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 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 is one of our favorite recipes … we usually make it about once a month! I only made one little, tiny change … along with the lime juice, we also add a little lime zest. We LOVE lime! 🙂
Thank you, Glenda! So glad you enjoyed this recipe! 🙂
This was simple and stellar.
I’m not sure my family will let me make shrimp and rice any other way.
If you make this often, make sure you save and freeze the shrimp shells.
Make a simple stock with them and use in place of the chicken stock.
Flavor is outstanding.
I am so glad you tried this recipe and enjoyed it! Thank you for such a kind comment.
Loved it. Quick, easy, and delicious. One caution, I used a can of cheap black beans from the corner store (I didn’t realize I was out of beans until half way through the recipe). Since the beans aren’t spending much time soaking up flavors, you can definitely taste a cheaper brand. I definitely plan to add this to my regular cooking rotation.
I am so glad you enjoyed this recipe!
I’m so excited to have found this recipe! I made it last night, and was a little nervous that it would be plain tasting because of the limited seasonings but I ended up being pleasantly surprised by how flavorful it was!
I did make a few changes – I used jasmine brown rice instead of white, which did require more time and water/broth. Also, I sliced up a red bell pepper and boiled it with the rice while it was cooking. The last thing I did differently was use cayenne pepper and smoked paprika instead of the red chili flakes. This dish has amazing flavor, and is just as good as leftovers. Thank you for this recipe, I will definitely be adding it to my regular dishes!
Thank you so much for such a thoughtful comment – I really appreciate you taking the time to write it! So glad you enjoyed the recipe. 🙂
Ummmm… omg I looove cilantro. We made a slightly larger batch of this because we are a family of 5. And I have 3 boys (13,10 and 8) and they annihilated this dish!!! Meal. It was so easy to make. We will def be doing this again. We have also just thought about making the rice as a side dish for tacos some time! Yum
Amy, thank you for such a wonderful comment! So glad you enjoyed this recipe!
I came across this recipe about a year ago while looking for new shrimp dishes to try. I have been making it almost weekly ever since. It has become a staple in my house. I am a college student and it is the perfect dinner as it does not take a lot of time nor a lot of clean up. I usually make enough to meal prep for half the week. The cilantro is a MUST, in my opinion, completely elevates the dish. Thanks for sharing this recipe!
Thank you much for such a kind and thoughtful comment! I am very glad you liked this recipe and made it several times!
Love this dish ! We have been making it for a couple years now. We live on a sail boat and when every any one comes to visits this is on our dinner plans . One pot easy clean up and I have never had anyone leave without asking for the recipe! Just one quick question has anyone substituted chicken for shrimp ? I’m thinking of trying it.
I am so happy you’ve been making this dish several times! That’s the biggest compliment to me! I actually also made this dish with chicken thighs, here is a recipe: One-Pan Chicken Thighs with Cilantro-Lime Black Bean Rice.