Name: Shrimp taco bowl with black beans
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/3 cup water; 3/4 tsp salt; 1/3 cup canned black beans, drained and rinsed; 1/2 tsp cumin; 9 oz shrimp, peeled and deveined; 3/4 tsp chili powder; 1/4 tsp garlic powder; 3/4 tsp avocado oil; 3/4 medium tomato, diced; 2 1/2 tbsp red onion, finely diced; 1 jalapeno, seeded and minced; 1/3 cup fresh cilantro, chopped; 2 tsp lime juice

Nutrition

Per serving

459 calories

Protein: 48g; 41% of calories
Carbs: 52g; 45% of calories
Fat: 7g; 13% of calories

Instructions

Prep 20 min · Cook 15 min

In a small saucepan, combine the rice, water, and a pinch of the salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
In a small bowl, combine the diced tomato, red onion, jalapeno, chopped cilantro, and lime juice. Season with a pinch of salt and set aside to let the flavors meld while the rice rests.
In a medium bowl, toss the shrimp with the chili powder, garlic powder, and a pinch of salt until evenly coated.
Heat the oil in a 12-inch skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 to 3 minutes, flip, and cook for 1 to 2 minutes more until opaque and firm. Done when opaque and firm, 145°F.
Stir the black beans and cumin into the warm cooked rice. Taste and add more salt if needed.
Place the rice and bean mixture in a bowl. Top with the seared shrimp and the fresh salsa.

Nutrition

Ingredients

Instructions

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