When it's hot out, I love anything and everything with cilantro and/or lime - especially dishes that require very little effort! This recipe is super easy, and makes great leftovers, too. Perfect for a gorgeous summer meal. —ShannieBananie
Sweet Cilantro-Lime Shrimp with Coconut Rice
fresh lime juice
zest of one lime
cloves garlic, minced
freshly ground black pepper
raw shrimp, peeled and deveined
white (or basmati or jasmine) rice
jar store-bought salsa
package medium white flour tortillas
shredded cheese (I prefer Mexican blend)
Super Spicy Guacamole
jalepeno, halved, and seeds removed from ONE half
Combine the coconut milk and water in a medium saucepan; add the rice and cook according to package directions
Preheat the oven to 425 degrees
Spread the peeled and deveined raw shrimp in one layer in a glass baking dish
Whisk together the first 8 ingredients of the Sweet Cilantro-Lime Shrimp recipe. Pour the mixture over the shrimp. The shrimp can be marinated up to an hour before cooking.
Cook the marinated shrimp for 10-12 minutes - keep an eye on it, because shrimp cook very quickly! The shrimp will become pink and opaque throughout when done.
While the shrimp is baking, combine the first 8 ingredients of the Super Spicy Guacamole in a food processor until all of the ingredients are thoroughly combined and resemble the texture of pickle relish (a blender works just as well)
Halve the avocados, remove the pits, and spoon the flesh of the avocados into the food processor. Pulse until combined, but the avocado is still chunky (if you are using a blender, I recommend dicing the avocado by hand and stirring it into the jalepeno-onion mixture)
When the shrimp is fully cooked, melt the shredded cheese onto the tacos either in the oven or the microwave. Serve each taco with the Coconut Rice, Sweet Cilantro-Lime Shrimp, salsa, and the Super Spicy Guacamole. Enjoy!