Chili lime shrimp bowl
Brown rice and black beans topped with chili lime shrimp, tomatoes and avocado.
- Hands-on
- 18 min
- Total time
56 min, show breakdown
- Prep 10 min
- Cook 40 min
- Clean up 6 min
- Pans
- 2
- Ingredients
- 10
- Cost/serving
- $6.51
Per serving
- Calories
- 571
- Protein
- 45 g
- Fiber
- 12 g
- Net carbs
- 45 g
- Fat
- 20 g
High in (% Daily Value per serving): Selenium 145%, Vitamin B12 81%, Niacin (B3) 57%, Vitamin B6 54%, Vitamin E 46%, Magnesium 40%, Zinc 40%, Folate 37%, Thiamin (B1) 34%, Vitamin K 31%, Vitamin C 26%, Potassium 23%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already dairy-free, egg-free, gluten-free, nut-free, soy-free.
Ingredients for 2
Tap an ingredient for other units and forms.
You changed this recipe. Nutrition and cost include your changes. This combination hasn't been tested.
350 g raw shrimp, peeled and deveined
Same amount as: 12¼ oz.
½ cup brown rice, dry (92 g)
Same amount as: 120 mL.
½ can canned black beans, drained and rinsed (120 g)
Same amount as: about ¾ cup.
2 cloves garlic, smashed (6 g)
Same amount as: 2 tsp fresh minced garlic, 1 tsp jarred minced garlic, ¼ tsp garlic powder.
2 tsp chili powder (5.4 g)
Same amount as: 10 mL.
2 tbsp lime juice (30 g)
Same amount as: 30 mL, 1 lime squeezed from fresh limes.
1 tbsp olive oil (14 g)
Same amount as: 15 mL.
1 cup cherry tomatoes (150 g)
Same amount as: 240 mL.
- 1 medium avocado (136 g)
¼ cup fresh cilantro (4 g)
Same amount as: 60 mL.
- salt, to taste
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
Amount for everything you're cooking. Missing an ingredient? Ask for it.
Healthier swaps
Optional. Nutrition and cost update as you choose; the recipe was written with the original.
Optional
Adds about 0 kcal per serving.
Quantities are for 2 servings. For meal prep, keep the shrimp, rice and toppings in separate boxes and add the avocado on the day.
Nutrition Facts
2 servings per recipe
Serving size 1 plate (454 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 571 | ||
| Total fat | 20 g | 25% | |
| Saturated fat | 3 g | 15% | |
| Cholesterol | 282 mg | 94% | |
| Sodium | 604 mg | 26% | |
| Total carbohydrate | 58 g | 21% | |
| Dietary fiber | 12 g | 44% | |
| Total sugars | 3.5 g | ||
| Net carbs† | 45 g | ||
| Protein | 45 g | 90% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1,086 mg | 23% | |
| Vitamin A | 83 mcg | 9% | |
| Vitamin C | 23 mg | 26% | |
| Vitamin E | 6.8 mg | 46% | |
| Vitamin K | 37 mcg | 31% | |
| Thiamin (B1) | 0.41 mg | 34% | |
| Riboflavin (B2) | 0.24 mg | 19% | |
| Niacin (B3) | 9.2 mg | 57% | |
| Vitamin B6 | 0.93 mg | 54% | |
| Folate | 148 mcg | 37% | |
| Vitamin B12 | 1.9 mcg | 81% | |
| Magnesium | 169 mg | 40% | |
| Zinc | 4.4 mg | 40% | |
| Selenium | 80 mcg | 145% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Bring a pot of water to a boil. Add the rice and a pinch of salt. Simmer uncovered 30–35 minutes.
Done looks like: Grains tender with a little chew left. Meanwhile, thaw the shrimp if frozen and pat them dry. Mince the garlic. Toss the shrimp with the garlic, chili powder, 1 tbsp lime juice, a pinch of salt and ½ tbsp oil.
Halve the tomatoes. Slice the avocado. Chop the cilantro. Drain and rinse the beans.
Drain the rice well in a sieve. Return it to the pot with the beans, cover and keep warm.
Heat the rest of the oil in the skillet on medium-high. Cook the shrimp in one layer 1–2 minutes per side.
Done looks like: Pink and opaque, curled into a loose C, 63 °C / 145 °F. Divide the rice and beans between bowls. Top with the shrimp, tomatoes, avocado and cilantro. Squeeze over the rest of the lime juice.
Equipment
Medium pot with lid, about 2 L (2 qt) $15–35
What to look for
- Lid that fits snugly
- Thick base so it does not scorch
Skip: Glass lids that fog up are fine; copper is not needed.
Large frying pan or skillet, 30 cm (12 in) $25–60
What to look for
- Wide flat base so food cooks in one layer
- Stainless steel or cast iron for high heat
Skip: Woks on flat electric stoves; they do not heat evenly there.
Silicone spatula $5–12
What to look for
- One-piece (no seam where the head meets the handle)
- Stiff enough to scrape, safe on non-stick
Skip: Wooden spatulas for non-stick pans; they work but do not scrape as cleanly.
Chef's knife, 20 cm (8 in) $15–50
What to look for
- Comfortable handle that does not slip when wet
- Blade you can sharpen, or a cheap one you replace every few years
Skip: Knife blocks with 12 knives. A chef's knife and a small paring knife cover almost everything.
Cutting board $10–30
What to look for
- At least 30 × 40 cm (12 × 16 in), so food stays on it
- Wood or plastic; plastic goes in the dishwasher
Skip: Glass or stone boards. They dull knives fast.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Hard, chalky rice | Brown rice needs longer than white rice. | Taste a few grains at 30 minutes and keep simmering until tender. |
| Shrimp tastes sour and mushy | Left too long in the lime juice before cooking. | Toss them in the marinade no more than 20 minutes ahead. |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.
Pregnancy: Cook shrimp to 63 °C / 145 °F, until pink and opaque all through.