Chipotle-glazed shrimp with garlic lime rice

chipotle sauce

🥗Healthier: homemade chipotle sauce

💰Cheaper: sriracha

Sriracha is more widely available and less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is a cheaper alternative.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water

Water is a cost-effective option if broth is not available.

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu is a plant-based protein that can be cheaper than shrimp.

Prepare shrimp by removing the shell using kitchen shears, cutting up the back and through the tail for easy peeling.

Wash the peeled shrimp in the sink and remove the intestinal tract, then dry them thoroughly with paper towels.

Make the glaze by mixing 1/2 cup honey, chopped chipotle pepper from a can, and 1 teaspoon tomato paste in a bowl.

Heat a pot on medium heat, add olive oil, and toast 1 1/2 cups basmati rice for about a minute.

Add 3-4 cloves of minced garlic and cook for another minute until fragrant.

Stir in 1 teaspoon of kosher salt and 2 1/4 cups of water, then add the zest of 1 lime.

Bring the mixture to a boil, cover, and reduce the heat to low to simmer the rice until cooked.

Skewer the shrimp, ensuring they are secure and not bunched up, then place them on a baking sheet with a rack.

Brush the shrimp with the glaze and season with salt before placing them under the broiler.

Broil the shrimp for 2-3 minutes, then remove, glaze again, and season the other side with salt.

Flip the skewers and glaze the other side, broiling for another 3-4 minutes until cooked through, checking for doneness by how much they curl up.

Once the shrimp are done, finish the rice by adding juice from 1/2 lime and chopped cilantro, stirring to combine.

Serve the shrimp skewers over the rice, garnished with a lime wedge.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens