Create a flavour packed bowl with rice and black beans, veggies, and fresh avocado. Serve up a big bowl of amazing colour, making sure not to forget some zesty lime flavours full of nutrients. We can very well throw this meal into the category of Rescue Meals. A go-to-meal that can easily bail you out on days you walk into the kitchen and stand still in the middle, gobsmacked in wonder of what to make. Or like me, when you have the dilemma of ‘how many dishes am I about to create’? Another mind boggling question is always; ‘Who is doing the dishes? Or what did we have last night? Then the daunting reality sets in that you are supposed to cook a full meal again. This shrimp bowl is a quick and easy 20 minutes meal from start to finish. The shrimp is seasoned with Mexican spices and fresh lime juice, then served with cilantro lime rice and fresh veggies. The protein in this recipe is interchangeable, so try it with salmon, chicken breasts, or even tofu. One of my favourite things to do in the kitchen is finding ways to switch up dinner throughout the week while still keeping them simple. Because honestly, who has the time, right? I don't care what Yoncès Internet says, but there aren't enough hours in a day. A pro con with fish dishes is that generally it cooks in a fraction of your other meat types. The sautéed shrimp comes together in just a few minutes and adds a delicious protein to these bowls! The herby lime rice is made with just a few simple ingredients and great to use as a base in these bowls and others throughout the week as well. You’ll love this satisfying meal! If you want to switch it up, I’d try using salmon or grilled chicken. I actually served the rice with roast chicken with a side of root veggies seasoned with amazing Hinds seasoning.
INGREDIENTS
1 cup long grain basmati rice 2 tbsp oil 12-15 shrimp 1/2 cup black beans, rinsed and drained 1 avocado 1/4 cup red onion 1/2 lime, juiced lime zest
For the shrimp: 1 tsp Hinds Paprika 1/2 tsp garlic powder 1/4 tsp smoked paprika 1/4 tsp Hinds black pepper 1/4 tsp salt Dash of Hinds cayenne
INSTRUCTIONS Place your rice in a pot at medium heat with a few centimetres of water above the level of the rice. Cook for seven minutes. Once cooked and fluffy, heat one tablespoon of oil in a large non-stick pan over medium-high heat. Add the rice and garlic, stirring occasionally, for a few minutes. Stir in the lime juice and zest, black beans, and season with salt and pepper. Set aside. In a medium bowl add the oil, lime, smoked paprika, cumin, garlic, cayenne, salt, and black pepper. Mix well to combine. Add the shrimp and toss to evenly coat. Allow it to marinate for 15 minutes. Heat the pan over medium-high heat. Add the marinated shrimp in a single layer. Cook two to three minutes per side, or until pink and opaque. Set aside. To assemble the bowls, divide the mixed beans and corn with rice and top with the shrimp and avocado slices. Alternatively plate rice and the different elements on atop the rice. Garnish with red onion and fresh cilantro (optional). Drizzle the dressing and serve with lemon wedges.
