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Chili-Lime Shrimp Bowls with Black Bean-Mango Salsa Recipe

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This recipe for Chili-Lime Shrimp Bowls with Black Bean-Mango Salsa, by , is from Rhonda and Lorne's Dia de los Muertos Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rhonda Hemstreet

Category:
Category:

Ingredients:  
Ingredients:  
Black Bean-Mango Salsa
1-15oz can black beans, drained and rinsed
1 large mango, peeled and chopped
1/4 small red onion, minced
1/4 cup chopped cilantro
3 tbsp lime juice (about 1-1/2 limes)
salt and pepper

Chili-Lime Shrimp
2 tbsp extra virgin olive oil
1 tbsp honey
1/2 tsp chili powder
juice of 1 lime
salt and pepper
12oz (3/4lb) raw jumbo shrimp

Directions:
Directions:
Black Bean-Mango Salsa:
Combine all ingredients together in a large bowl then stir to combine.

Chili-Lime Shrimp:
Whisk together all ingredients except shrimp in a large bowl then add shrimp and marinate for 10 minutes. Heat a large skillet over medium-high heat then mist with olive oil or nonstick spray. Add shrimp, being careful not to crowd pan (may need to do 2 batches,) along with a little marinade then saute until no longer pink in center.

Number Of Servings:
Number Of Servings:
Serves 4
Personal Notes:
Personal Notes:
To make it a delicious meal serve with Cilantro-Lime Rice:
Bring water, oil, and salt to a boil in a saucepan. Add rice, place a lid on top, then turn heat down to medium-low and simmer until rice is tender, about 15 minutes. Stir to fluff then add lime juice and chopped cilantro.

 

 

 

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