Arroz con Lima with Grilled Shrimp

Ingredients

• 1 cup (200g) long-grain white rice 1 cup (200g) long-grain white rice
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 bunch of fresh cilantro, finely chopped 1 bunch of fresh cilantro, finely chopped
• Zest and juice of 2 limes Zest and juice of 2 limes
• Salt and pepper to taste Salt and pepper to taste
• 1 pound (450g) large shrimp, peeled and deveined 1 pound (450g) large shrimp, peeled and deveined
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Drain well.
2. 2.
   In a medium-sized saucepan, bring the vegetable broth to a boil. Add the rice, reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and the liquid is absorbed.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.
4. 4.
   Add the cooked rice to the skillet and stir well to combine with the onion and garlic mixture.
5. 5.
   Stir in the chopped cilantro, lime zest, and lime juice. Season with salt and pepper to taste. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
6. 6.
   In a separate bowl, combine the shrimp, lime juice, minced garlic, salt, and pepper. Toss to coat the shrimp evenly.
7. 7.
   Preheat a grill or grill pan over medium-high heat. Grill the shrimp for 2-3 minutes per side or until they are pink and cooked through.
8. 8.
   Serve the Arroz con Lima with the grilled shrimp on top. Garnish with additional cilantro and lime wedges if desired.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly before grilling to remove any grit or sand.

Tips & Tricks

• For added flavor, you can marinate the shrimp for a longer period, up to 30 minutes, before grilling.
• If you prefer a spicier version, add a pinch of red pepper flakes to the rice while cooking.
• Serve the Arroz con Lima with a side of fresh avocado slices for a creamy and refreshing addition.

Serving advice

Serve the Arroz con Lima with grilled shrimp as a main course, accompanied by a fresh green salad or steamed vegetables.

Presentation advice

To enhance the presentation, arrange the grilled shrimp on top of the Arroz con Lima in an attractive pattern. Garnish with additional cilantro leaves and lime wedges for a pop of color.