Mexican Style Royal® Basmati Rice with Grilled Shrimp

Mexican Style Royal® Basmati Rice with Grilled Shrimp

  • Servings: 4
  • Total Time:

A zesty combination of lime, corn and tomatoes makes this Mexican Style Royal® Basmati Rice with Grilled Shrimp recipe really pop with flavor.


  • 1½ cups Royal® Basmati Rice
  • 1 tablespoon GrapeOla® GrapeSeed Oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 cup tomato sauce
  • 1½ cups vegetable broth
  • 1 cup corn kernels
  • 1½ cups prepared black beans
  • ¼ teaspoon chili powder
  • ¼ teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 2 Roma tomatoes, diced
  • 1 pound peeled and deveined shrimp
  • 1 teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • 2 tablespoons lime juice
  • Skewers soaked for 30 minutes in water
  • 2 tablespoons chopped fresh cilantro leaves for garnish


  1. Heat GrapeOla® Grapeseed Oil in a large skillet over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in rice until toasted, about 2 minutes.
    2. Stir in tomato sauce and vegetable broth. Bring to a simmer, about 2 minutes. Stir in corn, black beans, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat, and simmer until Royal® Basmati rice is cooked through, about 13-16 minutes. Stir in tomatoes. While rice is cooking, prepare the shrimp.
  2. Combine shrimp spices, lime juice, and oil in a medium bowl. Toss to combine. Skewer shrimp. Grill in a pan or outdoor grill, 3 minutes per side of medium/high heat.
  3. Plate Royal® Basmati rice with shrimp and garnish with cilantro.