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Grilled Garlic Chili Shrimp with Cilantro Lime Rice

Cilantro lime rice garlic shrimp recipe
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.

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
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.
Products used in this recipe