Shrimp Rice Bowls

This Shrimp Rice Bowl is packed with flavor. Spicy shrimp, seasoned black beans, pico de gallo and cilantro cream sauce. Perfect for lunch or dinner!

Course Main Dishes

Cuisine American

Keyword black beans, rice bowl, shrimp, weeknight dinner

Prep Time 5

Cook Time 20

Servings

Calories 628kcal

Ingredients

For the Black Beans

1 tablespoon olive oil
1/4 cup yellow onion diced
3 cloves garlic minced
30 ounces canned black beans from 2 (15 ounce) cans, rinsed and drained
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon dried oregano

For the Shrimp

1 pound large shrimp peeled and deveined
1 tablespoon extra virgin olive oil
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon granulated garlic
1/2 teaspoon dried oregano

For the bowls:

1 1/2 cups uncooked rice
2 - 3 cups shredded cabbage
Pico de Gallo
Creamy Cilantro Sauce
cilantro garnish

Instructions

Cook rice according to package directions.
Cook the black beans. Heat olive oil in a large saucepan over medium heat. Add garlic and onions. Cook just until onions start to soften. Add in black beans, chili powder, cumin and oregano. Continue cooking until black beans are warmed through.
Season the shrimp with extra virgin olive oil, chili, cumin, granulated garlic, salt and oregano. Toss shrimp to coat completely.
Cook shrimp in a skillet over medium heat until opaque and cooked through.
Assemble the bowls. Place rice and beans in a bowl. Top with cabbage, pico de gallo, and shrimp. Drizzle with cilantro cream sauce and garnish with fresh chopped cilantro.

Notes

Nutrition information for estimation purposes only and will depend on how much of the pico and cilantro cream sauce you add to each individual bowl.

Nutrition