Mexican · Dinner
Garlic Butter Shrimp and Rice
Arroz con Camarones al Mojo
Mexican rice cooked with tomato, onion, and garlic, topped with butter-and-garlic mojo shrimp seared until pink and glazed in lime, parsley, and chile de arbol, finished with avocado and lime wedges.
$$
12 minsPrep
23 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
16gFat
48gCarbs
4gSugar
3gFiber
720mgSodium
215mgChol
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Instructions
1
Prep
Peel and devein shrimp, pat dry. Mince 5 garlic cloves and 5 garlic cloves separately. Finely dice 1/2 onion, chop 2 medium tomatoes, stem and crumble 6 chile de arbol, chop 3 tbsp parsley for mojo and 1 tbsp for topping. Slice avocado and red onion, cut lime into wedges.
2
Saute
Heat 2 tbsp oil in a lidded saucepan over medium 1 minute. Add diced onion, cook 3-4 minutes until softened. Stir in 5 minced garlic cloves and tomato paste, cook 1 minute until darkened. Add chopped tomato, cumin, oregano, and salt; cook over medium-high 3-4 minutes until tomato collapses and mixture turns brick red.
3
Toast
Add 200g rice to the pan, toast 2-3 minutes over medium-high until pale red-orange, stirring occasionally. Pour in 480ml chicken stock, bring to a simmer over medium-high, then reduce to low, cover, and cook 16-18 minutes until rice is tender.
4
Sear
While rice rests 5 minutes covered off heat, season shrimp with salt and pepper. Heat 2 tbsp butter in a large skillet over medium-high 1 minute. Working in two batches if needed, sear shrimp 90 seconds undisturbed until pink on one side, flip and cook 30 seconds until cooked through. Transfer to a plate.
5
Glaze
Add remaining 2 tbsp butter to the skillet, minced mojo garlic, and crumbled chile de arbol; cook over medium 1 minute until garlic turns pale gold without browning. Return shrimp to skillet, add lime juice and chopped parsley, toss 30 seconds until shrimp are glossy.
6
Plate
Spread cooked rice on two plates, top with shrimp and pan sauce, arrange avocado slices and red onion rings around, garnish with chopped parsley, and serve with lime wedges on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) shrimp
- 200g (7 oz) white rice
- 120g (4.2 oz) avocado
- 60g (2.1 oz) red onion
- 2 whole tomatoes
- 0.5 whole white onion
- 1 whole lime
- 10 garlic cloves
- 6 whole dried chile de arbol
- 60ml (1/4 cup) fresh lime juice
- 480ml (2 cups) chicken stock
- 6 tbsp unsalted butter
- 2 tbsp neutral oil
- 2 tbsp tomato paste
- 4 tbsp fresh flat-leaf parsley
- 1 tsp fine salt
- 0.5 tsp ground black pepper
- 1 tsp ground cumin
- 1 tsp dried oregano