Cilantro-Lime Rice with Shrimp and Black Beans

This recipe is sure not to disappoint, simple yet delicious. Using fresh lime adds a nice pop to the shrimp and compliments the jasmine rice and cilantro. Always try and buy your product’s locally and as fresh as possible for the best tasting meal.



  • Shrimp
    • 2 tablespoons olive oil
    • 1 lb. raw shrimp, peeled and deveined
    • 4 garlic cloves, minced
    • 1/4 teaspoon salt
    • 1/2 teaspoon red pepper flakes
    • Lime, to taste (garnish)
  • Rice
    • 2 cups chicken broth or vegetable broth
    • 1 cup uncooked Jasmine Rice
    • 1/4 teaspoon salt
    • 2 tablespoons lime juice
    • 1 can of black beans, rinsed and drained
    • 1/2 cup fresh cilantro, chopped extra fine



    1. 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 1/4 teaspoon of salt and 1/2 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.
    2. Remove shrimp from the skillet to a plate.
  1. To the same (now empty) skillet, add chicken broth, uncooked rice, and 1/4 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 1/2 cup of water if your rice is not completely cooked through.
  2. Mix in the lime juice, rinsed and drained black beans, and fresh cilantro into the cooked rice.
  3. 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.

A true zinger of a meal! We hope you enjoy it as much as we have!

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