Name: Shrimp and black bean taco bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/2 cup water; 1 tbsp lime juice; 1/3 cup fresh cilantro, chopped; 5 oz shrimp, peeled and deveined; 1/2 cup black beans, drained and rinsed; 1 1/2 tsp olive oil; 2 1/4 tsp taco seasoning; 3 1/2 tbsp salsa; 1/4 tsp salt

Nutrition

Per serving

471 calories

Protein: 31g; 27% of calories
Carbs: 65g; 55% of calories
Fat: 10g; 18% of calories

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the rice, water, and a pinch of salt. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes. Done when tender and water is absorbed.
Fluff the cooked rice with a fork. Stir in the lime juice and chopped cilantro. Cover to keep warm.
In a 12-inch skillet, heat the olive oil over medium-high heat. Add the shrimp and sprinkle with half the taco seasoning. Cook for 2 to 3 minutes, flip, and cook for 2 minutes more. Done when pink and opaque, 145°F.
Move the shrimp to a plate. In the same skillet, add the black beans and the remaining taco seasoning. Stir for 2 minutes until heated through and well coated. Done when heated through.
Place the cilantro lime rice in a bowl. Top with the seasoned black beans and the sautéed shrimp. Spoon the salsa over the top before serving.

Nutrition

Ingredients

Instructions

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