I’ve entered the swollen feet phase of my pregnancy. It’s about as glamorous as it sounds. That said, I’ve been trying to limit salt while simultanesouly adding lots of flavor to our meals by way of fresh citrus, herbs, spices, and tropical fruits, like in Chili-Lime Shrimp Bowls with Black Bean-Mango Salsa, aka low-sodium magic in a bowl.
Fluffy cilantro-lime rice is topped with a homemade black-bean and fresh mango salsa then finished with sauteed shrimp that’s been marinated in chili powder, fresh lime juice, and a drizzle of honey. It is SO fresh and SO flavorful! I love the combination of hot rice, cold salsa, and sizzling shrimp, plus the flavors of cilantro and lime swirled throughout the dish are extremely refreshing. They really set the stage for the smoky-tangy-sweet shrimp. This dish is awesome!
Start the Chili-Lime Shrimp Bowls by creating the chili-lime marinade for the shrimp. In a large bowl combine 2 Tablespoons extra virgin olive oil, 1 Tablespoon honey, 1/2 teaspoon chili powder, the juice of 1 lime, and a dash of salt and pepper.
Add 3/4lb peeled –> deveined jumbo shrimp (uncooked) then stash in the fridge while you get the rest of the dish ready.
Next make the Cilantro-Lime Rice which makes up the base of the bowl. Bring 1-3/4 cups water, 1 Tablespoon vegetable oil and 1/2 teaspoon salt to a boil then add 1 cup long grain rice and cook until light and fluffy, about 15 minutes.
Add the juice of 1/2 a lime and 3 Tablespoons chopped cilantro then stir to combine and set aside.
SO GOOD.
Finally, assemble the Black-Bean Mango Salsa. In a bowl combine 1 chopped mango, 15oz can drained then rinsed black beans, 1/4 chopped small red onion, and 1/4 cup chopped cilantro.
Add 3 Tablespoons fresh lime juice, salt, and pepper, then toss everything together.
Heat a large skillet over medium-high heat then add the shrimp in 2 or 3 batches, cooking until no longer pink, about 2-3 minutes. Add a splash of the marinade to each batch in order to get that caramelized, sticky-sweet and smokey flavor from the honey and chili powder.
Scoop the Cilantro-Lime Rice into bowls then top with Black Bean-Mango Salsa and the hot shrimp then dive in!
Don’t be intimidated by the length of the ingredient list. Several items like cilantro and limes are used twice, and many of the ingredients are fridge and pantry staples.
I was able to make this dish really quickly and easily. Plus you can make the Black Bean-Mango Salsa in advance as it just gets better and better as the flavors meld together in the fridge. Hope you enjoy (and here’s to unswollen feet!)
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