Southwest Shrimp Bowls
Lime Black Beans and Rice
Ingredients
- 2 limes
- 6 ears corn
- 3 Tbsp taco sauce (such as Ortega)
- ¼ tsp salt
- 1 clove garlic, finely chopped
- 2 lb peeled and deveined, large raw shrimp
- 2 red bell peppers, diced
- ¼ cup chopped fresh cilantro
- 2 avocados, sliced
Instructions
- Grate zest and squeeze juice from 1 lime to measure 1 tsp zest and 1 Tbsp juice. Cut 1 lime into wedges.
- Cut corn kernels from cobs; discard cobs.
- Whisk together taco sauce, lime zest, lime juice, salt, and garlic. Add shrimp, and toss.
- Cook shrimp in a large skillet coated with cooking spray over medium-high heat 2 to 3 minutes per side or until shrimp turn pink.
- Meanwhile, combine corn, bell peppers, and cilantro. Spoon mixture into 6 bowls; top with shrimp, avocado, and lime wedges.
Side Dish Ingredients
- 1 (8.8-oz) pouch microwavable brown rice
- 1 (15-oz) can black beans, drained and rinsed
- 1 tsp lime zest
- 2 Tbsp lime juice
- ¼ tsp salt
Side Dish Instructions
- Cook rice according to package directions. Toss with beans, lime zest, lime juice, and salt in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
322
|
127
|
449
|
| Fat (g) | 13 | 1 | 14 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 26 | 5 | 31 |
| Carb (g) | 30 | 21 | 51 |
| Fiber (g) | 7 | 3 | 10 |
| Sodium (mg) | 403 | 320 | 723 |
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