Cilantro-Lime Black Bean Shrimp and Rice (From @juliasalbumblog)

This one pot dish is loaded with black beans, fresh cilantro, lime juice and delicious sautéed shrimp.  Make this dish one of your go-to quick dinners or for meal prepping.  It is easy to make and delicious!

Total Time: 40 minutes
Yields 3 servings


Cilantro-Lime Shrimp
2 Tbsp olive oil
1-pound large shrimp (raw, peeled, and deveined)
4 garlic cloves, minced
¼ tsp salt
½ tsp red pepper flakes

Cilantro-Lime and Black Bean Rice

2 cups low-sodium vegetable broth
1 cup Jasmine rice, uncooked
¼ tsp salt
2 Tbsp lime juice (freshly squeezed + extra)
15 oz canned black beans (rinsed and drained)
½ cup fresh cilantro, chopped + extra


Cilantro-Lime Shrimp

1. Heat large skillet until hot on medium heat.  Add olive oil (it should not sizzle or burn).  Add shrimp and minced garlic to the skillet, making sure it does not crowd.  Sprinkle ¼ teaspoon of salt and red pepper flakes over shrimp.  Cook shrimp, stirring once or twice, on medium heat, about 3-4 minutes.

2. Remove shrimp from the skillet to a plate.

Cilantro-Lime and Black Bean Rice

1. To the same (now empty) skillet, add vegetable broth, uncooked rice and ¼ teaspoon salt.  Bring to a boil.  Mix everything well.  Reduce heat to low boil simmer.  Cover the skillet with a lid.  Simmer for 15-20 minutes, covered, until the rice is cooked through.

2. Mix in the lime juice, black beans, and fresh cilantro into the cooked rice.

3. Add extra lime juice (~ 1 tablespoon) and extra chopped fresh cilantro to the plate with shrimp, mix to coat shrimp with lime juice and cilantro.  Add shrimp to the skillet with rice and gently reheat.

Nutrition (per serving)Calories 352, Protein 31 g, Sodium 899 mg, Cholesterol 172 mg, Total Carbohydrate 33 g (Dietary fiber 8 g, Sugars 1 g), Total fat 10 g (Saturated fat 1.3 g)


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