# Components:
→ Chipotle Lime Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lime juice (from about 1 lime)
04 - 1 tablespoon chopped chipotle peppers in adobo sauce
05 - 2 garlic cloves, minced
06 - 1 teaspoon honey
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground black pepper
→ Cilantro Lime Rice
11 - 1 cup long grain white rice
12 - 2 cups water or low-sodium chicken broth
13 - 1 tablespoon olive oil
14 - 1/2 teaspoon salt
15 - Zest of 1 lime
16 - 2 tablespoons fresh lime juice (from about 1 lime)
17 - 1/2 cup fresh cilantro, chopped
→ Garnishes (optional)
18 - Lime wedges
19 - Extra chopped cilantro
# Method Steps:
01 - In a large bowl, combine olive oil, lime juice, chopped chipotle peppers, minced 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 to remove excess starch.
03 - Heat olive oil in a saucepan over medium heat. Add rice and stir for 1 to 2 minutes. Pour in water or chicken broth and add salt. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes until rice is tender and liquid is absorbed. Remove from heat and fluff with a fork.
04 - Stir lime zest, lime juice, and chopped cilantro into the cooked rice.
05 - Preheat a grill or grill pan to medium-high heat. Thread the marinated shrimp onto skewers.
06 - Grill shrimp for 2 to 3 minutes per side until opaque and lightly charred.
07 - Serve grilled shrimp over cilantro lime rice. Garnish with lime wedges and additional chopped cilantro if desired.
