Ingredients
Cilantro-Lime Shrimp
- 2 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, divided
- 1 pound extra large shrimp (26/30 size, peeled, deveined)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon Creole seasoning
- Salt and pepper
- 1/4 teaspoon cayenne pepper (optional)
Bowls
- 1 (8 to 10-ounce) package cilantro-lime rice mix
- 1 (15-ounce) can black beans, drained and rinsed
- 1 large ripe avocado, chopped
- Lime wedges, for serving (optional)
Cilantro Lime Sauce
- 2 limes (zested and juiced)
- 1 teaspoon minced garlic
- 1 cup fresh cilantro, loosely packed
- 1 tablespoon finely minced jalapeño (seeds and ribs removed)
- 1/2 cup full-fat mayonnaise
- 1/2 cup sour cream (lite or fat-free works)
- Salt and pepper to taste
Instructions
- Prepare Rice and Beans. Cook the cilantro-lime rice according to the package instructions. Once cooked, fluff the rice and gently fold in the drained and rinsed black beans. Alternatively, warm the black beans separately if preferred.
- Season the Shrimp. Pat shrimp dry on both sides. In a large bowl, toss shrimp with cumin, garlic powder, Creole seasoning, and cayenne pepper if using. Do not add salt and pepper yet. Cover and refrigerate while preparing sauce and other components.
- Make Cilantro Lime Sauce. Zest and juice 1 to 2 limes to yield about 1/2 teaspoon zest and 4 tablespoons juice. In a blender or food processor, combine lime juice and zest, minced garlic, cilantro, jalapeño, and mayonnaise. Add about 1/4 teaspoon salt and 1/8 teaspoon pepper, then blend until smooth. Add sour cream and pulse briefly until combined. Taste and adjust seasoning, adding more lime, garlic, or salt/pepper as desired. Refrigerate the sauce until ready to serve.
- Cook Shrimp - First Batch. Remove shrimp from the fridge, then add salt and pepper (approximately 1/4 teaspoon each, as Creole seasoning contains salt). Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over high heat. Once butter has melted, add half the shrimp in a single layer without crowding. Cook for 1 minute, flip each shrimp with tongs, and cook for an additional minute until opaque and firm. Transfer cooked shrimp to a clean plate.
- Cook Shrimp - Second Batch. In the same skillet, heat remaining 1 tablespoon olive oil and 1 tablespoon butter. Add the remaining shrimp and cook for 1 minute on each side until cooked through. Use tongs to handle shrimp and prevent damage. Transfer all cooked shrimp to the plate.
- Assemble Bowls and Serve. Start with a base of the cilantro-lime rice and black bean mixture in each bowl. Add cooked shrimp on top, followed by chopped avocado and extra cilantro if desired. Drizzle generously with cilantro lime sauce. Optionally, season with additional salt, pepper, and a squeeze of fresh lime juice before serving. Enjoy immediately for best flavor and texture.
Notes
- Use extra-large shrimp (26/30 count) that are peeled and deveined for best results. If frozen, thaw completely and pat dry before using.
- For a homemade cilantro lime rice, cook 1 cup rice per package directions, then stir in 1-2 tablespoons lime juice, 3 tablespoons chopped fresh cilantro, and salt to taste.
- The cilantro lime sauce keeps well for 5-7 days refrigerated. Stir before using. The flavor intensifies the longer it sits.
- Shrimp is perfectly cooked when its thickest part turns from translucent to opaque and it turns pink with bright red tails; avoid overcooking or shrimp will become tough.
- Store cooked shrimp, rice, and beans separately in airtight containers in the refrigerator for up to 3 days. Keep avocado stored with lime juice to prevent browning.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
