Chili-Lime Shrimp Bowls with Black Bean-Mango Salsa

By angelahon

Chili-Lime Shrimp Bowls with Black Bean-Mango Salsa

Ingredients

• 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
• 12 oz (3/4lb) raw jumbo shrimp

Preparation

Step 1

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

2.For the Black Bean-Mango Salsa: Combine all ingredients together in a large bowl then stir to combine.

3.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.

4.Spoon rice into bowls then top with black bean-mango salsa and cooked shrimp.