Adapted from budgetbytes.com
Rate this recipe!
| Servings |
|
Ingredients
- 1 lb shrimp - peeled and deveined
- 1 tsp chili powder
- 1/2 tsp cumin
- 1 tbsp olive oil
- 1 tsp olive oil
- 1 tsp raw honey
- 1 tsp soy sauce or coconut aminos
- 3 cloves garlic - minced
- 2 limes
- 1 (15 oz) can black beans - drained and rinsed
- 1 medium jalapeño - seeds removed and diced
- 1 (20 oz) can crushed pineapple - drained
- 1 tsp sea salt
- 1 handful cilantro - chopped
- 2 cups quinoa (or brown rice) - cooked
Ingredients
|
Rate this recipe!
|
Instructions
- Prepare a marinade by combining the chili powder, cumin, honey, soy sauce, juice of one lime, one minced garlic clove, and 1 tsp of olive oil. Refrigerate the shrimp in the marinade for at least 30 minutes.
- While the shrimp are marinating, prepare the black beans. Add 1 tbsp of oil to a pan over medium heat. Add 2 cloves of minced garlic. Sauté for about one minute and then add the black beans. Stir and heat through. Combine the pineapple, chopped jalapeño, cilantro, and salt in a bowl and mix well.
- Heat a skillet over medium heat and add the shrimp along with the marinade. Cook until the shrimp is opaque. Remove the shrimp from the skillet and let the marinade simmer until it reduces and thickens. Pour thickened marinade over the shrimp and toss to coat.
- Assemble the bowls by layering quinoa (or rice), black bean mixture, pineapple salsa, and shrimp. Garnish with cilantro, lime wedges, and avocado if desired!
We love this dish! It’s a regular at our house!