Lime Chipotle Shrimp Recipe

Prepare marinade

In a medium bowl combine lime juice, olive oil, finely chopped chipotle in adobo, adobo sauce, minced garlic, smoked paprika, ground cumin, kosher salt, black pepper, and honey. Whisk until blended.

Marinate shrimp

Add the shrimp to the marinade and toss to coat thoroughly. Cover and refrigerate for 15–30 minutes (no longer than 45 minutes to avoid over-marinating delicate shrimp).

Cook shrimp

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Remove shrimp from marinade, letting excess drip off. Add shrimp in a single layer (work in batches if necessary) and cook 1.5–2 minutes per side until opaque and just cooked through. During the last 30 seconds sprinkle chopped cilantro over shrimp and toss. Transfer cooked shrimp to a warm plate.

Using a sharp knife or mandoline, julienne the carrot, red bell pepper, and cucumber into matchstick-thin strips, about 2–3 inches long. Thinly slice the red onion into half-moons. Place all vegetables in a bowl.

Dress the vegetables with 1 tablespoon fresh lime juice, 1 teaspoon olive oil, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and the optional 1 tablespoon chopped cilantro. Toss gently to combine and let sit at room temperature while you finish the rice and shrimp so flavors meld.

Bloom saffron

Place saffron threads in a small heatproof bowl, add 2 tablespoons hot water, and let steep 5–10 minutes to release color and aroma.

Cook rice

In a medium saucepan over medium heat, melt 1 tablespoon butter with 1/2 teaspoon olive oil. Add the rinsed rice and stir for 1–2 minutes to coat the grains and lightly toast. Add the 2 cups broth, bloomed saffron (including the liquid), and 1/2 teaspoon salt. Bring to a gentle boil, then reduce heat to low, cover, and simmer undisturbed 15 minutes or until liquid is absorbed and rice is tender.

Remove from heat and let rice sit, covered, 5 minutes. Fluff with a fork before serving.

Divide saffron rice among plates. Top with a portion of julienned vegetables and a generous scoop of lime chipotle shrimp.

Garnish with chopped cilantro and serve with lime wedges on the side. Serve immediately.