I came across this recipe on Pintrest and soon as I saw it I thought of Chipotle! Once I made it I realized it was EVEN better than Chipotle because it was made a home, I had tons of leftovers, and it was way cheaper! Plus it was so EASY and QUICK. This will definitely be in rotation at our house!
Open the Shrimp and run cold water over it to thaw. Peel the shrimp and set aside. Open the black beans, drain, then run cold water over it. Set aside!
Anyone who knows me knows I can be super cheap at times, so just a disclaimer *they do sell pre peeled Cilantro*. This whole bag of Cilantro was 0.89 and while they don’t sell the pre peeled ones at Aldi it is at other grocery stores. Turn on some Netflix and keep peeling the cilantro until you have a cup! This is what it looks like when it’s all done!
I got this lemon squeezer from TJ Maxx/Marshall’s and it is a lifesaver. Squeeze the juice of the two limes over a bowl and set aside!
Heat two tablespoons of oil in a skillet. Add the Shrimp to the skillet. Season to your liking! I used garlic salt, canned garlic, parsley, pepper, and a dash of red pepper flakes for a kick! Cook the shrimp on both sides for about 4 minutes on each side. When done take out the skillet and set aside.
Add two cups of broth to the skillet, then add the rice. Bring to a boil. Cover and lower the temperature, let cook about 15 minutes. Be sure to keep an eye on this while its cooking! If you feel like it is burning on the bottom just add a little water.
When the rice is done, add in the lime juice, black beans, and cilantro. Mix to combine! Add the shrimp!
Brandon and I both really enjoyed this dish! It was light but very satisfying. Especially since it was 8 degrees here in KC the night I made it! See recipe below and let me know how you like it!