Crispy Garlic Shrimp and Cilantro Lime Rice
Pan-fried shrimp with golden, crispy garlic slivers served over fluffy cilantro and lime-infused rice. This bright, simple dish comes together in about 30 minutes and delivers restaurant-quality flavor with minimal fuss. Perfect for weeknight dinners or a quick impressive meal.
- Prep
- 15 min
- Cook
- 22 min
- Wait
- 3 min
- Total
- 40 min
- Makes
- 4 servings (about 1½ cups rice and 5 oz shrimp per person)
Steps
Before you start
- Peel and devein shrimp ahead of time if you prefer—they'll stay in the fridge for up to 8 hours
- Measure out rice and liquid before you start cooking so the rice is ready when the shrimp is
- Have all garlic, cilantro, and lime prepped and nearby so you can work quickly at the stove
Start the rice
- In a 2-quart saucepan, combine 1½ cups white rice, 2¼ cups chicken broth, and ¾ teaspoon kosher salt.
- Stir well, then bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover with a lid, and simmer without opening for 18 minutes until the liquid is absorbed and rice is tender.
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Ready when: Liquid is fully absorbed, rice is fluffy and tender
Tip: Don't lift the lid during cooking—steam is essential for fluffy rice. If you're concerned about liquid absorption, listen for a gentle simmer and adjust heat if you hear aggressive bubbling.
Prepare the shrimp
- While the rice cooks, pat the shrimp completely dry with paper towels.
- Arrange them on a plate and season all over with salt and freshly ground black pepper.
- Thinly slice 8 garlic cloves lengthwise into long slivers.
- Have the cilantro chopped and lime zested and juiced and ready to go.
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Ready when: Shrimp are dry, garlic is sliced, herbs and lime are prepped
Tip: Drying the shrimp is crucial—moisture prevents browning and makes them stick to the pan. Paper towels work best; let them sit for a minute if they're very wet.
Crisp the garlic
- Heat 4 tablespoons olive oil in a 10-inch skillet over medium heat.
- Once shimmering, add the sliced garlic and cook, stirring frequently, for 2–3 minutes until golden brown and crispy.
- Watch carefully—garlic burns fast.
- Transfer the crispy garlic to a small bowl, leaving the oil in the pan.
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Ready when: Garlic is deep golden brown and crispy
Tip: Garlic can turn from golden to burnt very quickly. Stir constantly once it starts to color. If it turns dark brown, discard it and start over—burnt garlic tastes bitter.
Pan-fry the shrimp
- With the garlic oil still hot, increase the heat to medium-high.
- Add the seasoned shrimp in a single layer and let them sear undisturbed for 2 minutes until they develop a golden crust on the bottom.
- Flip and cook for another 1–2 minutes until the shrimp are opaque throughout and cooked through (they should be pale pink with just a hint of orange).
- Remove from heat.
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Ready when: Shrimp are opaque pink throughout, no translucent centers
Tip: Don't move the shrimp in the first 2 minutes—they need that contact time to brown. Overcooked shrimp become rubbery; 1–2 minutes per side is usually enough for large shrimp.
Rest the rice and finish
- Once the rice finishes cooking, let it sit covered off the heat for 2–3 minutes.
- Fluff with a fork, then stir in the chopped cilantro, lime zest, and lime juice.
- Taste and adjust salt and pepper as needed.
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Ready when: Rice is fluffy, cilantro and lime are evenly distributed
Tip: The lime juice and cilantro will brighten the rice, so taste before adding extra salt—you may need less than you expect.
Plate and serve
- Divide the cilantro lime rice among four plates or bowls.
- Top each portion with about 5 oz of the crispy garlic shrimp.
- Spoon the remaining garlic-infused oil from the pan over the shrimp, then sprinkle with the reserved crispy garlic slivers.
- Finish with a pinch of red pepper flakes if desired.
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Ready when: Dishes are assembled and ready to eat
Tip: Serve immediately while the shrimp are still warm and the rice is fresh. The crispy garlic will soften if left sitting, so add it just before serving for maximum crunch.
Good to know
Tips
- For maximum crispiness, serve the shrimp on top of the rice rather than mixed in so they don't steam and soften from the residual heat of the rice.
- If you want extra garlic flavor, set aside a small pinch of the crispy garlic slivers before mixing the oil into the rice, and sprinkle it on top at the very end.
- A squeeze of fresh lime juice at the table is always welcome—some guests prefer more brightness than others.
- Pair this with a cold beer, crisp white wine, or a margarita for a casual yet impressive meal.
Make ahead
Peel and devein the shrimp up to 8 hours ahead and store in the refrigerator. Measure out the rice and broth, and prep the cilantro and lime up to 4 hours ahead. The dish itself must be cooked fresh and served immediately—rice and shrimp don't hold well.
Storage & reheating
Leftover rice and shrimp will keep in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat with a splash of water or broth, stirring often. Do not freeze; the shrimp texture suffers significantly. To reheat rice alone, microwave with a tablespoon of water per cup, covered, for 1–2 minutes, stirring halfway through.
Substitutions
- fresh cilantro, leaves and thin stems → fresh parsley or mint. If cilantro tastes soapy to you or you dislike it, use the same amount of flat-leaf parsley for a milder herb flavor, or mint for something more fragrant. Add it at the end just as you would the cilantro.
- white rice (long-grain such as jasmine or basmati) → jasmine, basmati, or short-grain white rice. Any white rice works, though jasmine or basmati will give you slightly better texture and aroma. Short-grain rice will be a bit stickier. Adjust liquid if using a different variety—some absorb more than others.
- large shrimp (26–30 count), peeled and deveined → sea scallops or firm white fish (cod, halibut, or mahi-mahi). Large scallops cook the same way. For fish, reduce the heat slightly and cook 2–3 minutes per side depending on thickness. Fish is more delicate, so handle with a thinner spatula.
- low-sodium chicken broth or water → vegetable broth or water. Vegetable broth is milder and works just as well. Water is fine too—the rice will taste a bit less rich, but cilantro and lime will carry the flavor.
