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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, da bomb.
For the Cilantro-Lime Rice:
1 cup long grain white rice
2 cups water
1 Tablespoon canola or vegetable oil
1/2 teaspoon salt
juice of 1/2 lime
3 Tablespoons chopped cilantro

For the Black Bean-Mango Salsa:
1-15oz can black beans, drained and rinsed
1 large mango, peeled and chopped
1/4 small red onion, minced
1/4 cup chopped cilantro
3 Tablespoons lime juice (about 1-1/2 limes)
salt and pepper

For the Chili-Lime Shrimp:
2 Tablespoons extra virgin olive oil
1 Tablespoon honey
1/2 teaspoon chili powder
juice of 1 lime
salt and pepper
12oz (3/4lb) raw jumbo shrimp
See full instructions on : iowagirleats.com

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