Chili-Lime Shrimp Bowls with Black Bean-Mango Salsa Recipe

Directions:

1. For the 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 medium-low and simmer until rice is tender, about 15 minutes. Stir to fluff then add lime juice and chopped cilantro.
2. For the Black Bean-Mango Salsa: Combine all ingredients together in a large bowl then stir to combine.
3. For the 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.
4. Spoon rice into bowls then top with black bean-mango salsa and cooked shrimp.