Description
A delicious shrimp bowl served with cilantro lime rice, black beans, avocado, and topped with a creamy sauce.
Ingredients
Scale
- 2 tablespoons unsalted butter (divided)
- 2 tablespoons olive oil (divided)
- 1 pound extra large shrimp (12 ounces, see note 1)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon Creole seasoning
- Salt and pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 (8 to 10-ounce) package cilantro-lime rice mix (see note 2)
- 1 (15-ounce) can black beans (drained and rinsed)
- 1 large ripe avocado (chopped)
- 2 limes (cut into wedges, optional, for serving)
- 1 teaspoon minced garlic
- 1 cup fresh cilantro (loosely packed, plus more for serving if desired)
- 1 tablespoon finely minced jalapeño (seeds/ribs removed)
- 1/2 cup mayo (full-fat)
- 1/2 cup sour cream (lite/fat-free works great)
Instructions
- Prepare the rice according to package directions. As soon as the rice is done cooking, fluff and stir in the drained and rinsed black beans. Or warm beans separately if you want to serve as a side in the bowl.
- Pat both sides of the shrimp completely dry, then gently toss in a large bowl with the cumin, garlic powder, Creole seasoning, and cayenne pepper. Hold off on salt/pepper for now. Cover and place in the fridge while preparing the rest of this dish.
- Sauce: Zest and juice 1–2 limes to get 1/2 teaspoon zest and 4 tablespoons juice. Add the juice and zest to a blender or food processor along with the minced garlic, cilantro, jalapeño, and mayo. Add salt and pepper to taste. Blend or pulse until smooth. Add sour cream and pulse once more to combine. Taste and adjust the sauce to preference. Refrigerate until ready to eat.
- Remove shrimp from fridge and add salt and pepper. In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over high heat. Once butter is melted, using tongs, add half the shrimp in an even layer. Cook for 1 minute, then flip each shrimp and cook for 1 more minute or until cooked through. Transfer cooked shrimp to a clean plate.
- In the same pan, melt the remaining 1 tablespoon oil and 1 more tablespoon butter. Add in the remaining shrimp, cooking for 1 minute per side (or until cooked through). Transfer all the cooked shrimp to a plate.
- Layer the ingredients into bowls, beginning with the prepared rice mixture. Then add shrimp, desired bowl toppings (avocado, additional cilantro, black beans), and finally a drizzle of the sauce. Season to taste with salt and pepper if needed and enjoy!
Notes
- Note 1: Shrimp cooks quickly, be careful not to overcook.
- Note 2: Adjust the rice mix according to package for the best results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 200mg