Chili-Lime Shrimp Bowls with Black Bean-Mango Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 cup(s) long grain white rice |
2 cup(s) water |
1 tablespoon(s) canola or vegetable oil |
1/2 teaspoon(s) salt |
1/2 lime juiced |
1/2 cup(s) cilantro chopped |
1 can(s) black beans drained and rinsed |
1 large mango peeled and chopped |
1/4 red onion minced |
1/4 cup(s) cilantro chopped |
3 tablespoon(s) lime juice |
salt and pepper |
2 tablespoon(s) extra virgin olive oil |
1 tablespoon(s) honey |
1/2 teaspoon(s) chili powder |
1 lime juiced |
salt and pepper |
3/4 pound(s) raw jumbo shrimp |
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.
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