Crispy Chili Lime Shrimp

INGREDIENTS

Servings: 4

Large shrimp (21–25), peeled & deveined, thawed	20 shrimp
Cornstarch	1 cup
Vegetable oil (for frying)	1½ cups (as needed)
Spicelopedia® Chili-Lime Adobo	1 tsp
Basmati rice, uncooked	1 cup
Fresh cilantro, chopped	2 Tbsp
Salted butter	2 Tbsp

STEPS

1. Place half of the cornstarch in a medium mixing bowl. Pat half the shrimp dry with paper towels and toss in cornstarch. Repeat with remaining shrimp and cornstarch.
2. Cook rice in chicken broth according to package directions.
3. Heat about ½ inch of oil in a 10-inch sauté pan over medium-high heat. Once hot, add shrimp and cook until one side is golden.
4. Using tongs, flip shrimp and cook the other side until golden. Remove and drain on paper towels.
5. Repeat with remaining shrimp, adding more oil if needed.
6. Season shrimp with Spicelopedia® Chili-Lime Adobo spice.
7. Add chopped cilantro and butter to cooked rice and mix until combined.
8. Serve shrimp over rice and garnish with lime wedges.