When you really need to get dinner on the table in short order – Shrimp is a great protein to start with. It’s pretty versatile and does a great job of picking a huge range of flavors. This is especially true with this super simple but full of flavor shrimp dish – Ginger Lime Shrimp & Rice.
In this recipe, I use Large Shrimp, but you can really use whatever size you can get. Just remember to adjust the cooking time so they aren’t over done. Some people prefer smaller shrimp – but in my home we like the big meaty shrimp! My kids are always super excited with they see shrimp on the meal planner for the week. I think it makes them feel fancy!
Some people question the way I make rice – because I never use water. Once you make rice with chicken broth (you can use veggie broth too!) you will never want to go back to plain water. It gives it so much more flavor, adding a depth to the meal.
There are a couple of items that will make preparing Ginger Lime Shrimp & Rice a little easier. The first is the Skinny Tongs – which I have been in love with since I got them. Some people use extra long chop sticks to turn and flip smaller things while cooking, but I’m just not dexterous enough for that. So I love these skinny tongs that are basically the same thing. The other thing is my absolute favorite shallow pasta bowls. They are the perfect depth to keep the food together but still spread out enough to be a pretty plate! I serve probably 80% of meals in them from pasta to rice to soup to salad. They just let you serve up such pretty meals.
Ginger Lime Shrimp & Rice
- 1 cup Carrots shredded
- 1 tsp Parsley
- 1 tbsp Sesame Seeds
For the Rice
- 2 cups Basmati Rice
- 1 qt Chicken Broth
- 2 tbsp Butter
- 1 tsp Garlic Powder
For the Shrimp
- 1½ lb Shrimp large, peeled
- 1 cup Flour
- 2 tbsp Avocado Oil
- ¼ cup Honey
- ¼ cup Coco Aminos or soy sauce
- 2 Garlic Cloves minced
- 2 tbsp Fresh Ginger minced
- 2 tbsp Lime Juice
- Prepare all of the ingredients
- In a sauce pan over medium heat, add all ingredients for rice. Cover with lid and let cook for 20 minutes. Remove from heat but leave on lid until ready to plate.
- In a small bowl, combine ingredients for the sauce and set aside.
- In a small bowl, dredge each shrimp in flour.
- In a large saute pan over medium-high heat, add oil. Cook shrimp, flipping once, for 5-7 minutes. Remove from pan and keep warm. Add sauce mix to pan and let cook for 3 minutes. Add shrimp back to pan and evenly coat with sauce.
- In a shallow bowl, put in helping of rice. Top with portion of shrimp and then garnish with carrots, scallions, and sesame seeds.
Serving up dinner in a bowl is pretty common in my home. This recipe would fit right into my Homemade on a Weeknight Cookbook in the Soups, Salads & Bowls section. If you want more healthier alternatives please check out my cookbook. It’s available in PRINT OR KINDLE eBOOK VERSIONS on Amazon.
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