# Components:
→ Chipotle Lime Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 2 tbsp olive oil
03 - 2 tbsp fresh lime juice (about 1 lime)
04 - 1 tbsp chipotle peppers in adobo sauce, finely chopped
05 - 2 garlic cloves, minced
06 - 1 tsp honey
07 - 1/2 tsp ground cumin
08 - 1/2 tsp smoked paprika
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
→ Cilantro Lime Rice
11 - 1 cup long grain white rice
12 - 2 cups water or low-sodium chicken broth
13 - 1 tbsp olive oil
14 - 1/2 tsp salt
15 - Zest of 1 lime
16 - 2 tbsp fresh lime juice (about 1 lime)
17 - 1/2 cup fresh cilantro, chopped
→ Garnishes
18 - Lime wedges
19 - Extra chopped cilantro
# Preparation Steps:
01 - In a large bowl, whisk together olive oil, lime juice, chipotle peppers, garlic, honey, cumin, smoked paprika, salt, and black pepper. Add shrimp and toss to coat evenly. Cover and refrigerate for 15 to 30 minutes.
02 - Rinse the rice under cold water until the water runs clear. In a saucepan, heat olive oil over medium heat. Add rice and stir continuously for 1 to 2 minutes to lightly toast.
03 - Add water or chicken broth and salt to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed. Remove from heat.
04 - Fluff the rice with a fork, then stir in lime zest, lime juice, and chopped cilantro until evenly combined.
05 - Preheat grill or grill pan to medium-high heat. Thread marinated shrimp onto skewers, ensuring even spacing.
06 - Grill shrimp for 2 to 3 minutes per side until opaque and slightly charred.
07 - Plate the cilantro lime rice and top with grilled shrimp. Garnish with lime wedges and additional chopped cilantro as desired.
