Southwest Shrimp Bowls
Lime Black Beans and Rice
Ingredients
- 1 lime
- 2 ears corn
- 1 Tbsp taco sauce (such as Ortega)
- Dash of salt
- 1 small clove garlic, finely chopped
- ¾ lb peeled and deveined, large raw shrimp
- 1 small red bell pepper, diced
- 1 Tbsp chopped fresh cilantro
- 1 avocado, sliced
Instructions
- Grate zest and squeeze juice from ½ lime to measure ¼ tsp zest and 1 tsp juice. Cut ½ 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 pepper, and cilantro. Spoon mixture into 2 bowls; top with shrimp, avocado, and lime wedges.
Side Dish Ingredients
- 1 (3.5-oz) pkg boil-in-bag brown rice
- ½ cup black beans, rinsed
- ¼ tsp lime zest
- 2 tsp lime juice
- ⅛ tsp salt
Side Dish Instructions
- Cook rice according to package directions. Reserve half of rice for another use. Toss remaining rice with beans, lime zest, lime juice, and salt in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
389
|
136
|
525
|
| Fat (g) | 18 | 1 | 19 |
| Sat. Fat (g) | 3 | 0 | 3 |
| Protein (g) | 29 | 5 | 34 |
| Carb (g) | 33 | 27 | 60 |
| Fiber (g) | 10 | 3 | 13 |
| Sodium (mg) | 409 | 267 | 676 |
Quick & Healthy Meal Plan
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