Tropical Blackened Shrimp Bowls
Coconut Rice
Ingredients
- 1 (15.5-oz) can BPA-free black beans, drained and rinsed
- ½ cup low-sodium chicken broth
- ½ tsp ground cumin
- 1½ lb peeled and deveined, large raw shrimp
- 1 Tbsp blackened seasoning
- 1 Tbsp olive oil
- 2 cups pineapple chunks
- 2 avocados, sliced
- ½ cup fresh cilantro leaves
- 3 limes, cut into wedges
Instructions
- Combine beans, broth, and cumin in a saucepan over medium heat. Simmer 5 minutes or until thoroughly heated.
- Meanwhile, toss shrimp with seasoning. Cook shrimp in hot oil in a large nonstick skillet over medium-high heat 3 to 4 minutes or until shrimp are almost pink; add pineapple, and cook 2 minutes longer until pineapple caramelizes.
- To serve, divide Coconut Rice recipe among 6 bowls; top with shrimp mixture, beans, avocado, and cilantro.
- Serve with lime wedges.
Side Dish Ingredients
- 1½ cups long-grain brown rice, rinsed
- 2 cups water
- 1 (13.5-oz) can coconut milk
- ½ tsp salt
Side Dish Instructions
- Bring rice, water, coconut milk, and salt to a boil in a medium saucepan over medium-high heat. Cover, reduce heat, and simmer 40 minutes or until liquid is absorbed and rice is tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
311
|
253
|
564
|
| Fat (g) | 14 | 11 | 25 |
| Sat. Fat (g) | 2 | 9 | 11 |
| Protein (g) | 22 | 4 | 26 |
| Carb (g) | 31 | 37 | 68 |
| Fiber (g) | 10 | 3 | 13 |
| Sodium (mg) | 556 | 218 | 774 |
Clean Eating Meal Plan
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