SEAFOOD****Chili-Lime Shrimp Bowls

By Unblond1

06/03/15-Good for both - the rice and shrimp portions. The recipe originally included a Mango, black-bean salsa, which has been removed as it didn't fit - either texture-wise or taste - add a side veg instead

Ingredients

• For the Cilantro-Lime Rice:
• 1/2 rice-cooker cup basmati or jasmine white rice
• water as needed
• 1 teaspoon sesame oil
• pinch of salt
• juice (and zest) of 1/2 lime
• 2 Tablespoons chopped fresh cilantro
• For the Chili-Lime Shrimp:
• 1 tablespoon extra virgin olive oil
• 1 Tablespoon honey
• 1/4 to 1/2 teaspoon chili powder of choice
• juice of 1/2 lime
• salt and pepper
• 6-8 oz raw jumbo shrimp

Preparation

Step 1

•For the Chipotle-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 medium-low and simmer until rice is tender, about 15 minutes. Stir to fluff then add lime juice and chopped cilantro.

•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 and saute until no longer pink in the center.

•Spoon rice into bowls then top with cooked shrimp. Add remaining marinade to the pan and cook over high heat for a minute or two to reduce and thicken slightly, then pour over the bowls and serve.

Calories 277.9
Total Fat 11.0 g
Saturated Fat 1.6 g
Polyunsaturated Fat 2.6 g
Monounsaturated Fat 6.1 g
Cholesterol 150.7 mg
Sodium 147.6 mg
Potassium 216.1 mg
Total Carbohydrate 24.3 g
Dietary Fiber 0.5 g
Sugars 9.0 g
Protein 21.4 g