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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 is from Rhonda and Lorne's Dia de los Muertos Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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