ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chipotle-Spiced Shrimp

Lee Harrelson
Yield 4 servings (serving size: 9 shrimp and about 1/2 cup rice)
Ground chipotle chile adds smoky, slightly sweet spiciness to the dish. Hot paprika makes a good substitute, or use sweet paprika for a milder heat.

Ingredients

  • 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
  • 2 1/2 tablespoons butter, divided
  • 1 teaspoon bottled minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon chipotle chile powder
  • 36 large shrimp, peeled and deveined (about 1 pound)
  • 2 tablespoons dry vermouth
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon sugar
  • 2 tablespoons chopped fresh cilantro

Nutrition Information

  • calories 290
  • caloriesfromfat 29 %
  • fat 9.3 g
  • satfat 4.9 g
  • monofat 2.2 g
  • polyfat 1.1 g
  • protein 25.4 g
  • carbohydrate 24.3 g
  • fiber 0.4 g
  • cholesterol 191 mg
  • iron 3.8 mg
  • sodium 317 mg
  • calcium 73 mg

How to Make It

  1. Cook rice according to package directions, omitting salt and fat.

  2. Melt 1 1/2 tablespoons butter in a large nonstick skillet over medium-high heat. Add garlic to pan; sauté 30 seconds. Add salt, chile powder, and shrimp to pan; sauté 2 minutes. Stir in vermouth, juice, and sugar; cook for 2 minutes or until shrimp are done. Remove from heat; stir in remaining 1 tablespoon butter and cilantro. Serve over rice.