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Grilled Shrimp with Roasted Chile Green Rice

Chile peppers can add an inexpensive boost of flavor to your dishes.

15 minutes
10 minutes


  • 3 tbsp. each: lime juice and olive oil
  • 2 tbsp. white vinegar
  • 4 Anaheim or Hatch chile peppers, divided
  • 1 bunch cilantro
  • 1 clove garlic
  • 1/2 bunch parsley
  • 4 cups cooked long grain rice
  • 1 lb. raw wild Texas gulf shrimp, peeled and deveined
  • 1 clove garlic, minced
  • 2 tbsp. olive oil
  • Salt and pepper to taste


  1. Preheat grill to medium. Grill chile peppers for about 6 minutes or until charred on all sides. When chiles are cool enough to handle, remove peel and seeds and discard.
  2. Place lime juice, olive oil, vinegar, 3 chile peppers, cilantro, 1 clove garlic and parsley in a blender. Blend on high until mixture becomes smooth. Mix into cooked rice; season with salt and pepper and toss in remaining chile, coarsely chopped.
  3. Toss shrimp with minced garlic and olive oil; season with salt and pepper. Grill for 8 to 10 minutes, turning once during cook time. Serve on top of rice.


Per serving: 532 calories, 26 g protein, 20 g total fat (3 g sat., 0 g trans), 61 g carbohydrate, 4 g fiber, 2 g sugar, 182 mg cholesterol, 832 mg sodium, 15 points

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