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.
Julia, you never fail to disappointment me & my family! This was another hit ! We loved this shrimp recipe!
I read your comment wrong the first time. 🙂 I am so glad your family loved this one - thank you for your wonderful review! 🙂
I personally would love this dish and plan to make it, but the wife does not like black beans or any beans for that matter. So, I am going to divide it in two and serve it with and without beans. I will probably use chicken as the protein for hers.
Sounds like a great plan, Lawrence! 🙂 Chicken would be just as good as the shrimp here.
Easy, delicious and healthy!
Thinking something with a little sweet crunch might be good to add?
Thank you, Susie! Glad you liked it. I think chopped green onions would be a great addition! 🙂
I just made this for dinner today. My husband loved it and I enjoyed it as well! I juiced half a bag of limes (which had been in the fridge for a while and were starting to turn brown). Margaritas were a great accompaniment to this dish! This recipe is a keeper that I plan to make often! It was also the first recipe I've made from this website. There are many others I can't wait to try!
Cindy, thank you so much for your thoughtful and fun feedback! Love that you served this with margaritas made with freshly squeezed limes! ❤️ I hope you try some of my other recipes and like them as much as this one. 🙂
This was excellent and easy! Followed recipe as written. It was a bit salty so I added a little unsalted butter and heavy cream at the end which transformed it into a “risotto.” Next time, I won’t use any salt in the recipe. A keeper - already shared with friends and family.
Julia, I am so glad you loved this recipe - thank you for taking the time to share your feedback! ❤️ Adding heavy cream to turn it into a "risotto" sounds so delicious, actually! ❤️
Absolutely delicious l am always looking for something new and easy to cook. Thank you Thank you
Janel, thank you for trying this recipe and so glad you loved it! ❤️
FABULOUS dish ! Can it be frozen? It makes a lot which is great & we had leftovers next day but I hope to freeze it & have again! I love ALL your recipes I’ve tried!
This was so delicious! Can’t wait to make it again, and again! Sooo good!
This was delicious & so easy. I added a poblano pepper to the shrimp & garlic. Will add spinach or arugula next time.
Can I refrigerate this meal and reheat again the next day? Does the shrimp not taste good after being reheated in the microwave
Loved this recipe! Will definitely make it again!
So good and so easy! Love that it is one pan!