To prepare rice, cook rice according to package directions, omitting salt and fat. Add cilantro, oil, cumin, 1/4 teaspoon salt, 1/4 teaspoon pepper, and green chiles, stirring to combine.
To prepare shrimp, while rice cooks, combine shrimp, garlic, lime rind, 1/4 teaspoon salt, chile powder, and 1/4 teaspoon pepper in a medium bowl, tossing to coat shrimp.
Heat a large skillet over medium heat. Coat pan with cooking spray. Add shrimp to pan; sauté 3 minutes. Stir in lime juice and butter; cook 1 minute, tossing to coat. Remove from pan. Serve shrimp with rice.
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Oh my goodness! I can't understand the bad reviews. We loved the shrimp! I didn't make the rice. Forgot to get green chiles. But the shrimp was delicious! My teenage daughter, who's favorite food is shrimp, inhaled this. It made a lovely sauce in the pan that soaked into the couscous I served it with. I did add a little extra salt & may decrease the lime juice a tad next time. I doubled the shrimp & all the sauce ingredients & it was barely enough for five shrimp lovers. Will definitely make this again.
This was spicy but really, really good. My husband absolutely loved it! My rice turned out a bit thick and sticky and fluffy. The avocado and radish salad on the side mentioned was also super easy to make and good. Very good quick meal!
I just used the shrimp part of the recipe and served it over a bed of mixed greens with red onion, avocado and navel orange slices - with a citrus vinaigrette. It was DELICIOUS! Look forward to making the rice some time.
I dunno, I am pretty sure I added the right amount of Chipotle Chile Pepper, but it was uncomfortably spicy for my husband and I. And we do enjoy some amount of spicy! Personally we found it almost inedible. :( It sounded so good, but we were disappointed.