Yucatan Citrus Achiote Shrimp Bowls with Cilantro Lime Rice and Black Bean Corn Salad

Name: Yucatan Citrus Achiote Shrimp Bowls with Cilantro Lime Rice and Black Bean Corn Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 5 servings
Cuisine: Mexican
Ingredients: 1.5 pound large shrimp (peeled and deveined); 2 tablespoon achiote paste; 0.25 cup orange juice; 0.25 cup lime juice; 3 clove garlic (minced); 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1.5 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 2 tablespoon olive oil; 1.5 cup jasmine rice (uncooked); 3 cup vegetable broth; 0.5 cup fresh cilantro (chopped); 1 can black beans (rinsed and drained); 1.5 cup frozen corn (thawed); 0.5 red onion (small, finely diced); 1 orange bell pepper (diced)

Tender shrimp marinated in a zesty achiote-citrus blend, served over fluffy cilantro-lime rice, accompanied by a vibrant black bean and corn salad for a truly authentic and flavorful experience.

Prep: 20 min
Cook: 25 min
Total: 45 min
Servings: 5
Cuisine: Mexican
Difficulty: Easy
Cost: $5.07/serving

Dietary

Pescatarian
Dairy-Free
Nut-Free
Egg-Free
Gluten-Free
High-Protein
High-Fiber

Ingredients

1.5 pound large shrimp (peeled and deveined)
2 tablespoon achiote paste
0.25 cup orange juice
0.25 cup lime juice
3 clove garlic (minced)
1 teaspoon dried oregano
1 teaspoon ground cumin
1.5 teaspoon salt
0.5 teaspoon black pepper (freshly ground)
2 tablespoon olive oil
1.5 cup jasmine rice (uncooked)
3 cup vegetable broth
0.5 cup fresh cilantro (chopped)
1 can black beans (rinsed and drained)
1.5 cup frozen corn (thawed)
0.5 red onion (small, finely diced)
1 orange bell pepper (diced)

Instructions

In a medium bowl, combine achiote paste, 2 tablespoons orange juice, 1 tablespoon lime juice, 1 clove minced garlic, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to form a smooth marinade.
Add the shrimp to the marinade, toss to coat thoroughly, and refrigerate for at least 15 minutes or up to 30 minutes while you prepare the other components.
Combine 1 1/2 cups uncooked jasmine rice and 3 cups vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all liquid is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes.
In a large bowl, prepare the black bean and corn salad by combining the rinsed and drained black beans, thawed frozen corn, finely diced red onion, diced orange bell pepper, 1 tablespoon olive oil, and the remaining 2 tablespoons of lime juice. Stir in 1/4 cup chopped fresh cilantro and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to combine.
Fluff the cooked jasmine rice with a fork and stir in the remaining 1/4 cup chopped fresh cilantro and 1 tablespoon lime juice.
Heat the remaining 1 tablespoon olive oil in a large skillet or frying pan over medium-high heat. Once hot, add the marinated shrimp in a single layer (you may need to cook in batches to avoid overcrowding). Cook for 2-3 minutes per side, or until pink and opaque.
To serve, divide the cilantro lime rice among 5 bowls. Top each with a generous serving of the cooked achiote shrimp and a portion of the black bean and corn salad. Enjoy immediately.

Notes

Leftovers can be stored in airtight containers for up to 3 days and reheated gently in the microwave or on the stovetop. For extra heat, consider a dash of your favorite hot sauce at serving.

Nutrition (per serving)

Calories: 485
Protein: 37.5 g
Carbohydrates: 65.2 g
Fat: 8.7 g
Fiber: 8.9 g
Sodium: 750 mg
Saturated Fat: 1.2 g
Sugar: 5.1 g
Cholesterol: 280 mg