Mexican_Tortilla_Shrimp_Bowls
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Mexican Tortilla Shrimp Bowls

15 Min Prep time
18 Min Cook time
4 Servings
Medium level

Categories

Airfryer, Baking, Bowls, Butterfly Shrimp, Cinco de Mayo, Entrees, Fish Friday, Fry, Get the Latest, Mexican and Tex Mex, Shrimp, Summer BBQ, Tailgating, Valentine's Day, Weeknight Dinners

Ingredients

  • 1 pkg SeaPak Jumbo Butterfly Shrimp (9 oz)
  • ¾ tsp salt, divided
  • ¼ tsp pepper
  • 1 cup uncooked long-grain white rice
  • 1 tsp lime zest
  • 1 tbsp fresh lime juice
  • 2 tbsps chopped fresh cilantro
  • 1 can black beans (15.5 oz), drained and rinsed
  • 2 cloves garlic, minced
  • ¼ cup chicken broth
  • ½ tsp ground cumin
  • 2 avocados, sliced
  • 1 cup crumbled queso fresco
  • Tortilla chips

Directions

Bring 2 cups water and 1/2 tsp salt to a boil in a medium saucepan. Add rice, and return to a boil. Cover, reduce heat, and simmer 15 minutes or until water is absorbed. Fluff with a fork. Stir in lime zest, lime juice, and cilantro.

While rice cooks, bake shrimp according to package directions.

Meanwhile, combine black beans, garlic, chicken broth, cumin, and ¼ tsp each salt and pepper in a small saucepan. Simmer 10 minutes.

Divide rice evenly between 4 bowls. Top with shrimp, black beans, avocado, and queso fresco. Serve with tortilla chips.

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