Garlic Lime Shrimp With Brown Rice – Bright, Fast, and Satisfying
Shrimp and citrus are a classic duo, and this recipe leans into that pairing in the best way. The garlic brings warmth, the lime adds a clean zing, and the brown rice keeps everything hearty and balanced. It’s the kind of weeknight dinner that feels lively without a lot of fuss.
You’ll get a flavorful plate in under 30 minutes, and it tastes great enough for company. If you’re craving fresh, light, and filling, this hits all the right notes.
Ingredients
Method
- Cook the rice. Rinse 1 cup brown rice. Add to a saucepan with 2 cups water or broth and a pinch of salt. Bring to a boil, cover, reduce heat, and simmer until tender, about 35–45 minutes (or follow package directions). Fluff and keep warm.
- Prep the shrimp. Pat dry with paper towels. Season with 1/2 teaspoon salt, several grinds of pepper, and the cumin if using. Dry shrimp sear better and won’t steam.
- Mince and zest. Finely mince the garlic. Zest one lime and juice two. Keep zest and juice separate for now.
- Make a quick sauce base. In a small bowl, combine lime juice, 1–2 teaspoons honey, a pinch of red pepper flakes, and 1 tablespoon olive oil. Taste and adjust for sweetness and heat.
- Sear the shrimp. Heat a large skillet over medium-high. Add 1 tablespoon olive oil. Arrange shrimp in a single layer and cook 1–2 minutes per side until just pink and opaque. Remove to a plate. Do this in batches if needed.
- Sauté the garlic. Reduce heat to medium. Add 1 tablespoon butter (or a little more oil). Add the garlic and cook 30–45 seconds until fragrant. Don’t let it brown.
- Deglaze and finish the sauce. Pour in the lime-honey mixture. Scrape up any browned bits. Simmer 30–60 seconds to slightly thicken. Stir in lime zest and a handful of chopped cilantro.
- Return the shrimp. Add shrimp back to the pan and toss to coat for 30–60 seconds. Taste and adjust salt, pepper, lime, and honey so it’s bright but balanced.
- Serve. Spoon over warm brown rice. Top with more cilantro and sliced green onions. Add extra lime wedges for squeezing.
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Get Your Program TodayWhy This Recipe Works
This dish relies on a few simple flavors that complement one another. Lime brightens the shrimp without overpowering, while garlic adds savory depth.
A touch of honey balances the acidity, and crushed red pepper gives a gentle heat. Brown rice adds a nutty base that soaks up the pan juices. The result is a fresh, clean, and satisfying meal with a short ingredient list and minimal prep.
Shopping List
- Shrimp: 1 to 1.25 pounds large shrimp, peeled and deveined (tail on or off)
- Brown rice: 1 cup uncooked long-grain or short-grain brown rice
- Garlic: 4–5 cloves, finely minced
- Limes: 2–3 limes (zest of 1, juice of 2)
- Olive oil: Extra-virgin preferred
- Butter: 1–2 tablespoons (optional but recommended for flavor)
- Honey or agave: 1–2 teaspoons
- Crushed red pepper flakes: A pinch to 1/2 teaspoon, to taste
- Fresh cilantro: Small bunch, chopped (or parsley if you prefer)
- Green onions: 2–3, thinly sliced (optional)
- Ground cumin: 1/2 teaspoon (optional for warmth)
- Salt and black pepper: To taste
- Chicken or vegetable broth: For cooking rice (optional, water works fine)
How to Make It
- Cook the rice. Rinse 1 cup brown rice.
Add to a saucepan with 2 cups water or broth and a pinch of salt. Bring to a boil, cover, reduce heat, and simmer until tender, about 35–45 minutes (or follow package directions). Fluff and keep warm.
- Prep the shrimp. Pat dry with paper towels.
Season with 1/2 teaspoon salt, several grinds of pepper, and the cumin if using. Dry shrimp sear better and won’t steam.
- Mince and zest. Finely mince the garlic. Zest one lime and juice two.
Keep zest and juice separate for now.
- Make a quick sauce base. In a small bowl, combine lime juice, 1–2 teaspoons honey, a pinch of red pepper flakes, and 1 tablespoon olive oil. Taste and adjust for sweetness and heat.
- Sear the shrimp. Heat a large skillet over medium-high. Add 1 tablespoon olive oil.
Arrange shrimp in a single layer and cook 1–2 minutes per side until just pink and opaque. Remove to a plate. Do this in batches if needed.
- Sauté the garlic. Reduce heat to medium.
Add 1 tablespoon butter (or a little more oil). Add the garlic and cook 30–45 seconds until fragrant. Don’t let it brown.
- Deglaze and finish the sauce. Pour in the lime-honey mixture.
Scrape up any browned bits. Simmer 30–60 seconds to slightly thicken. Stir in lime zest and a handful of chopped cilantro.
