TRAINAI RECIPE · LUNCH
Lime Shrimp Black Bean Bowl
Add lime juice after cooking the shrimp so it tastes bright.
- Prep
- 12 min
- Cook
- 12 min
- Recipe yield
- 1 serving
Estimated nutrition per serving
599 kcal49.2 g protein69.5 g carbohydrate15.1 g fat17 g fiber
Nutrition is an estimate per serving, calculated from the listed ingredient weights. Brands and cooking yield vary. Check product labels for allergens and cross-contact.
Ingredients
For the full recipe: 1 serving. Weigh grains and proteins in the raw or cooked state listed.
- 170 g peeled raw shrimp
- 110 g black beans, cooked, drained and rinsed
- 120 g brown rice, cooked
- 100 g bell pepper
- 40 g avocado flesh
- 6 g olive oil
- 25 g lime juice
- 3 g ground cumin and paprika, equal parts
Ingredient notes
Includes animal protein.
Contains: fish, shellfish. Check labels and preparation surfaces; this is not a cross-contact guarantee.
How to make it
- Dice pepper, drain beans and peel and devein shrimp if needed.
- Heat oil in a skillet. Cook pepper with spices for 4–5 minutes; add shrimp and cook another 3–5 minutes, turning, until pearly, opaque and 63°C / 145°F.
- Warm cooked rice and beans until steaming. Assemble with shrimp and pepper; add diced avocado and lime juice.
- Divide the finished recipe into the stated number of equal servings. All listed ingredients are included in the nutrition estimate.
Storage and leftovers
Refrigerate promptly in a covered shallow container within 2 hours (1 hour above 32°C / 90°F). Keep at 4°C / 40°F or colder and use within 3 days. Reheat cooked leftovers to 74°C / 165°F. Keep fresh salad toppings separate.
Temperature guidance: FoodSafety.gov.
