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Craving something fresh this time of year? Try this Cilantro-Lime Shrimp with Black Bean Jasmine Rice - a delicious, easy recipe! I cooked the shrimp in olive oil with minced garlic and then coated it with fresh lime juice and cilantro - YUM! The shrimp is then nestled on top of cilantro-lime black bean rice.
What's great about this cilantro lime shrimp is that prep takes only 10 minutes, then you cook everything in one pan (about 30 minutes total) and just wait until the rice is done. Very easy and good looking dinner!
It's Summer, and I really crave simple, light recipes that are perfect to eat in the hot weather. This cilantro lime shrimp and rice with black beans is perfect for warm Summer nights.
Ingredients for cilantro lime shrimp and rice:
olive oil
1 pound raw shrimp, peeled and deveined
4 garlic cloves, minced
salt
red pepper flakes
lime juice
fresh cilantro
black beans
chicken broth or vegetable broth
uncooked Jasmine rice
Cook's Tips:
- Use large raw shrimp, not small kind. Also, do not use pre-cooked small shrimp. When you use large raw shrimp and cook it with spices, you get so many more juices and so much more flavor!
- With raw shrimp, make sure it's peeled and deveined.
- Do not use pre-cooked rice. Use rice, such as jasmine rice, that takes about 15-20 minutes to cook. This way, the rice has time to absorb all the flavors.
- Use freshly squeezed lime juice - it's not as acidic and has much richer flavor.
How to make cilantro lime shrimp and rice:
First, cook raw shrimp, sprinkled with ¼ teaspoon of salt and ½ teaspoon of red pepper flakes, and minced garlic in a large skillet on medium heat, stirring once or twice, on medium heat, about 3-4 minutes total, until pink in color. Remove shrimp from the skillet to a plate.
To the same (now empty) skillet, add chicken broth, water, uncooked rice, and ¼ teaspoon salt.
Bring to boil. Mix everything well. Reduce the heat to low boil simmer. Cover the skillet with the lid. Simmer for 15-20 minutes, covered, until the rice is cooked through.
Mix in the lime juice, rinsed and drained black beans, and fresh cilantro into the cooked rice.
Mix to combine:
Add extra lime juice (about 1 tablespoon) and extra chopped fresh cilantro to the plate with shrimp, mix to coat shrimp with lime juice and cilantro. Add the cilantro lime shrimp to the skillet with rice and gently reheat.
More delicious cilantro lime shrimp recipes:
Now that you enjoyed this shrimp and rice recipe, why not try, say, cilantro lime pasta with shrimp? It's so refreshingly delicious - it will bring Summer to your table! Or, if you want plain shrimp with cilantro lime flavors, make this cilantro lime honey garlic shrimp that makes a great Summer appetizer.
Cilantro-Lime Black Bean Shrimp and Rice (30-Minute, One-Pan Meal)
Ingredients
Cilantro Lime Shrimp
- 2 tablespoons olive oil
- 1 pound shrimp , raw, peeled and deveined
- 4 garlic cloves , minced
- ¼ teaspoon salt
- ½ teaspoon red pepper flakes
Cilantro Lime and Black Bean Rice
- 2 cups chicken broth or vegetable broth
- 1 cup Jasmine rice uncooked or use any rice that says on the package that it takes 15 minutes to cook it
- ¼ teaspoon salt
- 2 tablespoons lime juice freshly squeezed + extra
- 15 oz black beans from the can, rinsed, drained
- ½ cup fresh cilantro chopped + extra
Instructions
Cooking Cilantro Lime Shrimp
- Heat large skillet until hot on medium heat. Add olive oil - it should run easily but not sizzle or burn. Add shrimp and minced garlic to the skillet, making sure it doesn't crowd, sprinkle ¼ teaspoon of salt and ½ teaspoon of red pepper flakes over shrimp. Cook shrimp, stirring once or twice, on medium heat, about 3-4 minutes total, until pink in color.
- Remove shrimp from the skillet to a plate.
