Cilantro-Lime Black Bean Shrimp and Rice gluten free


Cilantro Lime Shrimp

  • 2 tablespoons olive oil
  • 1 pound shrimp , uncooked, peeled and deveined
  • four garlic cloves , minced
  • 1/four teaspoon salt
  • half teaspoon pink pepper flakes

Cilantro Lime and Black Bean Rice

  • 2 cups fowl broth or vegetable broth
  • 1 cup Jasmine rice uncooked or use any rice that says at the bundle that it takes 15 mins to prepare dinner it
  • 1/4 teaspoon salt
  • 2 tablespoons lime juice freshly squeezed + extra
  • 15 oz.Black beans from the can, rinsed, tired
  • half of cup clean cilantro chopped + greater


Cooking Cilantro Lime Shrimp

  1. Heat huge skillet till hot on medium heat. Add olive oil – it should run effortlessly 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 half teaspoon of red pepper flakes over shrimp. Cook shrimp, stirring a few times, on medium heat, approximately 3-4 mins overall, until purple in colour.
  2. Remove shrimp from the skillet to a plate.

Making Cilantro Lime and Black Bean Rice

  1. To the identical (now empty) skillet, add fowl broth, raw rice, and 1/4 teaspoon salt. Bring to boil. Mix the entirety nicely. Reduce the heat to low boil simmer. Cover the skillet with the lid. Simmer for 15-20 mins, protected, until the rice is cooked through. You would possibly want to add half of cup of water if your rice is not completely cooked through.
  2. Mix within the lime juice, rinsed and tired black beans (from the can), and clean cilantro into the cooked rice.
  3. Add more 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 lightly reheat.