One Pan Shrimp With Cilantro Lime Rice.
This is one of my favorite dishes to make, especially for meal prep purposes. It makes a lot, it’s inexpensive to make, and it’s super EASY! I like to make this at the beginning of the week and eat it all week long at work. It’s perfect for that. You can also switch up the protein and use chicken instead of shrimp. This meal is always a crowd pleaser and full of flavor, my Papa often asks for me to make this dish whenever I offer to come cook him dinner. You will love it! So, let’s get cooking!
Ingredients:
- 1 lb. shrimp, peeled and deveined
- 1 cup of jasmine rice
- 2 cups chicken broth
- 1 can black beans
- 1 avocado
- 1 bunch cilantro
- 2 limes
- 1 tsp minced garlic
- dash of red pepper flakes, to taste (depends on how much spice you want)
Directions:
- Add 2 tbsp oil (I use avocado oil, but olive oil works great too) into a large skillet over low-medium heat. Add in garlic and red pepper flakes, cook until fragrant.
- Add in the shrimp, cook 2 minutes or so on each side until nice and pink. Season with a little salt and pepper.
- Remove shrimp from the pan and place in a container, set aside. Add in a small amount of oil just to coat the pan.
- Add in the cup of rice and on a low-medium heat let the grains toast a little bit, no more than 3-4 minutes, you don’t want to burn them. Stir constantly.
- Next, slowly pour in your chicken broth and mix the rice in it. Bring the rice to a boil, reduce heat to low and then let simmer covered for 15-20 minutes.
- While your rice is cooking wash your cilantro and give it a chop. Strain your black beans in a colander and give them a quick rinse. Set both aside.
- After the rice is done cooking, add in the cilantro, black beans, and squeeze 2 limes.
- Serve with some fresh sliced avocado! Enjoy!
Till next time, y’all!
xoxo- Kristen Jean