Chili Lime Shrimp Bowls

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  1 lbs Shrimp
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  1 tsp Chili powder
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  4 tsp Vegetable oil
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  1 tsp Honey
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  1 tsp Soy Sauce, Low Sodium
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  3 Garlic(9g)
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  2 Lime(134g)
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  30 oz Beans, Black, Canned, Drained
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  0.5 tsp Cumin, Ground
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  2 JalapeñO Pepper(28g)
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  20 oz Pineapple, Canned, In Juice, Drained
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  1 Yellow Onion(55g)
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  1 tsp 1 tsp salt ($0.05)
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  0 Cilantro, Fresh(14g)
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  2 cup White Rice

Instructions

1. 1Combine the rice with water in a pot using 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 the liquid is absorbed. Remove from heat, let sit covered for 5 minutes, then fluff with a fork.
2. 2While the rice cooks, 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. 3Heat vegetable oil in a medium pot over medium heat for 1 minute. Add the minced garlic and seeded, minced jalapeño, and sauté for 1 minute until fragrant. Stir in the ground cumin and cook for 30 seconds. Add the black beans and stir to heat through for 2–3 minutes. Keep warm on low heat.
4. 4Drain 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. 5Heat 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 with no translucent centers. Transfer the shrimp to a plate.
6. 6Continue 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. 7Divide the 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. 8Seal containers and refrigerate for up to 4 days. Reheat in the microwave at 50% power for 2–3 minutes until warmed through.