Chipotle Orange Shrimp with Cilantro Rice! Tender shrimp in a sweet-meets-smoky cream sauce piled high on cilantro-speckled rice with a side of tangy cucumbers.

This is a fan favorite recipe that’s part of our Fall 2022 SOS Series! View the full series.

Holy yummm.

I love all of the SOS series recipes but I REALLY LOVE THIS RECIPE, all caps necessary.

First of all, juicy, tender, sweet, and delicate shrimp is just automatically really SOS-friendly because it’s so fast to cook (like, five minutes fast) and tastes like you live at a fancy restaurant. So there’s that.

But secondly, that creamy chipotle orange sauce. WUT. It’s so good. Who even knew?! It’s creamy and smoky and sweet – the flavor combination of fresh orange zest and a bold chipotle pepper is a total surprise and yet feels comforting and familiar at the same time. It packs some heat, for sure, but it’s also really luscious and cozy because heavy whipping cream takes everything to the next level (♡) and also because a pile of hot steamy rice will never not be comforting. The zippy cucumbers wake the whole thing up and cut through the richness of the sauce with a little zap and zing and crunch, and just, wow. I love this recipe. Did I say that already?

Ingredients We’re Working with Today

There are a few elements at play here which makes it rank just a little higher on the SOS scale – similar to the Harissa Meatballs with Whipped Feta. But never fear: nothing is difficult. Nothing is overwhelming. Our ingredient list stays short and sweet.

  • shrimp
  • orange
  • chipotle
  • cream
  • cilantro
  • cucumbers

A few pantry staples like salt, garlic, oil, and vinegar round it all out into a complete and total spicy shrimp miracle.

If you need even more shortcuts – skip the cucumbers in favor of an easy no-cutting-board-required side salad. Or use cauliflower rice or pre-cooked rice. But if you can spare the extra five minutes to slice up a cucumber and cook your own rice, you will not be sad about it.

I could cry tears of joy just looking at this saucy, creamy, spicy goodness.

Treat your people! Treat yourself! I mean, because seriously. This one is a TREAT.

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Chipotle Orange Shrimp with Cilantro Rice: FAQs

Is this dish pretty spicy?

Yes – it has some heat to it from the chipotle pepper. Just use just half of a chipotle pepper for a milder version.

How can I make this dairy-free?

Related
Try This Next Tomato Avocado Salad with Edamame

You can sub the cream for canned full-fat coconut milk! It’s good, just not quite as creamy.

This sounds amazing, but I’m allergic to shrimp. Any substitution ideas?

Salmon or chicken could work or some crispy pan-fried tofu for a vegetarian option!

Source notes: I got this idea from my old beloved Cooking Light cookbook Fresh Food Fast which now feels so retro! But man, I love that old thing. There’s a recipe for chipotle orange shrimp in the book – I made a few changes based on some of my preferences, but the flavor idea came from that cookbook. Thank you, CL!

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Description

Chipotle Orange Shrimp with Cilantro Rice! Tender shrimp in a sweet-meets-smoky cream sauce piled high on cilantro-speckled rice with a side of tangy cucumbers. 

Chipotle Orange Sauce:

  • 1 chipotle pepper (or half of one pepper, for a less spicy version)
  • 3/4 cup heavy cream
  • 2 cloves garlic
  • 1/2 teaspoon salt
  • zest of one orange

Shrimp and Rice:

  • a drizzle of olive oil
  • 1 pound uncooked shrimp, tails removed, patted dry
  • 1/2 teaspoon cumin
  • 1 1/2 cups white rice (I like jasmine rice or just plain long grain rice)
  • a big handful of chopped cilantro
  • optional, for serving: zippy cucumbers (see notes)

Notes

Zippy Cucumbers: Thinly slice a few small cucumbers. Toss with a little olive oil, salt, sugar, and white vinegar. Tada!

Blending: The heavy whipping cream will start to get a whipped texture the longer you blend it, so don’t over-blend! We just want the garlic and chipotle mostly smoothed out so they can incorporate into the sauce. I use a little mini-chopper for this. If you accidentally find yourself with a whipped texture that’s okay, it’ll settle down and loosen up once it warms up in the pan.

Shrimp: You do not want your shrimp to be watery, so if you’re using frozen shrimp be sure to fully thaw it and pat the excess water out before sending it to the pan. If there’s some moisture in the pan before adding the sauce you’ll want to drain that out (but that shouldn’t be an issue as long as your shrimp is thawed and dry when it goes into the pan). Also: the shrimp is also good with a pinch of sugar added to it for a little sweetness, or the juice of the orange squeezed in!

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Keywords: shrimp bowl, shrimp and rice, shrimp recipe

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Tomato Avocado Salad with Edamame

I love summer salads like this Tomato Avocado Salad with Edamame that has an amazing cumin-lime vinaigrette! And did you know that edamame is low in net carbs and high in protein!

PIN Tomato Avocado Salad with Edamame to try it later!

This tasty Tomato Avocado Salad with Edamame is something I’d love to make over and over in the summer when fresh tomatoes are so good. And both edamame and avocado are healthy foods that always feel like a treat!

