Super simple grilled smoked paprika and garlic spiced shrimp skewered with red onion and bell peppers topped with a garlic-infused butter sauce with a kick of lime and jalapenos. Served with fragrant warm jasmine rice seasoned with fresh lime zest and cilantro for an irresistible grilled shrimp.
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Perfect for the Cookout
If you're searching for a dish that perfectly balances bold flavors with simplicity, you should definitely try our Grilled Shrimp with Garlic Jalapeño Butter and Cilantro Lime Rice.
This recipe showcases succulent shrimp seasoned with smoked paprika and garlic, skewered alongside vibrant red onion and bell peppers, and then grilled to perfection. The shrimp are topped with a luscious garlic-infused butter sauce that delivers a zesty punch of lime and jalapeños.
Served with fragrant, warm jasmine rice flavored with fresh lime zest and cilantro, this dish offers a delightful blend of heat, citrus, and aromatic fresh herbs, making it a perfect addition to any summer cookout or easy weeknight dinner.
Cuban Mojo
The garlic butter sauce in this recipe is inspired by the Cuban mojo, a traditional marinade made with garlic, citrus juice, and olive oil. For a traditional recipe, check out Fat Girl Hedonist: Cuban Mojo. Mojo has roots in Spanish and African culinary traditions, which were brought to Cuba through colonial and slave trade influences.
Over time, Cuban cuisine has evolved, blending these influences with indigenous Taino ingredients to create a vibrant, flavorful cooking style. In South Florida, Cuban cuisine has gained immense popularity thanks to the large Cuban-American community, which brings its rich culinary heritage to the area, making dishes like mojo-marinated meats, black beans, and rice staples of local dining.
The Miami Community
I grew up in Little Haiti, Miami, where the Cuban culture and its people have always been a significant part of my life. My Cuban neighbors, working alongside them in the kitchen, and learning Spanish all contributed to my Cuban accent and deep appreciation for their culture.
Cuban food is more than just a cuisine to me; it's comfort food that brings back memories of community and shared meals. The flavors and ingredients often remind me of Haitian dishes, with a similar use of garlic, citrus, and spices. This connection between the two cultures has profoundly influenced my cooking style, allowing me to blend the best of both worlds in my culinary creations.
Arroz Verde (Green Rice) Origin
There's a hot debate around the origin of cilantro rice, with many believing that Chipotle popularized this flavorful side dish. However, cilantro rice has deep roots in Mexican cuisine, where it is traditionally known as "arroz verde.", like La Pina en La Cocina: Arroz Verde.
Unlike the simple cilantro-lime rice seen at Chipotle, Arroz Verde is distinct because it involves puréeing cilantro with other ingredients, such as spinach and poblano peppers, to create a vibrant, green-hued rice dish with a richer, more complex flavor.
Cilantro vs Coriander
A fun fact about cilantro is that it is called coriander in many parts of the world; this dual naming comes from the plant's dual usage: "cilantro" refers to the fresh leaves, while "coriander" refers to the seeds.
Coriander spice is widely used in Indian, Mexican, and Middle Eastern cuisines. In India, it's a key ingredient in spice blends like garam masala and curry powders and is used to flavor a variety of dishes, from curries to chutneys.
In Mexican cuisine, coriander seeds are often found in salsas, soups, and stews, adding a warm, citrusy note. Middle Eastern cuisine also makes heavy use of coriander, especially in dishes like falafel, tagines, and spice blends such as baharat and za'atar.
More Shrimp and Skewered Recipes
- Hot Honey Lemon Chicken Skewers with Asparagus
- Spicy Cajun Shrimp Rice Bowl with Lemon Remoulade
- Best Spicy Sauteed Chili Lemon Garlic Shrimp and Vegetables
- Spicy Creole Shrimp and White Cheddar Cheese Risotto
- Shishito Eggplant Shrimp Stir-Fry
Ingredients with Steps
To ensure a seamless cooking experience, use the appropriate skewer size for your grill pan and soak bamboo or wooden skewers in water to prevent burning. For the rice, rinse it under cold water until clear.
If using a pot, toast the jasmine rice in olive oil, then simmer with water and salt until tender, or use a rice cooker with the manufacturer's instructions. Fluff the cooked rice and mix in lime zest and cilantro, adding lime juice to taste.
Prepare the skewers by coating shrimp, red onion, and bell peppers in olive oil, smoked paprika, garlic powder, salt, and pepper, then thread them onto the skewers. Grill for 3-4 minutes per side until shrimp are cooked and vegetables are charred. For the sauce, melt butter and sauté garlic and jalapeno in the same grill pan; add lime zest and juice, then finish with chopped cilantro and salt.
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe. Check out the live Culinary Glossary here.
- Bamboo Skewers - These wooden skewers have become popular over the years due to their durability and eco-friendly since they are biodegradable. For this dish, I used flat-head bamboo skewers for a nice presentation.
- Jasmine Rice - This long-grain rice is famous for its subtle floral fragrance. But don't be fooled by the name; no Jasmine flowers are used in this rice.
