Cilantro Lime Rice with Coconut Shrimp

Posted by Olivia on Thursday, March 13th, 2014

Cilantro Lime Rice with Coconut Shrimp

The Gourmet Gals are at it again! This time clearly looking forward to springtime and warmer weather. This bright and refreshing dish features Lime Olive Oil and Coconut Balsamic Vinegar, our oil and vinegar of the month (15% off thru March)! Try this on a Sunday afternoon paired with a chilled glass of Jacuzzi Family Vineyard’s Arneis – yum!

Made with these products from The Olive Press:

  • 1 cup rice (uncooked)
  • 1 package cherry tomatoes, halved
  • 12 oz of whole black beans
  • 1/2 package of frozen corn (or fresh if in season)
  • 1 clove garlic grated
  • 1 bunch of cilantro, chopped
  • 1 lime
  • 3 tablespoons lime olive oil
  • Marinade
  • 1 lb shrimp
  • 1/4 cup lime olive oil
  • 1/4 cup coconut balsamic
  • 1/2 bunch cilantro, chopped
  • 1 clove of garlic, grated
  • Zest of 1 lime
  • Juice from 1/2 a lime
  • Salt to taste

  1. Cook the rice according to packaging. Once cooked drizzle on the lime olive oil
  2. In a skillet heat corn, black beans and garlic with lime olive oil and splash coconut balsamic until corn starts to brown. Take off heat and stir into rice. Let cool. Once cooled add in chopped cilantro, sliced tomatoes, juice of 1 lime and salt to taste.
  3. Mix together marinade ingredients and place with shrimp in a plastic bag for about 20-30 minutes. Remove from marinade and place in a skillet to cook. Once shrimp have turned pink remove from the pan. Depending a size you can either mix them into the rice salad or if they are larger shrimp place on top. Garnish with a slice of lime.
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