Seared Achiote Shrimp Bowls
Zesty and flavorful achiote-marinated shrimp, quickly seared and served over cilantro-lime rice with a refreshing black bean and corn salsa, offering a bold taste of the Yucatan.
- Prep: 15 min
- Cook: 15 min
- Total: 30 min
- Servings: 4
- Cuisine: Mexican
- Difficulty: Easy
- Cost: $3.93/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- High-Protein
- Low-Sugar
Tags
- quick
- stir-fry
- savory
- spicy
- fresh
- healthy
Ingredients
- 1 pound shrimp (large, peeled and deveined)
- 2 tablespoon achiote paste
- 3 tablespoon lime juice (fresh)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cup white rice (cooked)
- 0.25 cup fresh cilantro (chopped)
- 1 can black beans (rinsed and drained)
- 1 cup frozen corn (thawed)
- 0.25 cup red onion (finely diced)
Instructions
- In a medium bowl, combine the shrimp, achiote paste, 2 tablespoons fresh lime juice, 1 tablespoon olive oil, ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to coat the shrimp evenly.
- Prepare the white rice according to package directions, if not already cooked. Once cooked, stir in half of the chopped fresh cilantro and set aside.
- For the black bean and corn salsa, combine the rinsed and drained black beans, thawed frozen corn, finely diced red onion, and 1 tablespoon lime juice in a small bowl. Stir to combine.
- Heat a large skillet over medium-high heat. Add a tablespoon of olive oil to the hot pan. Once shimmering, add the marinated shrimp in a single layer and sear for 2-3 minutes per side, or until opaque and cooked through.
- Divide the cilantro-lime rice among four serving bowls. Top with the seared achiote shrimp and a generous spoonful of the black bean and corn salsa. Garnish with the remaining fresh cilantro.
Nutrition (per serving)
- Calories: 420
- Protein: 34.5 g
- Carbohydrates: 48 g
- Fat: 11.5 g
- Fiber: 7.8 g
- Sodium: 750 mg
- Saturated Fat: 2 g
- Sugar: 3 g
- Cholesterol: 240 mg