Chili-Garlic Butter Shrimp with Cilantro Rice and Sweet Corn

Name: Chili-Garlic Butter Shrimp with Cilantro Rice and Sweet Corn
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5 servings
Cuisine: Latin
Ingredients: 1.5 cup white rice (uncooked); 3 cup water; 2 pound shrimp (peeled, deveined, tails removed); 1 can canned sweet corn (drained); 1 red bell pepper (medium, diced); 2 tablespoon olive oil; 3 tablespoon butter; 6 clove garlic (minced); 1 teaspoon smoked paprika; 0.5 teaspoon ground cumin; 0.25 teaspoon red pepper flakes; 1.25 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 2 limes (juiced); 0.5 cup fresh cilantro (chopped)

Plump sautéed shrimp bathed in a zesty garlic, lime, and chili butter sauce, served over fluffy cilantro-flecked white rice and charred sweet corn.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 5
Cuisine: Latin
Difficulty: Easy
Cost: $5.93/serving

Dietary

High-Protein
Gluten-Free
Pescatarian
Nut-Free
Soy-Free
Egg-Free
Low-Fat
Low-Sugar

Ingredients

1.5 cup white rice (uncooked)
3 cup water
2 pound shrimp (peeled, deveined, tails removed)
1 can canned sweet corn (drained)
1 red bell pepper (medium, diced)
2 tablespoon olive oil
3 tablespoon butter
6 clove garlic (minced)
1 teaspoon smoked paprika
0.5 teaspoon ground cumin
0.25 teaspoon red pepper flakes
1.25 teaspoon salt
0.5 teaspoon black pepper (freshly ground)
2 limes (juiced)
0.5 cup fresh cilantro (chopped)

Instructions

In a medium saucepan, combine white rice, water, and 1/2 teaspoon of the salt. Bring to a rolling boil over high heat, then reduce heat to low, cover tightly with a lid, and simmer for 15 minutes until liquid is absorbed and rice is tender.
While the rice cooks, pat shrimp thoroughly dry with paper towels. Season shrimp in a bowl with smoked paprika, ground cumin, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add diced red bell pepper and drained sweet corn, seasoning with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Sauté for 3 to 4 minutes until lightly charred around the edges, then transfer to a clean plate.
In the same skillet, add the remaining 1 tablespoon olive oil and 1 tablespoon of the butter over medium-high heat. Add the seasoned shrimp in a single layer and sear for 2 minutes without moving until pink on the bottom. Flip and cook 1 to 2 minutes longer until opaque throughout and reaching an internal temperature of 145°F.
Lower heat to medium-low. Add minced garlic and red pepper flakes directly to the skillet, stirring constantly for 30 seconds until fragrant. Melt in the remaining 2 tablespoons of butter and pour in the fresh lime juice, swirling the pan to create a glossy sauce that coats the shrimp.
Fluff cooked rice with a fork and gently fold in half of the chopped cilantro and the charred corn and pepper mixture. Divide the rice between plates and top with the hot garlic butter shrimp, spooning the pan sauce generously over each portion and garnishing with the remaining fresh cilantro.

Notes

Leftovers reheat very well over low heat on the stovetop or in 30-second microwave increments so the shrimp stays tender.

Nutrition (per serving)

Calories: 514
Protein: 38.6 g
Carbohydrates: 58.5 g
Fat: 14.6 g
Fiber: 4.2 g
Sodium: 1072 mg
Saturated Fat: 5.8 g
Sugar: 7 g
Cholesterol: 274 mg