Spicy Garlic Shrimp with Cilantro Rice

Name: Spicy Garlic Shrimp with Cilantro Rice
Cook time: 20 min
Yield: 4 servings
Ingredients: 200 g long-grain white rice rinsed until the water runs mostly clear; 480 ml water for cooking the rice; 4 g salt for the rice cooking water; 15 g fresh cilantro leaves and tender stems finely chopped; 30 ml lime juice freshly squeezed; 2 g lime zest finely grated; 450 g raw shrimp peeled and deveined, patted dry; 12 g garlic cloves minced; 2 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 3 g salt for the shrimp seasoning; 0.5 tsp black pepper freshly ground; 15 ml neutral oil divided; 15 ml neutral oil divided; 20 g unsalted butter divided; 20 g green onion thinly sliced; 0.25 tsp red pepper flakes optional

A warm side of fluffy cilantro-lime rice topped with quickly sautéed shrimp in garlic, chili, and lime. The shrimp stay juicy while the rice carries the seasoning and herbs, so the dish works beside grilled meats, roasted vegetables, or beans.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

200 g long-grain white rice rinsed until the water runs mostly clear
480 ml water for cooking the rice
4 g salt for the rice cooking water
15 g fresh cilantro leaves and tender stems finely chopped
30 ml lime juice freshly squeezed
2 g lime zest finely grated
450 g raw shrimp peeled and deveined, patted dry
12 g garlic cloves minced
2 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
3 g salt for the shrimp seasoning
0.5 tsp black pepper freshly ground
15 ml neutral oil divided
15 ml neutral oil divided
20 g unsalted butter divided
20 g green onion thinly sliced
0.25 tsp red pepper flakes optional

Instructions

In a medium saucepan, combine the rinsed rice, water, and 4 g salt. Bring to a boil over high heat, then cover, reduce to low, and cook for 15 minutes. Remove from the heat and let stand covered for 5 minutes. The rice is tender and the water is absorbed; steam rises when you uncover it.
While the rice cooks, mix the chopped cilantro, lime juice, and lime zest into the hot rice. Fluff gently with a fork. The rice is evenly flecked with herbs and smells bright and citrusy.
In a bowl, toss the shrimp with garlic, chili powder, cumin, smoked paprika, 3 g salt, black pepper, and 15 ml oil until evenly coated. The shrimp are well coated and the spices look evenly distributed.
Heat the remaining 15 ml oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, just until pink and opaque. Add the butter and green onion in the last 30 seconds, tossing to coat. If using, add the red pepper flakes now. The shrimp are curled, opaque, and lightly browned at the edges without becoming firm or rubbery.
Spoon the cilantro rice into a serving dish and top with the shrimp and pan juices. Serve immediately. The dish is hot, aromatic, and ready to eat while the shrimp are still tender.