Chipotle Orange Shrimp with Cilantro Rice
Juicy shrimp sautéed in a smoky chipotle cream sauce with bright orange zest, served over fluffy cilantro-lime rice with tangy quick-pickled cucumbers.
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Instructions
Instructions
1
Slice the cucumbers thinly. Toss with olive oil, white vinegar, sugar, and salt in a bowl. Set aside to marinate while you prepare the rest.
2 whole cucumbers (small, thinly sliced)
1 tbsp olive oil
2 tbsp white vinegar
1 tbsp sugar
½ tsp salt
2
In a blender or small food processor, combine the chipotle pepper, heavy cream, garlic, salt, and orange zest. Blend until mostly smooth — a few small chipotle bits are fine for texture.
1 whole chipotle pepper in adobo (use half for less heat)
¾ cup heavy cream
2 cloves garlic
½ tsp salt
1 tbsp orange zest (from one orange)
3
Cook the rice according to package directions. When done, fluff with a fork and stir in the chopped cilantro and a pinch of salt. Squeeze in a bit of orange or lime juice if desired.
Cook rice
1½ cup jasmine rice
½ cup fresh cilantro (chopped)
4
Heat olive oil in a skillet over medium-high heat. Add the shrimp in a single layer and sprinkle with cumin, salt, and pepper. Cook 2 minutes per side until pink and lightly golden.
Sauté shrimp
1 lb shrimp (peeled, deveined, tails removed)
1 tbsp olive oil
½ tsp ground cumin
5
Pour the chipotle cream sauce over the shrimp and let it simmer for about 5 minutes until slightly thickened. Serve the saucy shrimp over the cilantro rice with quick-pickled cucumbers alongside.
Simmer sauce
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