I first made this recipe years ago when frozen edamame was only available in the shell, at least at the stores where I shopped. But now I can get shelled edamame at Kroger near me, and they make it much easier to get this on the table. And recently I came across this recipe back in the archives and got inspired to make it again, and I think the new photos really show off the deliciousness of this combination!

If you’ve enjoyed edamame as an appetizer in a sushi restaurant, I bet you’ll enjoy them in this salad. And if you’re lucky enough to have fresh garden tomatoes, that will only make the salad better!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What is Edamame?

Edamame is the name for immature soybeans that are shelled out of the pod and then eaten, and they’re a favorite appetizer with Asian food. You can probably find shelled edamame, which I do highly recommend, and they are often sold frozen, near the frozen vegetables.

Is Edamame high in carbs?

Edamame does have some carbs, but it’s also very high in fiber. One cup of shelled edamame has about 13.8 carbs, but 8 grams of fiber, and edamame is also high in protein. Check out the nutritional information for edamame and you might be surprised.

How to store avocado so it stays good longer:

I used to look longingly at those big bags of avocados at Costco but never buy them because I couldn’t use that many avocados before they went bad. Then I learned that once avocados are ripe, if you keep them in the fridge they last for days and days without getting any softer. I wish I remembered who told me about this, because that bit of avocado storage information has changed my life.

How to Make Tomato Avocado Salad with Edamame:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  1. Dice the avocados, put in a bowl, then add fresh lime juice and stir until avocado pieces are all coated with lime.
  2. Drain thawed edamame into a colander placed in the sink. Pat dry with paper towels if needed.
  3. I took a photo of the edamame in a measuring cup to show you that a 12 oz. bag of frozen shelled edamame made almost exactly two cups of shelled edamame.
  4. Cut tomatoes in half so you have 2 cups of tomatoes.
  5. Slice green onions, more or less to taste.
  6. For an easy dressing I whisked together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal (links are affiliate links).
  7. I love this dressing with lots of lime, but taste after you mix the dressing and see if you want to add a bit more olive oil.
  8. Mix together tomato and edamame and toss with the dressing. (You might not need all the dressing.)
  9. Then mix in avocado.
  10. Serve salad right away.
  11. This was surprisingly good when it had been in the fridge overnight, although I don’t think it would last more than one day.

Make it a Low-Carb Meal:

I would definitely eat this Tomato Avocado Salad with Edamame as just a whole-meal salad for a light lunch, but it would make a geat side dish for something like Grilled Fish with Lemon and Capers, Grilled Chicken Kabobs with Vegetables, or Marinated Grilled Flank Steak.

More Salads with Avocados

If you’re an avocado fan like I am, check out 26 Amazing Salads with Avocado.

Related
Popular Recipe Blueberry Matcha Latte Recipe – Pinch of Yum

Ingredients

Ingredients

  • 2 small avocados
  • 1 T fresh lime juice
  • 2 cups cherry tomatoes
  • 12 oz. frozen shelled edamame (see notes)
  • 1/2 cup sliced green onion

Cumin-Lime Vinaigrette

  • 4 T fresh lime juice
  • 1/2 tsp. ground cumin
  • 1 tsp. Spike Seasoning
  • 1/2 tsp. Vege-Sal (or salt)
  • 3 T extra-virgin olive oil (more or less to taste)

Instructions

  1. Dice the avocados into a bowl, then add fresh lime juice and stir until avocado pieces are all coated with lime. (This keeps the avocado from turning brown
  2. Thaw frozen edamame overnight in the fridge, then drain into a colander placed in the sink. I would pat them dry with paper towels after they dry,
  3. Cut cherry or grape tomatoes in half until you have enough to make 2 cups of tomatoes. (Or use diced fresh garden tomatoes if you have some!
  4. Slice about 1/2 cup of green onion, more or less to taste
  5. Whisked together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal (or a slightly smaller amount of salt) to make the dressing.\
  6. I loved this dressing with lots of lime, but taste after you mix the dressing and see if you want to add a bit more olive oil
  7. Mix together tomato and edamame and toss with the desired amount of dressing
  8. Then gently mix in the chopped pieces of avocado
  9. Serve salad right away, although this was surprisingly still quite good when it had been in the fridge overnight.

Notes

Twelve ounces of frozen shelled edamame is about 2 cups.

Recipe created by Kalyn.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:
Calories: 198Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 263mgCarbohydrates: 11gFiber: 6gSugar: 2gProtein: 4g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Tomato Avocado Salad with Edamame is a great option for low-carb or Keto diets with only 5 net carbs per serving! All the ingredients here do have some carbs, but they’re also loaded with nutritional benefits, and edamame has lots of fiber so it’s low in net carbs. This is also good or for any phase of the original South Beach Diet, although it might be a bit of a splurge on fat for South Beach.

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type index pages to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This favorite salad with tomato, avocado, and edamame was first posted in 2009, probably with a photo that would make me shudder now. The recipe was last updated in 2023, with greatly improved photos and more information.

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Nutrition Facts

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  • Calories N/A
  • Total Fat N/A
  • Saturated Fat N/A
  • Cholesterol N/A
  • Sodium N/A
  • Total Carbohydrates N/A
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Author

Hi, I'm Alex!

I love sharing easy, healthy, and family-friendly recipes that anyone can make at home.