The Better Shrimp Bowl With Mango Black Bean Salsa

When I first decided to be a pescatarian, I thought I'd be overwhelmed with longing for steak and chicken fingers, but the transition has been surprisingly easy (as long as I never have to drive by In-N-Out). My number one love is shrimp; it takes 5 minutes to cook on the stovetop and it's super versatile. Recently I made a dish of brown rice, sautéed shrimp, and a black bean mango salsa. It's super yummy and perfect for the summer time! Thanks for the idea Kristen.

  

 

 

RECIPE

for shrimp, rice, and mango black bean salsa (adapted from Iowa Girl Eats) serves 4

INGREDIENTS for rice

2 cups prepared brown rice

juice of ½ lime

salt to taste

3 tbspns chopped cilantro

INGREDIENTS for shrimp

1 tbspn honey

½ tbspn chili powder

1 tbspn olive oil

pinch of salt

pinch of black pepper

juice of one lime

12 oz shrimp 

INGREDIENTS for mango black bean salsa

juice of one lime

1 mango in cubes

1 16oz can black beans drained and rinsed

¼ cup chopped cilantro 

salt and pepper to taste

DIRECTIONS for rice

Toss cooked rice with lime juice, salt, and cilantro

DIRECTIONS for shrimp

Toss shrimp with olive oil, honey, chili powder, salt, lime juice, and black pepper. Allow to rest in fridge for 20 minutes before cooking. When ready to cook spray pan with non-stick spray and cook over medium high heat until shrimp are no longer translucent. Make sure to toss shrimp while cooking.

NOTES

-Carefully toss the mango black bean salsa with a large spoon so it does not become a mushy mess

-Make sure not to overcook shrimp or it will be rubbery (ick!) instead of tender (yum!)