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Chili-Lime Shrimp over Rice
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Servings:
4
Ingredients
1
cup
rice
3
Tbsp.
butter or oil
divided
1/4
cup
lime juice
divided
1/2
tsp.
chili powder
1
lb.
peeled and deveined uncooked extra large shrimp
(about 16 to 20)
3
Tbsp.
chopped fresh cilantro leaves
divided
Instructions
Cook the rice according to package directions.
1 cup rice
Melt 2 tablespoons butter in large nonstick skillet over medium-high heat.
3 Tbsp. butter or oil
Add 2 tablespoons lime juice and chili powder and cook until bubbly.
1/4 cup lime juice,
1/2 tsp. chili powder
Stir in shrimp and cook, turning once, until pink, about 4 minutes. Remove from heat; stir in 1 tablespoon of the cilantro.
1 lb. peeled and deveined uncooked extra large shrimp,
3 Tbsp. chopped fresh cilantro leaves
Stir remaining 1 tablespoon Spread, 2 tablespoons cilantro and 2 tablespoons lime juice into hot cooked rice.
Arrange rice on a platter. Top with shrimp; drizzle any sauce remaining in skillet over shrimp.
Nutrition
Calories:
256
kcal
|
Carbohydrates:
39
g
|
Protein:
4
g
|
Fat:
9
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
0.5
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.4
g
|
Cholesterol:
24
mg
|
Sodium:
89
mg
|
Potassium:
143
mg
|
Fiber:
1
g
|
Sugar:
0.5
g
|
Vitamin A:
1215
IU
|
Vitamin C:
8
mg
|
Calcium:
27
mg
|
Iron:
1
mg
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