Making Cilantro Lime and Black Bean Rice
- To the same (now empty) skillet, add chicken broth, uncooked rice, and ¼ teaspoon salt. Bring to boil. Mix everything well. Reduce the heat to low boil simmer. Cover the skillet with the lid. Simmer for 15-20 minutes, covered, until the rice is cooked through. You might need to add ½ cup of water if your rice is not completely cooked through.
- Mix in the lime juice, rinsed and drained black beans (from the can), and fresh cilantro into the cooked rice.
- Add extra lime juice (about 1 tablespoon) and extra chopped fresh cilantro to the plate with shrimp, mix to coat shrimp with lime juice and cilantro. Add the shrimp to the skillet with rice and gently reheat.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
I just found this recipe. I didn't have any cilantro so I substituted scalllions. I also didn't have any red pepper flakes so I gave the shrimp a few small splashes of sirracha sauce to kick it up a notch. It worked out fine and the dish was superb. It has a nice tang to it.
So glad you loved, Paul! I love your adjustments - thanks for sharing! 🙂
This was really delicious. I made it exactly as the recipe stated. It is a keeper. My husband, who does not favor beans actually loved it. There are only two of us but I made the full recipe except for decreasing the shrimp to two portions and saved the rest for a side at another meal. I agree that adding veggies would be good too.
Regi, I am so glad you tried this recipe and that both of you loved it! Thank you so much for taking the time to share your 5-star review. 🙂
I loved this. I added a cup of chopped green onion as well as a can of drained manderine oranges. Tasted delicious
Thanks, Mary, for your review! The green onions are an excellent addition! Mandarins sound like a great pairing with shrimp too!
Tasty & easy. Other options: sub 1 cup coconut milk for 1 cup of the chicken stock. Drizzle with a coconut balsalmic vinegar if you have it. I will add some carmelized onion next time. NEEDS vegi. Recommendations? Quartered & diced zucchini? Corn? Diced celery, cooked with shrimp, so still tender crisp?
I love the idea of using coconut milk for this recipe!! As far as extra veggies, canned or grilled corn is a great addition! You can also add chopped or roasted bell peppers, chopped spinach, of course, zucchini, and chopped roasted butternut squash in the winter time!
Have anyone tried to use quinoa for this recipe?
I use quinoa a lot, and can tell you it will be deilcious here instead of rice!
I made this recipe twice this week. It’s so delicious and easy! Thanks for posting it
I am so glad you love this recipe and thank you so much for the 5-star review, Leslie. 🙂
This was so easy to prepare and so delish!
So glad you enjoyed it, Leslie!
Looks delicious! The sodium seems really high for the amount of salt used. ???
Most likely it's due to canned black beans - they can be quite high in sodium. In this case, make sure to buy low-sodium black beans, or no sodium ones.
I’ve been making this a couple of times a month. So easy and we really enjoy it
I made this dish last night. It was easy, quick and delicious. The fresh lime added such a refreshing burst of flavor. We'll be making this again.
I made this last night. It was delicious and so easy to make!
This was excellent! So easy and flavorful! I used wild rice instead of jasmine and it turned out great!
This is delicious and so easy to make! We make it often!
Thank you, Ashley! I am glad it's a favorite! 🙂
This was delicious! I added sautéed sweet onions with the garlic and added chicken sausage. Definitely a keeper!
I love how you added onions and chicken sausage to the shrimp—such a delicious combination!
Can this be made 3 days ahead for a camping trip?
hi Kathy! Yes, you can totally make it 3 days ahead and keep it in the fridge for up to 3 days. Just wouldn’t recommend leaving it unrefrigerated while camping! Keep it nice and refrigerated, and you’re good to go! Have an awesome trip!
I've made this so many times. We love this recipe. And I never realized how easy it us to cook shrimp. One of our FAVORITE meals.
Kathy, I'm so happy it's one of your favorites! Thank you for taking the time to share such a great review! 🙂
Delicious flavors. Added Tajin Clasico after plating.
Yay, glad you loved it, Janinne!
Really good. I had black beans i.cookef fro.m dry beans and frozen shrimp.
Will make again. EASY and tasty.
So glad you enjoyed it! 🙂 Thank you for your review and the 5-star rating! 🙂