So I’ve entered the swollen feet phase of my pregnancy. It’s about as glamorous as it sounds.
Last week when I was flying home from California, the side of my left foot got a little tickle mid-flight. I reached down to give my tootsie a scratch (sorry, TMI?) and, not being able to actually see my feet because the seat in front of me was approximately 3.5 inches away, I figured it was the bottom air vent causing the irritation.
Which, WHY do they always have those things blasting -15 degree air, might I add?
Anyway, the itching persisted and when I finally arrived home later that night I yanked up my pant legs to see what all the fuss was about. MARSHMALLOWS, people. My feet looked and felt like I had two giant slabs of squishy gel packs strapped to the top. Press on ‘em, and oh! The dimple stays! The itching was caused by my skin expanding, and, well, that’s pretty much that.
Don’t even get me started on my cankles.
Since then I’ve become ace at putting my feet up, and have been trying to limit salt in my diet (save for the cough bag of classic Lays I just HAD to have last night.) I’ve also been adding lots of flavor to my meals using citrus, herbs, spices, and fresh fruits, like in Chili-Lime Shrimp Bowls with Black Bean-Mango Salasa, aka low-sodium magic in a bowl. : )
Fluffy cilantro-lime rice is topped with a homemade black-bean and fresh mango salsa then finished with sauteed shrimp that’s been marinated in chili powder, fresh lime juice, and a drizzle of honey. It is, da bomb.
I just loved the combo of hot rice, cold salsa, and sizzling shrimp, and the flavors of cilantro and lime swirled throughout the dish were unbelievably refreshing. They really set the stage for the smoky-tangy-sweet shrimp. This dish was awesome!
Start the Chili-Lime Shrimp Bowls by creating the chili-lime marinade for the shrimp. I almost want to call this a dressing instead, because you don’t need to marinate the shrimp for very long to get really great flavor. In a large bowl combine 2 Tablespoons extra virgin olive oil, 1 Tablespoon honey, 1/2 teaspoon chili powder, the juice of 1 lime, and a dash of salt and pepper. (It is important to season every layer with a little bit of salt and pepper – but you don’t need much.)
Add 3/4lb peeled –> deveined jumbo shrimp (uncooked) then stash in the fridge while you get the rest of the dish ready.
Next make the Cilantro-Lime Rice which makes up the base of the bowl (pictures borrowed from my Black Bean Soup Recipe!) Bring 2 cups water, 1 Tablespoon vegetable oil and 1/2 teaspoon salt to a boil then add 1 cup long grain rice (I used jasmine) and cook until light and fluffy, about 15 minutes.
Add the juice of 1/2 a lime and 3 Tablespoons chopped cilantro then stir to combine and set aside.
FREAKING LOVE THIS STUFF!
Finally, assemble the Black-Bean Mango Salsa (my favorite part!) In a bowl combine 1 chopped mango (here’s how I chop a mango >>), 1-15oz can drained –> rinsed black beans, 1/4 chopped small red onion, and 1/4 cup chopped cilantro.
Add 3 Tablespoons fresh lime juice, salt, and pepper, then toss everything together. Seriously, keep your spoon outta here or else you won’t have any left for the bowls. This salsa rocks!
Heat a large skillet over medium-high heat then add the shrimp in 2 or 3 batches, cooking until no longer pink, about 2-3 minutes. I also added a splash of the marinade at the end to get that caramelized, sticky-sweet and smokey flavor from the honey and chili powder. Unbelievable!
Scoop the Cilantro-Lime Rice into bowls then top with Black Bean-Mango Salsa and the hot shrimp then dive in!
Chili-Lime Shrimp Bowls with Black Bean-Mango Salsa
For the Cilantro-Lime Rice:
1 cup long grain white rice
2 cups water
1 Tablespoon canola or vegetable oil
1/2 teaspoon salt
juice of 1/2 lime
3 Tablespoons chopped cilantro
For the Black Bean-Mango Salsa:
1-15oz can black beans, drained and rinsed
1 large mango, peeled and chopped
1/4 small red onion, minced
1/4 cup chopped cilantro
3 Tablespoons lime juice (about 1-1/2 limes)
salt and pepper
For the Chili-Lime Shrimp:
2 Tablespoons extra virgin olive oil
1 Tablespoon honey
1/2 teaspoon chili powder
juice of 1 lime
salt and pepper
12oz (3/4lb) raw jumbo shrimp
- 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.
- For the Black Bean-Mango Salsa: Combine all ingredients together in a large bowl then stir to combine.
- 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.
- Spoon rice into bowls then top with black bean-mango salsa and cooked shrimp.
Don’t be intimidated by the length of the ingredient list. Several items like cilantro and limes are used twice, and many of the ingredients are fridge and pantry staples. I was able to make this dish really quickly and easily. Plus you can make the Black Bean-Mango Salsa in advance as it just gets better and better as the flavors meld together in the fridge.
Hope you enjoy (and here’s to unswollen feet!)