Chili Lime Shrimp Bowls With Black Bean Mango Salsa. *KK- tried this but couldn't get any cilantro in town :( would have kicked it up a notch... Added in some tomato and avocado to the salsa and also sautéed the onion and some orange pepper (it was in the fridge) with the shrimp... I threw everything together (salsa too) for a couple minutes at the end. Delicious!

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
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