This Cilantro Lime Shrimp is a family favorite! Seasoned, succulent shrimp atop cilantro-lime rice with savory black beans, creamy avocados, and a show-stopping cilantro-lime sauce. This high-protein meal is nourishing, filling, and best of all, packed with flavor.
BOWLS -- RICE AND BEANS: Prepare the rice according to package directions. As soon as the rice is done cooking, fluff and then stir in the drained and rinsed black beans. OR warm beans separately if you want to serve as a side in the bowl (as pictured).
MARINATE SHRIMP: Pat both sides of the shrimp completely dry and then gently toss in a large bowl with the cumin, garlic powder, Creole seasoning, and cayenne pepper. Hold off on salt/pepper for now. Cover and place in the fridge while preparing the rest of this dish.
SAUCE: Zest and juice 1-2 limes to get 4 tablespoons juice and 1/2 teaspoon zest. Add the juice and zest to the blender or food processor along with the minced garlic, cilantro, jalapeño (add more for a spicier sauce or add slowly if you're worried about the heat), and mayo. Add salt and pepper to taste (I add 1/4 tsp salt and 1/8 tsp pepper). Blend or pulse until smooth. Add in the sour cream and pulse once more to combine. Taste and adjust the sauce to personal preference (more lime, more garlic, salt/pepper). Refrigerate until ready to eat.
COOK SHRIMP: Remove shrimp from fridge and add salt and pepper (Creole seasoning does have salt so don't add too much extra -- I add 1/4 teaspoon of each). In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over high heat. As soon as the butter is melted, using tongs, add 1/2 of the shrimp in one even layer so the shrimp is not overlapping. (It will steam if the pan is too crowded.) Cook for 1 minute, then use tongs to flip each shrimp over and cook on the other side for 1 more minute or until cooked through (shrimp cooks quickly -Note 4!). Transfer cooked shrimp to a clean plate.
FINISH COOKING SHRIMP: In the same pan, melt the remaining 1 tablespoon oil and 1 more tablespoon butter. Add in the remaining shrimp, cooking for 1 minute per side (or until cooked through). Use tongs (never a spoon) to place shrimp in the pan and flip. Transfer all the cooked shrimp to a plate.
ASSEMBLY: Layer the ingredients into the bowl, beginning with the prepared rice mixture first. Then add the shrimp, desired bowl toppings (avocado, additional cilantro, black beans), and finally a good drizzle of the sauce. Season to taste with salt and pepper if needed and enjoy promptly! Drizzle some extra lime over bowls if desired.
Video
Notes
Note1: Shrimp: We choose extra-large shrimp, sized at 26/30 (26-30 shrimp in a pound). Pick shelled, peeled, and deveined shrimp. If using frozen, thaw according to package directions (overnight in the fridge or in a colander in the sink with cold water running over) and thoroughly dry before using.Note 2: Rice: To keep things quick and easy, we use a packaged mix, but if you'd like to make your own cilantro lime rice, it's very easy to do. Prepare 1 cup of rice as you normally would and then mix through 1-2 tablespoons lime juice, 3 tablespoons fresh cilantro, and salt as needed (until flavors are vibrant!).Note 3: Sauce: We make a lot of sauce because we love tons of it, and enjoy having leftovers! If you aren't a big sauce fan, halve these quantities. This sauce will store well for 5-7 days in the fridge (give it a good stir before using). This sauce is great to make ahead -- it gets more flavorful as it sits!Note 4: How to know when shrimp is done: The crevice in the back of the shrimp where the vein is removed is the thickest part of the shrimp (directly opposite from the end of the tail). As soon as the flesh at that base turns from translucent to opaque, the shrimp is done cooking. Another sign to look for: shrimp will turn pink with bright red tails.Note 5: Calories include the shrimp and sauce but do not take into account any of the bowl toppings.