Chili Lime Shrimp with Mango Brown Rice
Zesty Chili Lime Shrimp with Tropical Mango Brown Rice
Ingredients:
1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper (adjust to taste)
2 limes (1 juiced, 1 cut into wedges for serving)
1 tablespoon honey
1/4 cup fresh cilantro, chopped
Salt and pepper to taste
For the Mango Brown Rice:
1 1/2 cups brown rice
3 cups vegetable broth
1 ripe mango, diced
1/2 red bell pepper, diced
1/4 cup red onion, finely diced
1 jalapeño, seeded and minced (optional)
2 tablespoons olive oil
1 tablespoon lime juice
2 tablespoons fresh cilantro, chopped
Salt to taste
Directions:
In a medium saucepan, combine brown rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes until rice is tender and liquid is absorbed.
While rice is cooking, prepare the shrimp marinade. In a bowl, mix 1 tablespoon olive oil, garlic, chili powder, cumin, cayenne pepper, juice of 1 lime, honey, and half of the cilantro.
Add shrimp to the marinade and toss to coat. Let marinate for 15-20 minutes in the refrigerator.
For the mango rice, once the rice is cooked, transfer to a large bowl and let cool for 5 minutes.
Add diced mango, red bell pepper, red onion, jalapeño (if using), 2 tablespoons olive oil, 1 tablespoon lime juice, and cilantro to the rice. Gently fold to combine. Season with salt to taste.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side until pink and opaque. Be careful not to overcook.
Serve the chili lime shrimp over the mango brown rice. Garnish with remaining cilantro and lime wedges.
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes
Kcal: 385 kcal | Servings: 4 servings