Grilled Lime Shrimp and Vegetable Rice with Leftov

Lynette !


This recipe makes a main dish and leaves enough for a second meal! I love having leftovers that don't really feel like leftovers!! FOR THE PURPOSES OF THE CULINARY QUEST, the primary recipe is what is submitted for play, not the leftover recipe.


★★★★★ 1 vote

25 Min
20 Min


  • 1 can(s)
    coconut milk, 13.66 ounce
  • 2 clove
    garlic, minced
  • 1 tsp
  • 3 Tbsp
    red pepper jelly
  • 2 Tbsp
    olive oil
  • 1 tsp
  • 1 tsp
    lime zest
  • 6 Tbsp
    fresh lime juice, divided
  • 2 lb
    large raw, peeled and deveined shirmp (fresh preferred)
  • 1 1/4 c
    jasmine rice, uncooked
  • 2
    ears fresh corn
  • 5
    mini bell peppers, assorted colors
  • 1
    sweet onion, cut into 1/2 inch slices
  • 2 tsp
    olive oil
  • such1/2 c
    fresh herbs, chopped (flat leaf parsley,mint, basil, cilantro....your choice)

  • 1/2 c
    celery, chopped
  • 1/3 c
  • 1/2 tsp
    lime zest
  • 1 Tbsp
    fresh lime juice
  • 1/2 tsp
    fresh tarragon, chopped
  • 2 Tbsp
    butter, melted
  • 1 clove
    garlic, minced
  • 4
    hot dog buns
  • 4
    lettuce leaves
  • 4
    lime wedges

How to Make Grilled Lime Shrimp and Vegetable Rice with Leftov


  1. Preheat the grill to 350 to 400 degrees (medium-high) heat.
  2. Bring the first 3 ingredients and 2/3 cup water to a boil in a medium saucepan over high heat.
  3. While the coconut milk mixture comes to a boil, whisk together the red pepper jelly, next 3 ingredients, and 1/4 cup fresh lime juice in a small bowl. Reserve 2 tablespoons of the lime mixture. Combine the remaining lime mixture and shrimp. Let stand 20 minutes.
  4. Meanwhile, stir the rice into the boiling coconut milk mixture. Cover, reduce heat to low, and simmer for 20 minutes or until the liquid is absorbed. Remove from the heat and keep covered.
  5. While the shrimp marinates and the rice simmers, brush the corn, peppers, and onion with 2 teaspoons olive oil, and grill covered with the grill lid, for 8 minutes or until slightly charred, turning halfway through.l
  6. Remove and discard the seeds from the peppers. Chop the peppers. Cut the kernels from the corn cobs. Discard cobs. Chop the onion. Combine peppers, corn, and onion in a bowl.
  7. Remove the shrimp from the marinade, discarding the marinade. Grill shrimp, covered with grill lid, for 3 minutes on each side or just until the shrimp turns pink. Remove the shrimp from the grill; sprinkle with 1 tablespoon lime juice and toss with the reserved 2 tablespoon lime mixture. Reserve half of the shrimp for the leftover dish, Lime Shrimp Rolls.
  8. Stir the remaining 1 tablespoon lime juice into the rice. Stir rice mixture and herbs into the grilled vegetables. Serve the shrimp over the rice and veggie mixture.
  9. For the leftover meal "Lime Shrimp Rolls": Preheat the oven to 375 degrees.
  10. Coarsely chop the reserved shrimp from Grilled Lime Shrimp and Vegetable Rice.
  11. Stir together chopped celery, mayonnaise, 1/2 tsp lime zest, 1 tablespoon lime juice, tarragon, and shrimp in a bowl.
  12. Stir together the melted butter and minced garlic. Spread on the cut sides of the hot dog buns. Bake for 7 to 8 minutes or until toasted.
  13. Place 1 lettuce leaf in each roll; top with the shrimp mixture. Serve with lime wedges. Enjoy!

Printable Recipe Card

About Grilled Lime Shrimp and Vegetable Rice with Leftov

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Southern

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