- Lime Juice - Be sure to use freshly squeezed lime juice; the pre-bottle juice is usually used for marinating or "cleaning" meat in the Carribean household. I am not sure what other cultures use it for. But it tends to have a more strong, concentrated flavor you do not want in your sauce or rice.
- Cilantro - For a novice cook, this herb is sometimes confused with parsley due to its flat leaf shape with curvy edge patterns on similar-sized green steams. However, both have their own distinctive taste. Cilantro also tends to be more delicate.
- Zesting - Scraping or cutting off the outer colorful layer of citrus fruits extracts flavorful zest without the bitter white pith, as it contains aromatic oils. Learn more.
- Jumbo Shrimp - Usually categorized as 16/20 shrimp, which means 16 to 20 pieces of shrimp to a pound.
- Jalapeno - If you want it to be hotter, use serrano chili peppers or red Thai chili peppers, both of these compliment the parsley and cilantro herbs in the chimichurri.
See the recipe card for quantities below.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
Prep the Shrimp Skewers
Check out the Easy 15-Minute Marinade for Beef Kabobs; learn how to marinate kebabs differently than this method; it's not just for beef!
Before threading the shrimp and vegetables onto skewers, toss them together in a bowl with the seasoning and olive oil. Adding the oil now will ensure nice charring and prevent sticking to the grill grate.
The amount of shrimp to a pound may vary. I suggest you use jumbo shrimp, considering that the weight depends on whether you bought it fresh, frozen, and/or shelled.
Grill the Shrimp and Make the Sauce
Before using your skewers, ensure they are short enough to fit into a grill pan if you use one instead of an outdoor grill.
For fewer pots to wash, use the same pan to make the garlic butter sauce; you'll probably get extra flavor from the grilled shrimp.
Learn all about cast iron care here.
Whether you use your outdoor grill or grill pan, the char from my cast iron grill grate gives it that distinctive grilled taste.
Substitutions
Dairy-Free
- Unsalted Butter - Look for dairy-free / plant-based kinds of butter.
- You can also use a different oil, such as olive or avocado. I do not recommend using coconut because of its distinctive flavor.
- Usually, plant-based butter is oil anyway but has been emulsified, where they are blended or whipped to incorporate air by breaking down the molecules, making the consistency thick and whiter.
Gluten-Free
- Yay! This recipe is already gluten-free.
Vegetarian
- Shrimp - Check out The Hidden Veggies: Vegan Shrimp post on how to make your homemade vegan shrimp. Also, you can use mushrooms as a substitute in this recipe; I suggest using hearty mushrooms like cremini (baby bella), portobellos, and king trumpets or oyster mushrooms.
Convenience
- Vegetables - Looking to use up some vegetables in your fridge? Look for ones that can be uniform with the shrimp, and cook for about 6 to 7 minutes for jumbo shrimp. You can use half-sliced mushrooms, jumbo asparagus, or cherry tomatoes.
- Jasmine Rice - Use your favorite medium to long-grain rice, where the grains can separate easily, and incorporate lime zest, juice, and cilantro.
- Cilantro - If you do not like cilantro, you can use parsley instead.
- Tri-Color Bell Peppers - Replace with green, yellow, or red bell peppers.
- Smoked Paprika and Garlic Powder - Switch these out for your favorite seasoning. This will actually work great with Creole seasoning or lemon pepper.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
- Garlicky Shrimp Tacos - Easily make tacos, but remove the cooked ingredients into grilled soft flour or corn tortillas. Serve with thinly shredded cabbage, sliced avocados,
- Crusty Bread - Slice and toast a thick piece of artisanal bread, remove the cooked food from the skewers on top of the bread, and drizzle with the garlic butter sauce.
- Shrimp Bowl - Turn this into a rice or salad bowl by removing them from the skewered and serving them with the cilantro rice and your favorite vegetables or beans.
Equipment
- Skewers - Use metal or wooden skewers. Each skewer should be able to hold 4 jumbo shrimp pieces alternating with vegetables. The length will really matter if you are using a grill pan, so make sure to measure the skewers in your pan before using them.
- Pot or Rice Cooker - Depending on how you are going to cook your rice. When it comes to rice cookers, I recently made the switch to the 3-cup Zojirushi Rice Cooker for more reliability.
- Mixing Bowls - Used to season the shrimp and vegetables.
- Grill Pan or Outdoor Grill - Used to grill the shrimp skewers. For this recipe, I used the Lodge Cast Iron Grill Pan.
Kitchen Must Haves - Find other tools I use here.
Storage
- Refrigerator - To store in the fridge, place the shrimp, garlic butter, and rice together or separately in a shallow 2-inch container to cool down quickly. Then, store it in an airtight container. The meal will last up to two days.
- Freezer - Follow the refrigeration process mentioned above. Then, place it in the freezer in a labeled, airtight container.
For meal prep, I use Freshware Meal Prep Containers.
Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer. Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.
Get the Zojirushi Micom Rice Cooker.
