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.
Course Main Course
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Cilantro Lime Shrimp
1poundshrimp, raw, peeled and deveined
4garlic cloves, minced
½teaspoonred pepper flakes
Cilantro Lime and Black Bean Rice
2cupschicken brothor vegetable broth
1cupJasmine riceuncooked or use any rice that says on the package that it takes 15 minutes to cook it
2tablespoonslime juicefreshly squeezed + extra
15ozblack beansfrom the can, rinsed, drained
½cupfresh cilantrochopped + extra
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.