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Wednesday, January 22, 2014

Citrus Glazed Shrimp with Cilantro Rice

citrus shrimp
Citrus Glazed Shrimp with Cilantro Rice

I really like shrimp, but I prefer when people prepare it for me. Ryan's dad makes a lot of great shrimp dishes, so I usually leave the shrimp-cooking up to him and just enjoy it when we're over at their house. It's silly not to make it myself, however, because it's so easy, especially when you buy the frozen stuff that just needs to be thawed and is ready to cook. 
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On our drive home from Cleveland over Thanksgiving weekend, I was flipping through the December issue of Cooking Light and this shrimp recipe stood out to me. Minimal ingredients and preparation time sealed the deal and I immediately added it to our meal plan for the week. I'm happy to say it exceeded expectations, even though I forgot to pick up the green chiles for the cilantro rice! This is another great healthy dish for January, but the tangy shrimp keep you from feeling like you're eating "light" food. 

Looking for other shrimp recipes? Make this green curry shrimp dish

One Year Ago: South Indian Lentil Cakes with Raita and Salty Chocolate Chunk Cookies
Two Years Ago: Chocolate Caramel Banana Hazelnut Tart and Steamed Kale and Broccoli with Sun-dried Tomatoes
Three Years Ago: Mini Double Chocolate Cheesecakes and Mini Turtle Cheesecakes
Four Years Ago: Popovers and Pineapple Orange Pork Chops

Citrus Glazed Shrimp with Cilantro Rice
from Cooking Light December 2013

for the rice-
-1 cup long-grain white rice
-1/4 cup chopped fresh cilantro
-1 tbsp olive oil
-1/2 tsp ground cumin
-1/4 tsp kosher salt
-1/4 tsp freshly ground black pepper
-1 (4 oz) can chopped green chiles, drained

for the shrimp-
-1 lb large shrimp, peeled and deveined
-2 tsp minced garlic
-2 tsp grated lime rind
-1/4 tsp kosher salt
-1/4 tsp chipotle chile powder
-1/4 tsp freshly ground black pepper
-cooking spray
-2 tbsp fresh lime juice
-2 tbsp butter

1. To prepare rice, cook rice according to package directions, omitting the salt and fat called for. Add cilantro, oil, cumin, 1/4 tsp salt, 1/4 tsp pepper, and green chiles, stirring to combine.
2. To prepare the shrimp, while rice cooks, combine shrimp, garlic, lime rind, 1/4 tsp salt, chile powder, and 1/4 tsp pepper in a medium bowl, tossing to coat shrimp.
3. Heat a large skillet over medium heat. Coat pan with cooking spray. Add shrimp to pan and saute for 3 minutes. Stir in lime juice and butter; cook for 1 minute, tossing to coat. Remove from pan and serve with rice.