Cooking Tip
- Over Cooked Shrimp - A good cooking tip to identify overcooked shrimp is to look at the texture and color: overcooked shrimp will be curled tightly into a "C" shape, feel tough and rubbery, and appear dry with a white, opaque color instead of a translucent, slightly pink hue.
Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab. Click here for an extended live Culinary Glossary.
Frequently Asked Questions
Shrimp are perfectly cooked when they turn pink and opaque with a slight sheen. They should form a loose C shape and have a firm but tender texture. Avoid cooking them until they curl tightly into a O shape, which indicates they are overcooked and may be tough and rubbery.
To prepare shrimp and vegetable skewers for the grill, alternate shrimp with vegetables on the skewer. Make sure all pieces are similar in size for even cooking. Soak wooden skewers in water for 30 minutes before threading to prevent them from burning on the grill.
To prevent shrimp from sticking to the grill, preheat the grill to medium-high heat first and ensure the grates are clean.
Lightly oil the grill grates or brush the shrimp and vegetables with olive oil before placing them on the grill. Avoid moving the skewers too early; let them cook for 3-4 minutes per side until they easily release from the grill.
Shrimp Recipes
Looking for other shrimp recipes like this? Try these:
- Jerk Fajita Trio: 3 Must-Try Recipes for a Spicy Weeknight Cook-Up
- Air Fryer Jerk Shrimp Fajitas | Easy Caribbean in 20 Minutes
- Spicy Cajun Shrimp Rice Bowl with Lemon Remoulade
- Shrimp and Pork Belly Pad Thai - Spring Roll Style
Seafood Recipes
Looking for other Seafood recipes like this? Try these:
- 20 Irresistible Fish Recipes
- Healthy Haitian-Style Creole Spicy Shrimp Pasta
- Seared Snapper Spicy Creole Sauce and Roasted Vegetables
- Sesame Seed-Crusted Ahi Tuna with Spicy Sesame-Soy Sauce
📖 Recipe
Grilled Shrimp Garlic Jalapeno Butter and Cilantro Lime Rice
Ingredients
Cilantro Lime Rice
- 1 cup long-grain jasmine white rice
- 2 cups water
- 1 tablespoon olive oil depending on the method used
- 1 lime zest and juice (juice is optional)
- ¼ cup fresh cilantro chopped
- Kosher Salt to taste
Shrimp Skewers
- 1 ½ pound jumbo shrimp peeled and deveined
- 1 medium red onion cut into chunks
- 2 medium tri-color bell peppers cut into chunks
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 8 Wooden or metal skewers if using wooden skewers, soak them in water for at least 30 minutes
Garlic Lime Jalapeno Butter Sauce
- 4 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 jalapeno seeded and finely chopped
- 1 Lime zest and juice
- 1 tablespoon fresh cilantro chopped
- Kosher Salt to taste
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Note: If using a grill pan, ensure to get the right skewer size that will fit in your grill-pan. Soak bamboo/wooden skewers in water before starting the recipe. Soaking them prevents them from burning on the grill.
- Make the Rice: Rinse the rice under cold water until the water runs clear.
- If Cooking in a Pot: In a medium saucepan, heat the olive oil over medium heat. Add the rice and cook, stirring frequently, for about 2 minutes until the rice is lightly toasted. Then, add the water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 18 to 20 minutes or until the rice is tender and the water is absorbed.
- Remove from heat and let it sit, covered, for 5 minutes.
- If Cooking in a Rice Cooker: Add the rice to the rice cooker with water in a 1:1.5 ratio of rice to water or as instructed by the manufacturers, and cook according to the manufacturer's instructions.
- Finish the Rice: Fluff the rice with a fork or rice paddle, then fold in the lime zest and chopped cilantro. Adding the lime juice is optional; depending on your preference, I suggest adding a small amount at a time.
- Prepare the Skewers: Toss the shrimp, red onion, and baby bell peppers with olive oil, smoked paprika, garlic powder, salt, and pepper in a mixing bowl. Then, alternating between the ingredients, thread the shrimp, red onion, and bell peppers onto the skewers.
- Cook the Skjewers: Preheat a lightly greased grill pan or outdoor grill to medium-high heat. Grill the skewers for 3 to 4 minutes per side or until the shrimp are opaque and fully cooked and the vegetables are slightly charred. Then, set them aside to rest while you make the sauce.
- Make the Sauce: Melt the butter over medium heat in the same grill pan or heated skillet. Then, add the minced garlic, chopped jalapeno, and sauté for about 2 minutes until fragrant. Note: in the grill pan, the ingredients will get in the pan's grill crevices, but don't worry; the goal is to cook the ingredients.
- Stir in the lime zest and juice, and cook for another minute. Then, remove from heat, stir in the chopped cilantro, and season with salt to taste.
- Assemble the Dish: To Serve, place a serving of cilantro lime rice on each plate. Next, lay the grilled shrimp and vegetable skewers on the rice. Then, drizzle the garlic lime jalapeno butter sauce over the shrimp skewers. Finally, garnish with extra cilantro leaves and lime wedges.
Video
Nutrition
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