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The Better Shrimp Bowl With Mango Black Bean Salsa

June 11, 2013

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.
Intro photo2 Salsa prodcue 
Salsa mixed with beans 
Intro photo Dig in!

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

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

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.

-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!)


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