Best 4 Cilantro Shrimp Rice Recipes

SPICY GRILLED SHRIMP WITH CUCUMBER CILANTRO RICE

Steps:

• For the shrimp: Combine all of the ingredients except the shrimp in a medium bowl; whisk together. Add the shrimp and toss to combine. Let marinate in the fridge for 1 to 2 hours, if time allows. Meanwhile, soak the skewers in water so they don't burn on the grill.
• Prepare a grill for medium-high heat or a grill pan for high heat. Thread about 4 shrimp onto each skewer, reserving the marinade for basting. Grill the shrimp until just firm, brushing with the marinade, 1 to 2 minutes per side (up to 3 minutes per side, if using a grill pan).
• For the rice: In a medium pot, melt the butter over medium heat and add the rice and garlic. Cook, stirring, until the rice smells a little nutty and is opaque, 1 to 2 minutes. Add the chicken broth, 1/2 teaspoon salt and 1/2 teaspoon pepper, and increase the heat to high. Bring to a boil, then reduce the heat to low, cover and cook the rice according to the package directions (usually 15 to 25 minutes). Fluff the rice with a fork then fold in the cucumber, cilantro, scallions, olive oil and vinegar. Taste for seasoning.
• Serve the rice with the shrimp skewers.

CILANTRO SHRIMP & RICE

Steps:

• Prepare rice according to package directions., Meanwhile, in a large skillet, heat oil over medium-high heat. Add corn, zucchini, red pepper and pepper flakes; cook and stir 3-5 minutes or until zucchini is crisp-tender. Add garlic; cook 1 minute longer. Add shrimp; cook and stir 3-5 minutes or until heated through., Stir in rice, cilantro, lime zest, lime juice and salt. If desired, serve with lime wedges.

GINGER CILANTRO SHRIMP W/JASMINE RICE

Steps:

• Boil your Jasmine rice and leave in the steamer till ur ready to serve. Peel and devein your shrimp, cut into 3 pieces(doing this makes sure that every bite has shrimp in it), season w/sea salt & fresh cracked pepper, a little fresh lime juice and set aside. Clean and slice up your shiitake mushrooms and set aside. Just use the caps as the roots are sometimes tough. To clean, just brush off lightly with a clean & slightly damp kitchn towel. Clean your ginger root (just brush any dirt off as I use the skin as well) & peel your garlic and onion. Wash ur Cilantro and put about a handful to the side for later and the rest you'll chop up with ur onions & garlic. In food processor on pulse chop up your ginger root, garlic, onions, and cilantro together to make the base of the sauce. I like it to be minced well but not too fine.(I like to get a little bite of ginger every now and again). In a non reactive pan or non-stick skillet, put in a little olive oil to sautee your mushrooms,ginger, garlic, onions and cilantro. As the mushrooms will make a natural broth be careful not to add too much chicken broth at this point. You're looking for a saucy consistency...a little thick not too thin)Add in ur sweet chili sauce following the same rule as the chicken broth (not too much but to taste depending on how hot you want it). Let everything marry together for a few, taste it and if you want add some fresh lemon and or lime juice. U can also add at this time some red pepper flakes if u want more of a kick. Taste it again and if the base meets your liking, you can now toss in the shrimp and let them cook in the sauce till they just turn pink (be sure not to over cook the shrimp as they'll become rubbery if you let them go too long. Once the shrimp are nice and pink remove pan from the heat and u can start plating up your dish. With the cilantro you put to the side...do a quick rough chop and sprinkle on top of the dish to make final presentation.

RICE NOODLES WITH SHRIMP AND CILANTRO

Steps:

• 1. Bring a medium pot of well-salted water to a boil. Add the noodles, lower the heat to a gentle simmer, and cook, stirring occasionally, until the noodles are just tender, 5 to 7 minutes. Transfer to a colander and run under cold water to cool slightly. Drain well. In a small bowl, combine the lime juice, sugar, soy sauce, and fish sauce; set aside. In a medium bowl, toss the shrimp with 1 Tbs. of the oil, the coriander, 1/2 tsp. pepper, and 1/4 tsp. salt. Heat the remaining 2 Tbs. oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the red pepper, jalapeño, and shallot, sprinkle with 1/4 tsp. salt, and cook, stirring, for 1 minute. Add the shrimp and cook, stirring, until it turns pink and is almost cooked through, about 2 minutes. Add the lime juice mixture and cook, stirring, until the shrimp is cooked through, about 1 minute more. Add the noodles and half of the cilantro; toss until the noodles heat through and pick up the sauce, 1 to 2 minutes. Serve sprinkled with the remaining cilantro, with the lime wedges on the side for squeezing.