Blackened Shrimp with Cilantro-Lime Rice

Succulent shrimp coated in a bold blackening seasoning, pan-seared to perfection and served alongside a vibrant, zesty cilantro-lime rice and a refreshing black bean salad.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 1
• Cuisine: Latin
• Difficulty: Easy
• Cost: $7.54/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Protein
• Low-Sugar

Tags

• quick
• healthy
• spicy
• savory
• fresh
• stir-fry

Ingredients

• 0.5 pound large shrimp (peeled and deveined)
• 0.5 tablespoon blackening seasoning
• 1 tablespoon olive oil
• 1 cup quick-cooking white rice
• 1 cup water
• 0.5 lime (juiced)
• 1 tablespoon fresh cilantro (chopped)
• 0.25 teaspoon salt
• 0.5 cup canned black beans (rinsed and drained)
• 0.25 cup red onion (diced)
• 0.25 cup bell pepper (diced)

Instructions

1. Season the shrimp with the blackening seasoning.
2. In a medium saucepan, combine the quick-cooking white rice, water, and 1/4 teaspoon salt. Bring to a boil, then reduce heat, cover, and simmer for 5-7 minutes, or until water is absorbed. Fluff with a fork.
3. While the rice cooks, in a separate bowl, combine the rinsed black beans, diced red onion, and diced bell pepper for the black bean salad. Set aside.
4. Heat olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, until pink and opaque.
5. Once rice is cooked, stir in the lime juice and fresh cilantro.
6. Serve the blackened shrimp immediately alongside the cilantro-lime rice and black bean salad.

Nutrition (per serving)

• Calories: 490
• Protein: 37.5 g
• Carbohydrates: 64.2 g
• Fat: 10.5 g
• Fiber: 7.3 g
• Sodium: 890 mg
• Saturated Fat: 1.7 g
• Sugar: 3.1 g
• Cholesterol: 235 mg