Cilantro Lime Rice Shrimp Bowl

• Seafood

  • 12 Shrimp, jumbo

• Produce

  • 4 tbsp Cilantro, fresh
  • 2 cloves Garlic
  • 1 Jalapenos
  • 1 Lime, Zest of
  • 1/4 tsp Mccormick garlic powder
  • 1/4 cup Onion

• Canned Goods

  • 2 cups Broth

• Condiments

  • 2 tbsp Lime juice, fresh

• Pasta & Grains

  • 2 cups White rice

• Baking & Spices

  • 1/4 tsp Mccormick paprika, Smoked
  • 1/4 tsp Mccormick sicilian sea salt

• Nuts & Seeds

  • 1/4 tsp Mccormick cumin, Ground

• Dairy

  • 4 tbsp Butter

• Other

  • Serve with additional fresh chopped cilantro, lime, and avocado

Found on lovelylittlekitchen.com

Description

Ingredients

• 2 tablespoon butter, divided
• 1/4 cup chopped onion
• 2 cloves garlic, pressed through a garlic press
• 1-2 jalapeños, seeded and diced
• 2 cups white rice (I used instant)
• 2 cups broth (chicken or vegetable)
• 2 tablespoons fresh lime juice
• 1/4 teaspoon McCormick Sicilian Sea Salt
• 4 tablespoons chopped fresh cilantro, divided
• Zest of one lime
• 2 tablespoons butter
• 1/4 teaspoon McCormick Ground Cumin
• 1/4 teaspoon McCormick Garlic Powder
• 1/4 teaspoon McCormick Smoked Paprika
• 12 jumbo shrimp, peeled and deveined
• Serve with additional fresh chopped cilantro, lime, and avocado

Directions

• In a medium pan, melt 1 tablespoon butter over medium high heat. Add onion, garlic and jalapeños and sauté until the onions are soft and translucent, about 3-4 minutes. Add rice, broth, lime juice, salt and 2 tablespoons of fresh cilantro. Bring to a boil, then cover and reduce heat to low. If using instant rice, cook for 5 minutes, then turn off heat and let stand for 5, and fluff with a fork. Add 1 tablespoon butter, remaining fresh cilantro and the zest of a lime.
• In a medium skillet, melt butter over medium high heat. Whisk in spices, and when pan is hot, add shrimp. Cook for about 2 minutes per side, then remove from heat and serve over rice with additional cilantro, lime, and avocado slices.