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.
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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 1/4 teaspoon of salt and 1/2 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 1/4 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.
Delicious cilantro-lime shrimp cooked in olive oil, with garlic and red pepper flakes. Then, it is put on top of cilantro-lime black bean rice. Everything is cooked in one skillet. Minimal cleanup.
- 2 tablespoons olive oil
- 1 pound shrimp , raw, peeled and deveined
- 4 garlic cloves , minced
- 1/4 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 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
- 1/4 teaspoon salt
- 2 tablespoons lime juice freshly squeezed + extra
- 15 oz black beans from the can, rinsed, drained
- 1/2 cup fresh cilantro chopped + extra
- 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 1/4 teaspoon of salt and 1/2 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.
- To the same (now empty) skillet, add chicken broth, uncooked rice, and 1/4 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 1/2 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.
this turned out great!….love the combination of flavors!
I had cooked my own black beans, and was looking for a way to use them……I came across your recipe…..it was delicious!…..I used a cast iron pan and left the garlic(used about 9 cloves) and drippings in the pan and then added the rice etc!…the cast iron created a little crispy rice on the bottom….yummmy!…….this is a keeper!…..will definitely do this again……have you used anything other than shrimp?
thanks for the recipe!!
You’re very welcome! I am so glad you enjoyed this recipe. Comments like yours make my day! Yes, I did make a similar recipe with chicken thighs, take a look: One-Pan Chicken Thighs with Cilantro-Lime Black Bean Rice
Oh my this was sooo delicious…I made it with gluten free tortilla. Thank you for adding this recipe. I added extra everything which made it more yummy lol. Very easy to make…
So glad you liked it! Thank you for stopping by and leaving such a nice comment! 🙂
Let me tell you what… this recipe is bomb! I found it on Pinterest while searching for healthy shrimp recipes. We love all these flavors and I’m putting it on my weekly menu next week. I never do that with recipes so that says a lot!
Thanks so much!
PS- I added a finally chopped jalapeño after the rice was done. So amazing! I can’t wait to make it again. Everyone at the table was raving about. My mother-in-law just walked by right now and said she just has to say again how much she enjoyed and can’t wait for me to make it again! Score! 😉
Amy, your comment made my day! 🙂 So happy everyone enjoyed this recipe! 🙂
this recipe I’m having a hard time understanding. you said once the beans are rinsed and drained add them to the skillet. the beans are going to be very hard and not Cooked so how long are we supposed to leave the beans inside of the skillet? rice cooks faster than beans
You have to use canned black beans that are already cooked. I just changed the wording in the recipe to make this clearer.
Made this for dinner and loved everything about it! Leftovers heated up well too. Will definitely be going in my dinner rotation. Thank you!!!
You’re very welcome, Susan! Thank you for stopping by and leaving your comment! 🙂
What would you serve as a side with this dish?
A good salad would be the best option, I highly recommend this salad if you like basil pesto: https://juliasalbum.com/avocado-salad-tomatoes-mozzarella-basil-pesto/ or if you don’t want basil pesto, try this salad: https://juliasalbum.com/tomato-basil-avocado-mozzarella-salad-with-balsamic-dressing/
You can also serve sauteed green beans: https://juliasalbum.com/garlic-and-bacon-green-beans/ or roasted asparagus: https://juliasalbum.com/asiago-bacon-and-garlic-roasted-asparagus/
We just had a salad on 1/2 the plate, and this recipe on the other half.
Good idea – this is a perfect recipe to serve with salad! 🙂 Very refreshing.