Chili Lime Shrimp Bowls

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  Shrimp(454g)
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  Chili powder(5g)
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  Vegetable oil(20g)
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  Honey(5g)
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  Soy Sauce, Low Sodium(5g)
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  Garlic(180g)
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  Lime
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  Beans, Black, Canned, Drained(425g)
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  Cumin, Ground(3g)
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  JalapeñO Pepper
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  Pineapple, Canned, In Juice, Drained(567g)
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  Yellow Onion
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  1 tsp salt ($0.05)
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  Cilantro, Fresh
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  White Rice(480g)

Instructions

1. 1Cook the rice: Combine the rice with water in a pot (use a 1:2 ratio). Bring to a boil over high heat, then reduce to low heat, cover, and simmer for 18–20 minutes until the rice is tender and liquid is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
2. 2While rice cooks, prepare the shrimp marinade: Juice the lime and mince the garlic. In a bowl, combine the chili powder, honey, soy sauce, lime juice, garlic, and vegetable oil. Pat the shrimp dry, add to the marinade, and stir to coat evenly.
3. 3Prepare the black beans: Heat vegetable oil in a medium pot over medium heat for 1 minute. Add minced garlic and seeded, minced jalapeño, and sauté for 1 minute. Stir in the ground cumin and cook for 30 seconds until fragrant. Add the black beans and stir to heat through, about 2–3 minutes. Keep warm on low heat.
4. 4Make the pineapple salsa: Drain the canned pineapple thoroughly. Dice the onion and remaining jalapeño (seeded). Roughly chop the cilantro. Combine the pineapple, jalapeño, onion, cilantro, lime juice, and salt in a bowl and mix well. Taste and adjust seasonings as needed.
5. 5Cook the shrimp: Heat a large skillet over medium-high heat and add the shrimp with all marinade. Cook for 3–4 minutes, stirring occasionally, until the shrimp are opaque and curved—do not overcook. Transfer shrimp to a plate.
6. 6Reduce the marinade: Continue simmering the remaining liquid in the skillet over medium heat for 5–7 minutes until thickened and syrupy. Pour the reduced marinade back over the cooked shrimp and stir to coat.
7. 7Assemble the bowls: Divide the cooked rice evenly into 6 airtight containers while hot. Top each with the seasoned black beans, pineapple salsa, and cooked shrimp with glaze. Garnish with fresh cilantro.
8. 8Store: Seal containers and refrigerate for up to 4 days. Reheat in the microwave at 50% power for 2–3 minutes until warmed through.