | 5 fl. oz. | |
| Garlic, minced | 3/4 oz. | |
| Black pepper, medium grind | 1 tsp. |
Preparation Instructions:
- Step 1
- Thaw avocado halves according to package directions. Cut each avocado half into slices, 6 slices per half.
- Step 2
- Prepare Cilantro Lime Rice & Fire Roasted Corn Fiesta according to package directions.
- Step 3
- Whisk together crema, lime juice and cilantro. Season with salt and pepper to taste.
- Step 4
- Toss shrimp, garlic, chili garlic sauce and pepper to coat, cover and refrigerate for at least 30 minutes. Add shrimp to a hot pan and cook for about 2-3 minutes on each side, turning once midway, until shrimp is pink and cooked through.
- Step 5
- For each serving; place 1 cup of the rice on serving plate, top with approximately 6 shrimp, drizzle with sauce and garnish with 2 lime wedges, 3 avocado slices, and cilantro.
