Ingredients
Scale
- 1 pound (450g) of shrimp, peeled and deveined
- 1 cup of long-grain white rice
- 1 cup of black beans, drained
- 1 cup of corn kernels
- 1 medium bell pepper, diced
- 1 small red onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- Juice of 1 lime
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- Optional: sliced avocado and hot sauce for serving
Instructions
- Cook the white rice according to package instructions. Fluff with a fork once done and set aside.
- In a large skillet, heat 1 tablespoon of olive oil. Add the shrimp, season with cumin, paprika, salt, and pepper. Sauté until pink and opaque, about 3-4 minutes. Remove and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil. Add chopped red onion and diced bell pepper. Cook until vegetables are tender, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
- Layer the cooked rice, black beans, corn, and sautéed vegetables in bowls. Top with shrimp and squeeze lime juice over. Garnish with chopped cilantro.
Notes
- Use fresh or frozen shrimp for optimal flavor and texture.
- Customize with toppings like shredded cheese, sour cream, or jalapeños.
- Prepare ingredients in advance and assemble just before serving.
- Experiment with adding other vegetables such as zucchini or cherry tomatoes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Dairy-Free, Gluten-Free, Nut-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal Kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 22g
- Cholesterol: 165mg