Chipotle Orange Shrimp with Cilantro Rice

Ingredients

For the Shrimp:

• 1 lb large shrimp, peeled and deveined
• 1-2 chipotle peppers in adobo sauce (adjust for spice preference)
• 1/2 cup fresh orange juice (about 2 oranges)
• 2 tbsp orange zest
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 tbsp honey
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and black pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

For the Cilantro Rice:

• 1 cup long-grain white rice (jasmine or basmati)
• 2 cups water or low-sodium chicken broth
• 1 tbsp olive oil
• 1 tsp lime zest
• 1/4 cup fresh cilantro, finely chopped
• Salt, to taste

Equipment:

• Blender or food processor
• Large skillet
• Medium saucepan with lid
• Mixing bowls
• Zester or microplane
• Tongs

Instructions

Step 1: Prepare the Shrimp Marinade

1. In a blender or food processor, combine the chipotle peppers, orange juice, orange zest, garlic, honey, cumin, smoked paprika, and a pinch of salt. Blend until smooth.
2. Place the shrimp in a large bowl and pour half of the marinade over them, reserving the other half for the sauce. Toss to coat evenly.
3. Cover and refrigerate the shrimp for 15-30 minutes (no longer, as the citrus can start to “cook” the shrimp).

Step 2: Cook the Cilantro Rice

1. Rinse the rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add the rice and toast for 1-2 minutes, stirring constantly, until lightly golden.
3. Add the water or broth, lime zest, and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the liquid is absorbed.
4. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and stir in the chopped cilantro. Keep warm.

Step 3: Cook the Shrimp

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Remove the shrimp from the marinade (discard the used marinade) and add them to the skillet in a single layer.
2. Cook for 2-3 minutes per side, until pink and opaque. Transfer the shrimp to a plate and cover to keep warm.
3. In the same skillet, add the reserved marinade and 2 tbsp butter. Simmer for 2-3 minutes, stirring, until the sauce thickens slightly. Season with salt and pepper to taste.
4. Return the shrimp to the skillet and toss to coat in the sauce.

Step 4: Serve

1. Spoon the cilantro rice onto plates or a large platter.
2. Top with the shrimp and drizzle with the chipotle-orange sauce.
3. Garnish with chopped cilantro and serve with lime wedges on the side.

Serving Suggestions:

• Pair with a simple green salad dressed with lime vinaigrette.
• Serve with warm corn tortillas for a taco-style option.
• Add sliced avocado or a dollop of sour cream for extra richness.

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat gently in a skillet over low heat to avoid overcooking the shrimp.

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Serves: 4