Ingredients
Shrimp and Seasonings
- 2 tablespoons unsalted butter (divided)
- 2 tablespoons olive oil (divided)
- 1 pound extra large shrimp (12 ounces, peeled and deveined)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon Creole seasoning
- Salt and pepper, to taste
- 1/4 teaspoon cayenne pepper (optional)
Rice and Beans
- 1 (8 to 10-ounce) package cilantro-lime rice mix
- 1 (15-ounce) can black beans, drained and rinsed
Toppings and Garnishes
- 1 large ripe avocado, chopped
- Limes, cut into wedges (optional, for serving)
- 1 cup fresh cilantro, loosely packed (plus more for serving if desired)
Sauce
- 2 limes (zested and juiced to yield about 1/2 teaspoon zest and 4 tablespoons juice)
- 1 teaspoon minced garlic
- 1 tablespoon finely minced jalapeño (seeds and ribs removed)
- 1/2 cup mayonnaise (full-fat)
- 1/2 cup sour cream (lite/fat-free works great)
- Salt and pepper to taste (start with 1/4 teaspoon salt and 1/8 teaspoon pepper)
Instructions
- Prepare Rice. Prepare the cilantro-lime rice according to the package directions. Once cooked, fluff the rice with a fork and stir in the drained and rinsed black beans. Alternatively, you can heat the beans separately to serve on the side.
- Marinate Shrimp. Pat the shrimp dry on both sides with paper towels. In a large bowl, gently toss the shrimp with cumin, garlic powder, Creole seasoning, and cayenne pepper (if using). Avoid adding salt and pepper at this stage. Cover the bowl and refrigerate while you prepare the remaining components.
- Make Sauce. Zest and juice 1 to 2 limes to yield about 1/2 teaspoon zest and 4 tablespoons juice. In a blender or food processor, combine the lime zest and juice, minced garlic, fresh cilantro, jalapeño, and mayonnaise. Add salt (about 1/4 teaspoon) and pepper (about 1/8 teaspoon) to taste. Blend or pulse until smooth. Add sour cream and pulse once more to combine. Adjust the seasoning to your preference, adding more lime, garlic, salt, or pepper as desired. Refrigerate the sauce until ready to serve.
- Cook Shrimp (First Half). Remove the shrimp from the refrigerator, then season with salt and pepper (approximately 1/4 teaspoon of each, considering Creole seasoning already contains salt). Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over high heat. Once the butter melts and the pan is hot, add half of the shrimp in a single layer, making sure they do not overlap to avoid steaming. Cook for 1 minute, then flip each shrimp and cook the other side for an additional 1 minute or until the shrimp are fully cooked and opaque. Transfer the cooked shrimp to a clean plate.
- Cook Shrimp (Second Half). In the same skillet, melt the remaining 1 tablespoon olive oil and 1 tablespoon butter over high heat. Add the remaining shrimp in an even layer and cook for 1 minute per side or until cooked through. Use tongs to flip the shrimp without squashing them. Transfer all cooked shrimp to the plate with the first batch.
- Assemble Bowls. To serve, layer the cooked cilantro-lime rice and black beans mixture at the base of bowls. Top with the cooked shrimp, chopped avocado, extra cilantro if desired, and an extra scoop of black beans if you like. Drizzle generously with the prepared cilantro-lime sauce. Add lime wedges on the side and season with additional salt and pepper if needed. Serve promptly and enjoy the fresh, zesty flavors.
Notes
- For best texture, pat shrimp dry thoroughly before seasoning to ensure proper sear.
- If you prefer, warm black beans separately to keep textures distinct rather than mixing them directly into the rice.
- The jalapeño seeds increase the sauce heat; remove seeds to reduce spiciness.
- Shrimp cook quickly and become tough if overcooked; aim for an opaque pink color and firm texture.
- Adjust the amount of lime juice and zest in the sauce to your taste for a brighter or milder citrus flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
