Traditionally Shrimp Scampi is an Italian dish with a beautiful balance of lemon and butter. It’s a delicate balance to achieve, but when you do, it’s nothing short of extraordinary. With perfectly cooked shrimp, tossed with pasta cooked to al dente, finished with some freshly chopped parsley, it is a decadent dish to enjoy. I wanted to play around and expound on the flavors of Shrimp Scampi but play an homage to Hispanic flavors.
5 from 6 votes

“Mexican-Style” Shrimp Scampi with Cilantro-Lime Rice

This Italian classic gets a twist with tastes from Mexico. Mexican Shrimp Scampi served with creamy cilantro lime rice is the perfect dinner to impress a special someone.

Course Main Dish
Cuisine American
Keyword mexican shrimp scampi
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 362 kcal
Author ijustmakesandwiches


10 each 26-30 shrimp, raw

  • ½ cup long grain rice
  • 2 tablespoons Anaheim chile small diced
  • ½ each shallot small diced
  • 2 cloves garlic minced
  • 1 cup water
  • 2 teaspoons butter
  • 1 each lime halved
  • 2 sprigs cilantro
  • 4 ounces corn
  • ¼ each jicama peeled and small diced
  • ¼ cup Cotija cheese


  1. In a medium sized mixing bowl, combine shrimp and marinade ingredients, place in Ziploc baggie and marinade for a few hours.
  2. Saute in a small amount of oil, shallot, garlic and chile until softened and translucent.
  3. Add rice and toast for about 2 minutes, stir to keep from sticking.
  4. Add water, cilantro sprigs and cut up lime to the water. Cover with lid and lower heat until a simmer. Cook rice for about 20 minutes, add butter and stir until creamy in consistency. Add chopped cilantro and lime juice to rice.
  5. Set oven to broil. Place corn, chopped jicama on a lined sheet pan. Drizzle olive oil, season with salt and pepper and broil for 5 minutes. Pull and let cool.
  6. Warm a skillet over medium high heat and drizzle oil into bottom of the pan. Add shrimp to pan in a single layer and cook until bottom side is pink. Flip over and cook until other side is pink. Immediately remove from pan.
  7. To serve, place rice on the bottom of the plate, top with corn and jicama, finish with shrimp and sprinkle of Cotija. Serve with a lime wedge on the side to add more acid to dish.
Nutrition Facts
“Mexican-Style” Shrimp Scampi with Cilantro-Lime Rice
Amount Per Serving (6 ounces)
Calories 362 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 27mg 9%
Sodium 308mg 13%
Potassium 355mg 10%
Total Carbohydrates 63g 21%
Dietary Fiber 7g 28%
Sugars 6g
Protein 9g 18%
Vitamin A 7.1%
Vitamin C 39.7%
Calcium 13.2%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.