Citrus-Glazed Shrimp with Cilantro Rice

Citrus-Glazed Shrimp with Cilantro Rice Recipe
Photo: Jason Wallis; Styling: Cindy Barr
Chipotle chile powder adds smoky heat to Citrus-Glazed Shrimp with Cilantro Rice.


Serves 4 (serving size: about 1/2 cup rice and 6 shrimp)

Recipe from

Cooking Light

Nutritional Information

Calories 344
Fat 10.9 g
Satfat 4.3 g
Monofat 4.2 g
Polyfat 0.9 g
Protein 19.2 g
Carbohydrate 40.7 g
Fiber 1.3 g
Cholesterol 158 mg
Iron 2.8 mg
Sodium 579 mg
Calcium 93 mg


1 cup long-grain white rice
1/4 cup chopped fresh cilantro
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (4-ounce) can chopped green chiles, drained
1 pound large shrimp, peeled and deveined
2 teaspoons minced garlic
2 teaspoons grated lime rind
1/4 teaspoon kosher salt
1/4 teaspoon chipotle chile powder
1/4 teaspoon freshly ground black pepper
Cooking spray
2 tablespoons fresh lime juice
2 tablespoons butter


1. 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.

2. 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.

3. 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.

Mary Drennen,

Cooking Light

December 2013
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