# What You'll Need:
→ Chipotle Lime Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 2 tbsp olive oil
03 - 2 tbsp fresh lime juice (from 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 ground 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 (from about 1 lime)
17 - 1/2 cup fresh cilantro, chopped
→ Garnishes (optional)
18 - Lime wedges
19 - Additional chopped cilantro
# Directions:
01 - Combine olive oil, lime juice, chipotle peppers, garlic, honey, cumin, smoked paprika, salt, and black pepper in a large bowl. Add shrimp, toss to coat thoroughly, cover, and refrigerate for 15 to 30 minutes.
02 - Rinse rice under cold water until clear. Heat olive oil in a saucepan over medium heat, add rice, and stir for 1 to 2 minutes to toast lightly.
03 - Add water or chicken broth and salt to the saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed and rice is tender. Remove from heat and fluff with a fork.
04 - Stir lime zest, fresh lime juice, and chopped cilantro into the cooked rice.
05 - Preheat grill or grill pan to medium-high heat. Thread marinated shrimp onto skewers, ensuring even distribution.
06 - Cook shrimp on the grill for 2 to 3 minutes per side until opaque and lightly charred.
07 - Plate cilantro-lime rice and top with grilled shrimp. Garnish with lime wedges and extra chopped cilantro if desired.
