Lime-Glazed Shrimp Skewers

Seared shrimp basted with fresh lime juice and cumin, paired with a quick skillet corn and sweet bell pepper rice.

• Prep: 15 min
• Cook: 12 min
• Total: 27 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $5.48/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• Low-Calorie
• Low-Fat
• Low-Saturated-Fat
• Low-Sugar

Tags

• sauté
• quick
• healthy
• tangy
• fresh

Ingredients

• 1.5 pound raw shrimp (peeled and deveined)
• 1 tablespoon olive oil
• 2 limes (juiced)
• 1 teaspoon ground cumin
• 0.5 teaspoon garlic powder
• 1 teaspoon salt
• 0.25 teaspoon black pepper (ground)
• 1 cup white rice (dry)
• 1 can canned sweet corn (drained)
• 1 red bell pepper (medium, diced)
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. Combine white rice with 2 cups of water and 1/4 teaspoon salt in a small saucepan. Bring to a boil, cover, turn heat to low, and cook for 15 minutes.
2. In a medium bowl, toss peeled shrimp with half the lime juice, ground cumin, garlic powder, 1/2 teaspoon salt, and black pepper. Thread shrimp onto skewers.
3. Heat 1/2 tablespoon of the olive oil in a large grill pan or skillet over medium-high heat. Cook shrimp skewers for 2 to 3 minutes per side until pink, opaque, and cooked through.
4. In a separate skillet, heat remaining 1/2 tablespoon olive oil over medium heat. Sauté diced red bell pepper for 3 minutes until tender.
5. Fold the drained sweet corn, cooked rice, remaining lime juice, remaining 1/4 teaspoon salt, and fresh cilantro into the bell pepper skillet, tossing for 2 minutes to warm through.
6. Divide the citrus-corn rice among plates and top each portion with the glazed shrimp skewers.

Notes

If using wooden skewers, soak them in water for 10 minutes before cooking to prevent scorching.

Nutrition (per serving)

• Calories: 388
• Protein: 27 g
• Carbohydrates: 55.2 g
• Fat: 6 g
• Fiber: 4.6 g
• Sodium: 1598 mg
• Saturated Fat: 0.5 g
• Sugar: 8.7 g
• Cholesterol: 218 mg