When I want a light meal, this chile lime shrimp and rice recipe is my safe haven. It's super easy to make and whenever there are leftovers the rice keeps absorbing the flavor for days.
Just a few years back, I would have never seen myself preparing this shrimp and rice dish. The only times I remember Mom preparing any shrimp was for those fancy glasses filled with spicy Mexican shrimp cocktail.
Since those years, I have long gotten over my fear of cooking shrimp in a variety of ways. This shrimp and rice recipe combines my love of rice with tender, steamed, savory chile limón shrimp. This is one of my favorite "go to" meals when I want a little something special for dinner, without the guilt of a heavy meal.
Season the shrimp with Old Bay® seasoning, cayenne pepper, a pinch of salt, pepper, lime juice, and just enough olive oil to coat. Set aside.
In a pan, add 2 tablespoons of olive oil and heat to medium heat. Add the rice and cook, stirring often, until the rice starts to toast and becomes aromatic.
Add the carrots, potato, bell pepper and onion. Cook for 3 to 5 minutes. Add the garlic and chipotle, cook for another minute. Add tomato sauce, chicken broth, chili powder, smoked paprika, cumin, and salt and pepper to taste. Stir to combine. Cover, bring to a boil, reduce heat and cook for 10 to 12 minutes.
Lay the shrimp on top of the simmering rice, spreading them out evenly. Cover and continue cooking, about 5 minutes or until most of the liquid has evaporated. Remove from heat and let stand for 10 minutes.
Fluff the rice with a fork to mix the vegetables evenly before serving. Garnish with lime wedges, chopped cilantro and hot sauce.
If you have key limes available where you live, I would highly suggest you use them for this recipe. The flavors and aromas are amazing compared to regular limes. If jasmine rice is unavailable, you can replace it with long-grain rice. You can also switch the chipotles in adobo for 1/3 chipotle powder.