dinner · entree · seafood

Chili Lime Shrimp & Rice

Shrimp has always been one of my favorite foods.

It doesn’t matter how you cook it, I’ll eat it.

I’ve been known to ask for shrimp for my birthday dinner. Boiled, fried, cocktail—all of the options are good enough in my book.

As I’ve grown older, I’ve found I rarely have time to pick up a bag of shrimp and cook with it. Shrimp isn’t the most expensive seafood on the market, but it’s not the cheapest bit of protein, either.

When I do decide to treat myself with shrimp, I try to go all out. Whatever recipe I can find that make shrimp the star I will cook.

I found this recipe and put my own spin on it. I covered the shrimp in Tajin (it’s not just for topping stuff with, y’all!) and cooked it with some rice and beans.

It was an incredible meal to eat at work on a busy night. Make sure you have some hot sauce or salsa handy to top it with.


Chili Lime Shrimp & Rice

  • Servings: 4-5
  • Difficulty: Easy
  • Print

A simple skillet meal with chile lime shrimp, rice and beans.


  • 1 lb. large shrimp, uncooked, peeled and deveined

  • 1 TBS. chili lime seasoning

  • 2 TBS. olive oil

  • 1 can black beans, drained and rinsed

  • 1 1/2 cups cooked brown rice

  • Juice of one lime

  • 1 tsp. smokey paprika

  • 1 tsp. cilantro

  • 1 tsp. cumin

  • 1 tsp. garlic powder

  • Salt and pepper

  • Hot sauce, for serving
  • Directions

    1. Season shrimp generously with chili lime seasoning. Meanwhile, heat oil in a large skillet or pot over medium-high heat.
    2. Add shrimp to hot oil and cook until pink, a few minutes on each side.
    3. Add beans and cooked rice to skillet, plus lime juice and seasonings. Let mixture cook for 5-8 minutes on medium-high heat.
    4. Serve with hot sauce.

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