Mexican Tortilla Shrimp Bowls

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.

Mexican Tortilla Shrimp Bowls

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