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Chili-Lime Shrimp Bowls with Black Bean-Mango Salsa
Chili-Lime Shrimp Bowls with Black Bean-Mango Salsa are exploding with bright, bold, and zesty flavors. Fresh, fast, and fabulous!
Servings 4
Calories 472kcal
Ingredients
For the Cilantro-Lime Rice
- 1 cup long grain white rice ;Lundberg recommended
- 1-3/4 cups water
- 1 Tablespoon vegetable oil
- 1/2 teaspoon salt
- 1/2 lime
- 3 Tablespoons chopped cilantro
For the Black Bean-Mango Salsa
- 15 oz can black beans drained and rinsed
- 1 mango peeled and chopped
- 1/4 small red onion minced
- 1/4 cup chopped cilantro
- 3 Tablespoons lime juice ~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
- 1 lime
- salt and pepper
- 12 oz raw jumbo shrimp
Instructions
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 low and simmer until rice is tender, 12-15 minutes. Fluff with a fork then add lime juice to taste and chopped cilantro. Set aside.
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.
Nutrition
Calories: 472kcal | Carbohydrates: 69g | Protein: 22g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 1195mg | Potassium: 601mg | Fiber: 9g | Sugar: 12g | Vitamin A: 885IU | Vitamin C: 26mg | Calcium: 111mg | Iron: 3mg