Cilantro-Lime Rice with Shrimp and Snap Peas
Ingredients
- 1½ cupsjasmine rice
- 3 cupschicken broth
- 1 poundshrimp (large, peeled and deveined)
- 8 ouncessnap peas
- 2lime
- ½ cupcilantro (fresh)
- 2 tablespoonsolive oil
- 3 clovesgarlic
- 1 tablespoonginger
- ·salt
- ·black pepper
Prep
- 01
Mince 3 cloves garlic and 1 tablespoon fresh ginger.
- 02
Trim and halve 8 ounces snap peas.
- 03
Juice 2 limes.
- 04
Roughly chop 1/2 cup fresh cilantro.
Method
- 01
Heat olive oil in a large, heavy pot or Dutch oven over medium heat. Add minced garlic and ginger and cook for about 30 seconds, until fragrant.
- 02
Add jasmine rice and stir for 1 to 2 minutes, coating it with the oil and toasting lightly.
- 03
Pour in chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- 04
Stir in snap peas and shrimp, spreading them across the rice. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cover and simmer for another 3 to 4 minutes, until the shrimp are opaque and the rice is tender.
- 05
Remove from heat. Stir in the juice of both limes and the fresh cilantro. Taste and adjust salt and pepper as needed. Serve immediately.
Spice Tips
For subtle heat, stir in a pinch of cayenne pepper or a dash of sriracha in step 4. Fresh jalapeño slices add brightness without heavy spice. A small pinch of white pepper instead of black pepper will keep the dish visually and flavor-wise delicate.
If shrimp are frozen, thaw them in cold water for 5 minutes before cooking. For a vegetarian version, substitute shrimp with 2 cups diced zucchini or additional snap peas, and use vegetable broth instead of chicken broth.