Cilantro-Lime Black Bean Shrimp and Rice Recipe
This vibrant and flavorful Cilantro-Lime Black Bean Shrimp and Rice is a quick 30-minute, one-pan meal perfect for busy weeknights. Juicy shrimp sautéed with garlic, seasoned with red pepper flakes, served over fragrant jasmine rice cooked in chicken broth, and mixed with zesty lime juice, fresh cilantro, and protein-rich black beans. This dish brings a fresh, tangy, and mildly spicy twist to a hearty seafood and rice bowl, combining convenience with deliciousness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-American
Ingredients
Shrimp and Seasoning
- 2 tablespoons olive oil
- 1 pound raw shrimp, peeled and deveined
- 4 garlic cloves, minced
- 1/4 teaspoon salt (divided)
- 1/2 teaspoon red pepper flakes
Rice and Beans
- 2 cups chicken broth (or vegetable broth)
- 1 cup jasmine rice, uncooked
- 1/4 teaspoon salt
- 15 oz canned black beans, rinsed and drained
- 2 tablespoons lime juice, freshly squeezed (+ extra for garnish)
- 1/2 cup fresh cilantro, chopped (+ extra for garnish)
Instructions
- Heat the Skillet and Cook Shrimp: Heat a large skillet on medium heat until hot. Add olive oil, ensuring it coats the pan but does not sizzle or burn. Add raw shrimp and minced garlic in a single layer without crowding. Sprinkle 1/4 teaspoon salt and 1/2 teaspoon red pepper flakes over the shrimp. Cook while stirring once or twice for 3-4 minutes until shrimp turn pink and are cooked through.
- Remove Shrimp: Transfer the cooked shrimp to a plate and set aside.
- Cook the Rice: Using the same skillet, pour in chicken broth, uncooked jasmine rice, and the remaining 1/4 teaspoon salt. Bring to a boil over medium-high heat, stirring to combine. Reduce heat to low to maintain a low simmer, cover with a lid, and cook for 15-20 minutes until rice is tender and liquid is absorbed. If rice is not fully cooked, add 1/2 cup water as needed and continue cooking covered.
- Add Lime, Beans, and Cilantro to Rice: Stir in 2 tablespoons lime juice, freshly rinsed and drained black beans, and 1/2 cup chopped fresh cilantro into the cooked rice evenly.
- Reheat Shrimp and Garnish: Add about 1 tablespoon of extra lime juice and additional chopped cilantro to the plate with shrimp and toss gently to coat. Return shrimp to the skillet with rice and gently reheat together for 1-2 minutes before serving.
Notes
- Use any rice that cooks in approximately 15 minutes if jasmine rice is unavailable.
- You can substitute chicken broth with vegetable broth for a vegetarian option (omit shrimp if strictly vegetarian).
- Adjust red pepper flakes according to your spice preference.
- For a gluten-free meal, ensure broth and all ingredients are certified gluten-free.
- Extra lime juice and cilantro at the end brighten the dish and enhance fresh flavors.
- Make sure not to overcrowd shrimp while cooking to ensure even cooking.
