Chili-Lime Shrimp Bowls with Black Bean-Mango Salsa
Chili-Lime Shrimp Bowls with Black Bean-Mango Salsa are exploding with bright, bold, and zesty flavors. Fresh, fast, and fabulous!
Equipment
- Saucepan
- large bowl
- skillet
Ingredients
Cilantro-Lime Rice
- 1 cup long grain white rice Lundberg recommended
- 1.75 cups water
- 1 Tablespoon vegetable oil
- 0.5 teaspoon salt
- 3 Tablespoons chopped cilantro
Black Bean-Mango Salsa
- 15 oz can black beans drained and rinsed
- 1 medium mango peeled and chopped
- 0.25 small red onion minced
- 0.25 cup chopped cilantro
- 3 Tablespoons lime juice ~1-½ limes
- salt to taste
- pepper to taste
Chili-Lime Shrimp
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon honey
- 0.5 teaspoon chili powder
- salt to taste
- pepper to taste
- 12 oz raw jumbo shrimp
Instructions
Cilantro-Lime Rice
- Bring water, oil, and salt to a boil in a saucepan. Add rice, place a lid on top, then turn heat down to low and simmer until rice is tender, 12-15 minutes. Fluff with a fork then add lime juice to taste and chopped cilantro. Set aside.
Black Bean-Mango Salsa
- Combine all ingredients together in a large bowl then stir to combine.
Chili-Lime Shrimp
- Whisk together all ingredients except shrimp in a large bowl then add shrimp and marinate for 10 minutes. Heat a large skillet over medium-high heat then mist with olive oil or nonstick spray. Add shrimp, being careful not to crowd the pan (may need to do 2 batches,) along with a little of the marinade then saute until no longer pink in the center.
- Spoon rice into bowls then top with black bean-mango salsa and cooked shrimp.
Nutrition
Serving: 1bowlCalories: 472kcal
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