Chili Lime Shrimp Bowls
Ingredients
The shrimp and marinade
-
1
lb
peeled shrimp (40-50)
-
1
tsp
chili powder
-
4
tsp
cooking oil, divided
-
1
tsp
honey
-
1
tsp
soy sauce
-
3
cloves
garlic, divided
-
2
whole
limes
The beans and rice
-
2
cans
black beans (15 oz each)
-
½
tsp
ground cumin
-
2
jalapeños
jalapeños
-
2
cups
long grain white rice
The salsa
-
1
can
crushed pineapple (20 oz)
-
½
whole
red onion
-
1
tsp
salt
-
¼
bunch
fresh cilantro
Instructions
- Marinate the shrimp with chili powder, honey, soy sauce, lime juice, minced garlic, and oil, then refrigerate.
- Cook the rice by boiling 2 cups of rice in 4 cups of water, then simmer for 20 minutes and let sit covered.
- Prepare seasoned black beans by sautéing garlic and jalapeño in oil, adding cumin, and then heating the black beans.
- Make pineapple salsa by draining pineapple, dicing onion and jalapeño, chopping cilantro, and mixing all with lime juice and salt.
- Cook the shrimp in a skillet with the marinade until opaque, then reduce the marinade and coat the shrimp.
- Assemble the bowls with rice, black beans, pineapple salsa, and shrimp, garnishing with cilantro if desired.
Nutrition Facts (estimated)
Servings
6
Calories
585
Total fat
5g
Total carbohydrates
104g
Total protein
33g
Sodium
1045mg
Cholesterol
0mg
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