Herbed Shrimp with Cilantro Lime Rice from OXO Chef in Residence JJ Johnson

Chef JJ shares an easy, home-cook friendly recipe for Herbed Shrimp with Cilantro Lime Rice.

1 min read

OXO

Oct 18, 2023

Chef JJ Johnson, James Beard award winner, owner of Fieldtrip, and cookbook author, is a champion of rice. From sustainability to working with local rice farmers, to techniques and recipes, Chef JJ believes rice is culture. This recipe for cilantro lime rice comes from his latest cookbook, The Simple Art of Rice, Recipes from Around the World for the Heart of Your Table.

Chef JJ says, "I used to love the cilantro lime rice my mom made from a box when I was a kid. Now I like to make this fun dish for my family at home. The key, though, is using all fresh ingredients for the rice, including fresh herbs and lime juice. The versatile marinade also tastes great with chicken, swordfish, or grilled vegetables."

Herbed Shrimp with Cilantro Lime Rice

Print Recipe

Cook Time: 35 min

Serving for 3 - 4 people

Ingredients

For the Herbed Shrimp:

Grated zest and juice of 5 limes

1 bunch cilantro, tough stems removed

1 bunch Italian parsley, tough stems removed

1 bunch chives

½ cup extra-virgin olive oil, plus more for the grill

Kosher salt (preferably Diamond Crystal)

1 pound jumbo shrimp, peeled and deveined

½ teaspoon freshly ground black pepper

For the Cilantro Lime Rice:

2 tablespoons unsalted butter

2 cups long-grain white rice, rinsed

3½ cups water

1 teaspoon kosher salt (preferably Diamond Crystal)

1 bunch cilantro, stems removed, leaves chopped

Grated zest of 1 lime

¼ cup fresh lime juice (from about 3 limes)

Directions:

To marinate the shrimp, add the lime zest, lime juice, cilantro, parsley, chives, olive oil, and 1 teaspoon salt to a food processor and pulse to a coarse paste.

Place the shrimp in a bowl and add 1 teaspoon salt, the pepper, and three quarters of the marinade. Toss well to combine, cover, and refrigerate for 30 minutes. Refrigerate the remaining marinade in a small bowl for dipping.

In a medium saucepan, melt the butter over medium heat. Add the rice, stir, and sauté for about 4 minutes, until lightly colored. Add the water, stir, and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.

Remove from the heat and let the rice steam, covered, for 10 minutes.

Fluff the rice with a fork and add the salt, chopped cilantro, lime zest, and lime juice.

Meanwhile, prepare a hot fire in an outdoor grill or preheat a large grill pan over high heat.

Oil the grill grate or the preheated grill pan. Grill the shrimp for 2 minutes on each side, or until cooked through.

Transfer the shrimp to a serving platter. Serve with the rice and the reserved marinade for dipping.