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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.
This recipe cane out even more delicious than it looked. I didn't use raw shrimp it was frozen but it worked all the same. And I didn't have jasmine rice just regular long grain white rice so I added knorr chicken seasoning to add some flavor. I'll definitely be making this one again!
I made this - it was wonderful! I used Jasmine rice and the texture was perfect. I did make one small change - added a little Cajun seasoning at the end because it was otherwise a little bland. Everyone loved it!
Very yummy. I made this a few days ago. I didn't have any problem when using jasmine rice. I used a cast iron skillet. Next time I cook it, which I definitely will be doing, I would use a different skillet. My shrimp didn't get that nice seared look and taste.
Made this recipe tonight. It was okay but definitely felt something was missing. Not sure I'll make it again.
Any ideas for adding a little crunch to this? I felt like that was the only element missing. Otherwise, a very delicious dish!
I bet slivered almonds would be good in this.
Tostadas or tortilla chips would be perfect for adding crunch. Almonds sound good, too 🙂
Made this tonight -- 8/16/16 -- and it is very good. The problem others had with their rice is probably because of the rice they used and/or their skillet. My rice actually took longer to cook, as it was still hard after 15 mins (my brown rice probably was a little stale). Just watch your rice and test it regularly if need be. I also may have added a little more lime juice than called for (just poure from a bottle), but I didn't add any salt, so it probably evens out. 😉 Again, very good. Will make it again!
Just made this, I didn't use chicken broth. It came out good! I also added fried sweet plantains.
Substitute Quinoia for the rice! Yum!
Spelling...when you get a chance
And why? Rice is more tasty. Neither one is amazingly healthy. Don't believe everything you read.
Pet peeve: Rude criticisms of a comment due to a simple misspelling in an online comment. It happens. Especially with the word quinoa. No biggie.
As for quinoa versus rice, the former has more protein, for sure, though I don' t think anyone is slagging rice per se. But sometimes it's nice to change things up.
Thanks for the substitution idea, Heide!
I was derailed from cooking so my husband (who rarely cooks) made this tonight. He declared that it was easy, it was very quick, and we all thought it was delicious! Thank you for the great recipe!
I made this dish today was and it was incredible! I left out the water... which kept the rice from being mushy and was able to feed a family of 5 for less than $25. I would definitely make this dish again!
Do I just use the beans straight from the can or boil them first?
Use straight out of can
Could I make this with brown rice?
I made it with brown rice and it turned out just fine!
Yes, brown rice should work, just follow the rice cooking instructions on the package not to overcook the rice.
Sorry but this recipe didn't turn out right. The rice was way too mushy. The water probably shouldn't have been added and the rice should have been toasted before. Sad about it.
I was taught to cook rice...first you saute then for every cup of rice you add 1 and 1/2 cup of fluids...comes out fluffy everytime. If it's mushy...to much water ot you didnt let the water dissolve before placing the lid and lowering the heat.
Did you drain the liquid from the beans or try to cook off the extra liquid and overcook the rice?
Drain the liquid from the beans.
I must've done something wrong because it was a little bland and mushy.
We made this tonight. Absolutely amazing!! SO delicious!!
Just made this. Absolutely to die for! So good!!