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.Â
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!
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Chili-Lime Shrimp Bowls with Black Bean-Mango Salsa
Description
Chili-Lime Shrimp Bowls with Black Bean-Mango Salsa are exploding with bright, bold, and zesty flavors. Fresh, fast, and fabulous any night of the week.Â
Ingredients
- 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
Directions
- For the Cilantro-Lime Rice: Â 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.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
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!)
Sarah W 05.28.2013
As an OB nurse, I just want to make sure you are aware of the symptoms of pre-elampsia. Swelling that pit’s when pushed in, high blood pressure, seeing funny spots, hyper reflexes… if you have any of those be sure to get checked out. We want healthy moms and healthy babies.
Be sure to drink lots of water even when you are swollen, your kidneys will flush your body out and eventually the extra retained fluid. Keep your feet up and let Ben do the cooking. He needs to make more guest appearances on the blogs :)
This looks great, I’m making the shrimp and rice tonight.
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Kelly @ Inspired Edibles 05.26.2013
I cannot imagine a more exquisite bowl of shrimp. The light in your photo sequence is simply stunning.
p.s. I had to wear my husband’s shoes home from the hospital after giving birth with our first…yup, the swelling was that bad ;-). All is back to normal now though I’m happy to report and we have two healthy and extremely energetic growing boys!
Katie @ Blonde Ambition 05.24.2013
This is like my ideal weeknight meal! Spicy protein and a fresh fruit salsa combo over rice….MMMMMM I love anything loaded up with lime and cilantro!
Brooke: Not On A Diet 05.24.2013
Hands down one of the best things I’ve ever made! So freaking delicious!
Gwen @SimplyHealthyFamily 05.23.2013
Aww man! Not the swollen feet phase! Actually, I’m lucky i never got swollen feet but my body made up for it with pleeeennty of other super annoying pregnancy ailments and mishaps. ;} hang in there!
If this isn’t a perfectly divine meal than I don’t know what is!!! love it. want it. making it!
Alexa 05.23.2013
I slept with compression socks on (the runner’s one), along with avoiding salt where I could as well, the last couple months of my pregnancy and it helped with the swell a lot!
Chung-Ah | Damn Delicious 05.23.2013
Awwww, too cute! Sorry about your cankles but I gotta say, you’re pregnancy is making you glow!
Love this bowl btw. Looks like I’ll stop having to go to Chipotle now!
Vonna Viglione 05.23.2013
Hi Kristin, caught your reference to pantry staples and immediately thought…”now there’s a blog post if ever there was….” I’d love to hear what you always have on hand in your pantry. I suspect my pantry probably isn’t too well stocked by comparison. Seriously, I bet a lot of other folks would be interested too…..
Stacy 05.23.2013
I’m so sorry that you got swollen feet – that stinks. I guess I can no longer be jealous of you ;) Thankfully only 4 weeks left and no swelling for me. I recommend LOTS of water. Cut out the caffeine. I find those two things work for me and I don’t swell. With my first daughter I didn’t swell until about a week after baby and it was only for a day. I can’t wait to make this dish – it’s definitely on my summer pinterest board for after baby arrives since I can’t do onion or pretty much anything with flavor right now.
Julia 05.23.2013
I remember my ankles getting so swollen when I was pregnant! Good excuse for a few foot rubs by the husband maybe?
We love making rice bowls (like at Chipotle!). I love the use of shrimp in these–great idea!
Whitney 05.23.2013
I have a completely unrelated question – have you had any food aversions during your pregnancy? It seems your posts have been pretty constant and food-inclusive, so I was just wondering. I’m at 8 weeks and can seem to stand brown or tan foos at the moment! Boo!
jennifer davis 05.23.2013
I know exactly how you feel! Last summer, when I was pregnant, my feet were enormous. No amount of limiting salt or putting them up really helped either. (sorry to say)
Looks delish!
Tracy 05.23.2013
Awww…I’m sorry about your swollen feet! I loved being pregnant, but that was definitely a part I did not like! I escaped it the first 2 times but not the third. At least it gives you an excuse to sit with your feet up often!
Heidi @foodiecrush 05.23.2013
Oh, how I remember the good old dimpled feed. I had cankles for months! Not to worry, it will all go away but good idea on keeping the sodium on the down low!
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Cat Yates 05.23.2013
Oh girl, don’t get me started on the pregnancy cankles. I feel your pain. :( And I will be trying your shrimp bowls next week. These look so amazing for Summer!
Masha @TheMashaUltimatum 05.23.2013
I actually work for a vein doctor specializing in varicose veins so I have seen the worst of the worst. I….like some of the other above definitely recommend getting some compression hose. IT WILL SAVE YOUR LEGS AND VEINS!!! It will be a bother during the summer hot months BUT it will make them feel better and prevent any varicose veins to occur prematurely in life. I have a couple of pairs myself and they actually can look really cute…I love my purple ty-dye. Prevention is key!
Deanna 05.23.2013
If I happen to have a HUGE (a.k.a. Costco) size bag of pre-cooked shrimp in the freezer, can I use those, thawed, and just quickly flash fry to get warm? This looks AMAZING!
Libby 05.23.2013
This recipe looks so fun and fresh – I will be trying this soon!
Kristin, I’m sure you are getting lots of advice…so here’s a little more : ) I had a baby girl in January, and for the last couple months my legs were sore and swollen. My doc prescribed compression socks and they helped quite a bit…though it was winter so my legs were covered up (compression socks aren’t the most sightly of apparel). My husband had to help get them on in the mornings…ah, that’s love. Anyway, my two cents!