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
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.