- Return the shrimp. Add shrimp back to the pan and toss to coat for 30–60 seconds.
Taste and adjust salt, pepper, lime, and honey so it’s bright but balanced.
- Serve. Spoon over warm brown rice. Top with more cilantro and sliced green onions. Add extra lime wedges for squeezing.
Keeping It Fresh
Leftover shrimp are best within 2 days.
Store the shrimp and rice in separate airtight containers to keep textures better. Reheat gently over low heat on the stove with a splash of water or broth, or microwave in short bursts to avoid rubbery shrimp. If you plan to meal prep, keep the lime zest and extra herbs aside and sprinkle them on after reheating for a fresher taste.
For freezing, skip it with the shrimp—texture suffers—though the cooked brown rice freezes well.
Why This is Good for You
Shrimp is a lean protein with very little fat and plenty of selenium, iodine, and vitamin B12. Brown rice delivers fiber and minerals like magnesium and manganese, which help with steady energy and digestion. Garlic supports savory flavor without extra calories and contains helpful compounds such as allicin.
Lime provides vitamin C and brightness so you can keep sauces light. Together, this meal is high in protein, moderate in complex carbs, and naturally low in saturated fat if you go easy on the butter.
Pitfalls to Watch Out For
- Overcooking shrimp: This is the big one. Shrimp cook fast and turn rubbery if left too long.
Pull them as soon as they’re opaque and curl into a loose “C.”
- Watery sauce: Wet shrimp or an overcrowded pan lead to steaming. Pat dry and sear in batches for good caramelization.
- Harsh acidity: Lime should be bright, not sour. Balance with a little honey and butter (or extra-virgin olive oil) to round it out.
- Underseasoned rice: Brown rice needs salt and sometimes broth to taste good.
Season the cooking liquid.
- Bitter garlic: Garlic scorches quickly. Lower the heat and keep it moving.
Alternatives
- Protein swaps: Try scallops, firm white fish chunks, or chicken breast slices (adjust cook time). For plant-based, use extra-firm tofu pressed dry, or roasted chickpeas for texture.
- Grain options: Use quinoa, barley, cauliflower rice, or jasmine rice if you want a lighter or faster base.
- Herb changes: Cilantro is classic, but parsley, basil, or mint give a different vibe.
A little dill is great if serving cold as a salad.
- Citrus twist: Mix lime with orange or grapefruit for a softer acidity. Lemon works, but you’ll lose a bit of that tropical edge.
- Spice profile: Add smoked paprika, chili powder, or a pinch of cayenne. For a garlicky kick without heat, skip red pepper flakes.
- Dairy-free: Replace butter with olive oil or coconut oil.
You’ll still get a glossy sauce.
- Vegetable add-ins: Fold in sautéed bell peppers, corn, spinach, or blistered cherry tomatoes to round out the meal.
FAQ
Can I use frozen shrimp?
Yes. Thaw them in the fridge overnight or in a cold water bath for 15–20 minutes, then drain and pat very dry before cooking. Dry shrimp sear better and won’t dilute the sauce.
What size shrimp should I buy?
Large or extra-large (about 16–26 per pound) are ideal.
They cook quickly but still give you a nice meaty bite and don’t overcook as easily as smaller shrimp.
Do I have to devein the shrimp?
If they’re not already deveined, it’s best to do so for a cleaner texture and look. Many bagged frozen options come peeled and deveined, which saves time.
How can I speed this up on a weeknight?
Use quick-cooking brown rice or pre-cooked brown rice packets. You can also prep the garlic, zest, and juice earlier in the day so cooking is mostly searing and tossing.
What if I don’t like cilantro?
Swap it for parsley or basil.
You’ll still get freshness without the distinct cilantro flavor.
Can I make this ahead for meal prep?
Yes. Cook the rice and shrimp, then store separately for up to 2 days. Reheat gently and add fresh lime and herbs right before serving to restore brightness.
How do I keep the shrimp tender?
Cook over medium-high heat, in a single layer, for 1–2 minutes per side.
Pull them the moment they turn opaque and curl into a loose “C.” Residual heat will finish them.
Is there a way to make the sauce creamier?
Whisk in a small knob of butter at the end (off heat) for a quick pan emulsion. For dairy-free creaminess, add a spoonful of tahini or coconut milk, then balance with extra lime.
Wrapping Up
Garlic Lime Shrimp with Brown Rice delivers lively flavor with minimal effort. The lime keeps things bright, the garlic adds savory punch, and the brown rice ties it together in a wholesome way.
With a few smart steps—dry shrimp, quick sear, and balanced sauce—you’ll get a reliable, tasty dinner that fits busy schedules. Keep lime wedges on the table, and you’re set for a fresh finish every time.
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