Cilantro Lime Black Bean Shrimp and Rice

Cilantro Lime Black Bean Shrimp and Rice

Products Used:

Cilantro Lime Black Bean Shrimp and Rice


1 Tbs. Harvest Persian Lime Olive Oil

1 Tbs. Cilantro & Roasted Onion Olive Oil

1 pound raw shrimp, peeled and deveined

4 garlic cloves, minced (I used 1 garlic scape, chopped fine)

1 spring onion, chopped fine (5-6 small green onions would also work, you can use more or less depending on your taste)

1/2 tsp salt (you will use this in 1/4 tsp increments)

1/2 tsp red pepper flakes

2 cups chicken or vegetable broth

1 cup uncooked Jasmine rice

2 Tbs. lime juice (or try Harvest Key Lime Balsamic)

1 can black beans, rinsed and drained

1/2 cup fresh cilantro, chopped




Heat a large skilled on medium heat. Add Persian Lime and Cilantro & Roasted Onion Olive Oils. Add shrimp, garlic and onion to skillet. Sprinkle with 1/4 tsp. salt and red pepper flakes. Cook about 3-4 minutes, stirring to distribute ingredients. Shrimp will turn pink. Remove mixture from skillet to plate or dish. To the (now empty) skillet, add broth, uncooked rice and 1/4 tsp. salt. Bring to boil. Mix everything well. Reduce the heat to low. Cover and let simmer 15-20 minutes, until the rice is cooked through. Mix in the lime juice, black beans and fresh cilantro. add the shrimp mixture to the skillet with rice and stir gently. Allow shrimp mixture to heat through and serve.

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