Lunch · Mexican
Mexican shrimp and cilantro-lime rice bowl
Garlicky shrimp over cilantro-lime rice with black beans and avocado.
- Serves
- 2
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 2 servings- 300 g shrimp, peeled and deveined
- 1 tbsp olive oil
- 2 garlic cloves, crushed
- 300 g white rice, cooked
- 2 tbsp lime juice
- 15 g fresh cilantro, chopped
- 200 g canned black beans, drained
- 1 medium avocado, sliced
Method
Heat the olive oil in a pan and cook the garlic for 30 seconds until fragrant.
Add the shrimp and cook for 2 minutes per side until pink and opaque.
Toss the warm rice with the lime juice and cilantro.
Warm the black beans in a small pan for 3 minutes.
Divide the rice between bowls and top with the shrimp, black beans and avocado.