Chipotle Orange Shrimp with Cilantro Rice Recipe
Introduction
This Chipotle Orange Shrimp with Cilantro Rice is a vibrant, flavorful dish that combines smoky heat with bright citrus notes. Perfect for a quick weeknight dinner, the shrimp are cooked in a creamy chipotle sauce and served over fragrant cilantro rice, complemented by a crisp cucumber salad.
Ingredients
- 1 chipotle pepper (or half for a milder version)
- 3/4 cup heavy cream
- 2 cloves garlic
- 1/2 teaspoon salt
- Zest of one orange
- A drizzle of olive oil
- 1 pound uncooked shrimp, tails removed, patted dry
- 1/2 teaspoon cumin
- 1 1/2 cups white rice (jasmine or long grain)
- 1/2 cup chopped cilantro
- 2 small cucumbers (or one large), thinly sliced
- 1 tablespoon olive oil
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
Instructions
- Step 1: Prepare the cucumber salad by tossing together sliced cucumbers, olive oil, white vinegar, sugar, and 1/2 teaspoon salt. Set aside to marinate.
- Step 2: Make the chipotle orange sauce by blending the chipotle pepper, heavy cream, garlic, 1/2 teaspoon salt, and orange zest until mostly smooth, being careful not to overblend.
- Step 3: Cook the rice according to package directions. Once cooked, stir in chopped cilantro and additional salt to taste. Optionally, add lime juice or orange juice for extra citrus flavor.
- Step 4: Heat a drizzle of olive oil over medium-high heat. Add the shrimp and sauté for about 2 minutes per side. Season with cumin, salt, and pepper while cooking.
- Step 5: Pour the chipotle orange sauce over the shrimp, reduce heat, and simmer for about 5 minutes until the shrimp are fully cooked and the sauce thickens slightly.
- Step 6: Serve the shrimp and sauce over the cilantro rice, accompanied by the refreshing cucumber salad.
Tips & Variations
- For a milder dish, use half a chipotle pepper or remove the seeds before blending.
- Try substituting lime zest and juice for orange for a different citrus twist.
- Swap shrimp for chicken or firm white fish if preferred.
- Add a handful of chopped fresh jalapeño or smoked paprika for extra smoky heat.
Storage
Store leftover shrimp and sauce in an airtight container in the refrigerator for up to 2 days. Keep rice and cucumber salad separate to maintain texture. Reheat the shrimp gently in a pan over low heat to avoid overcooking. The cucumber salad is best eaten fresh but can be refrigerated for up to a day.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used. Thaw them completely and pat dry to ensure they sauté properly without steaming.
How spicy is this dish?
The heat mainly comes from the chipotle pepper, which is smoky and moderately spicy. Adjust the quantity or remove seeds to control the spice level according to your preference.
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Chipotle Orange Shrimp with Cilantro Rice Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A vibrant and flavorful recipe featuring chipotle orange shrimp served over fragrant cilantro rice, accompanied by a fresh and zesty cucumber salad. The dish combines smoky, spicy, and citrus notes, making it a perfect quick and delicious meal.
Ingredients
Cucumber Salad
- 2 small cucumbers (or one large), thinly sliced
- 1 tablespoon olive oil
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
Shrimp and Sauce
- 1 chipotle pepper (or half of one pepper, for a less spicy version)
- 3/4 cup heavy cream
- 2 cloves garlic
- 1/2 teaspoon salt
- zest of one orange
- a drizzle of olive oil
- 1 pound uncooked shrimp, tails removed, patted dry
- 1/2 teaspoon cumin
- salt and pepper, to taste
Rice
- 1 1/2 cups white rice (jasmine or long grain rice preferred)
- 1/2 cup chopped cilantro
- salt to taste
- optional: lime juice or juice of the zested orange
Instructions
- Prepare the Cucumber Salad: Toss together the thinly sliced cucumbers with olive oil, white vinegar, sugar, and salt in a bowl. Set aside to let the flavors meld while you prepare the rest of the meal.
- Make the Chipotle Orange Sauce: In a blender, combine the chipotle pepper, heavy cream, garlic, 1/2 teaspoon salt, and orange zest. Blend until mostly smooth, taking care not to overblend to maintain some texture and depth of flavor.
- Cook the Rice: Prepare the white rice according to the package instructions. Once cooked, stir in the chopped cilantro and salt to taste. For added citrus brightness, optionally mix in lime juice or the juice from the zested orange.
- Cook the Shrimp: Heat a drizzle of olive oil in a skillet over medium-high heat. Add the shrimp in a single layer and sauté for about 2 minutes on each side until they turn opaque and are cooked through. While cooking, sprinkle with cumin, salt, and pepper to season.
- Simmer Shrimp with Sauce: Pour the prepared chipotle orange sauce over the cooked shrimp in the skillet. Reduce the heat to medium-low and let everything simmer together for approximately 5 minutes to allow the shrimp to absorb the smoky and citrus flavors.
- Serve: Plate the cilantro rice topped with the chipotle orange shrimp and sauce. Serve alongside the fresh cucumber salad for a balanced and refreshing meal.
Notes
- For less heat, use only half a chipotle pepper or remove the seeds before blending.
- Do not overblend the sauce; a slightly chunky texture gives more depth and flavor.
- Use fresh orange zest and juice to enhance the citrus notes in the dish.
- Jasmine rice adds a lovely fragrant element but long grain rice works well as a substitute.
- The cucumber salad can be prepared ahead and refrigerated to develop flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican Fusion
Keywords: chipotle shrimp, orange shrimp, cilantro rice, spicy shrimp recipe, easy shrimp dinner, Mexican shrimp, citrus shrimp, cucumber salad
