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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.
Would this work with brown rice?
I am sure it would work with brown rice. But you will have to adjust cooking times and possibly the amount of water. I know that brown rice takes longer to cook, so keep that in mind.
Has anyone tried this with riced cauliflower, instead of rice?
Big Hit! We have been trying Instant Pot, Sugar Detox, Whole 30, all-around-healthy meals and I have been waiting on a family reaction other than nice smiles and "is this something healthy you are trying"?! They went for seconds on their own, asked if there were leftovers for lunch tomorrow, and said "YES! PLEASE make this again! It's REALLY good!" And yes its super easy and fast! Cooking the rice in panafter sautéing the shrimp liberally with garlic, olive oil
(used hojablanca and cilantro with roasted onion olive oils), cayenne and seasoning really tied it together!
So glad your family enjoyed this recipe! And, thank you for taking time to leave such a sweet and detailed comment. Comments like these make my day!
My husband and I just made this tonight and loved it! Definitely going to be doing this again. Thanks for sharing such a great recipe with easy to follow instructions (and beautiful pictures)!
You are very welcome! I am so happy you've been using this recipe and enjoyed it! 🙂
Just a quick follow up to say that this is still a major hit in our home! And now I'm visiting my mom for a few days and I made it for her tonight--she has asked me twice already to send her the recipe. Thank you again for sharing!
I am so happy to read your comment! 🙂
Did not have chicken broth so just made with water
Yes, water will work too!
I made this tonight and it was delicious. A couple of additions: I chopped a red pepper in large chunks and stir fried it quickly in the olive oil to start and then set it aside. I also chopped some red onion and added it to the garlic and shrimp, increasing the amount of red chili pepper slightly as well. The red pepper added a nice crunchiness to the dish and the onion added extra flavour. Before serving I garnished each serving with a few chunks of fresh mango. It looked nice and also added a nice sweet accent to the dish. Thanks for the recipe! It's a keeper.
Thank you, Diane, so glad you liked it! And thank you for leaving such a detailed comment describing the wonderful additions you made to the dish. I am loving your idea of stir frying red pepper and garnishing each serving with the chunks of fresh mango! Makes this dish even more refreshing!
The crushed red paper flakes and cilantro are such a great addition. LOVE this healthy recipe!!
Thank you, Jamie! So happy you enjoyed it! 🙂
I made this, delicious!!!!
???
Can you make same recipe with chicken
Sonia, so glad you liked it! Yes, you can make it with chicken! I made it with chicken thighs, here is the recipe: https://juliasalbum.com/2016/05/one-pot-chicken-thighs-with-cilantro-lime-black-bean-rice/
I made this for dinner tonight, only substituting the white rice for brown rice I already had made. I removed the shrimp from the skillet, added the brown rice into all of the yumminess of the chili pepper flakes, garlic, salt and olive oil. In a sense I fried the rice, but it just was being warmed up and soaking up the goodness in the pan. Aside from this step everything else was the same as the recipe instructed. This was delicious and will make it again and again.
Thank you, Shannon! Great tips! I am glad you liked it. 🙂
This was super yummy. I did not need the water. Rice came out perfect. Super refreshing.
So glad you liked it! 🙂 I agree it's a very refreshing recipe.
I stumbled across Julia's Album a month or 2 ago, and was amazed how many of the recipes were appealing to me. I have made a number of them, but this shrimp dish is definitely one of the best. I made some minor changes--5 large cloves of garlic, and some extra lime juice drizzled over the finished dish. It was a breeze to prepare, restaurant quality, and absolutely delicious. Altogether an impressive entree!
Thank you, Kathy! I am so glad you've been enjoying the recipes! This Cilantro-Lime Black Bean Shrimp and Rice has a special place in my heart - I like it a lot and cook it often, whenever I get my hands on shrimp. 🙂
This was so easy!!! My husband and son loved it so much that we had no leftovers!! They also requested that I make it about every two weeks LOL!
Has anyone eaten this cold? Am thinking of having it at a bbq .
My husband is RAVING about this! Declared it to be the best Pinterest recipe I've ever made. I sauteed 1/2 a finely chopped white onion in the pan after the shrimp were done. Also, I toasted my rice in the pan with the onion for about 3 minutes (stirring constantly) before adding the chicken broth. I did not use the additional water. FIVE AMAZING STARS!!
Made this tonight. It turned out wonderful even my picky kids liked it. Only thing i did different was put it in corn tortillas for more of a street taco. I will be making this again.