Mexican Grilled Shrimp and Rice Bowl
Turn taco night into Mexican bowl night with this simple, vibrant recipe!
Ingredients
- 1 bag Success® Brown Rice
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil, divided
- 1 1/2 tbsp taco seasoning
- 4 wood or metal skewers (if using wood, presoak in water)
- 3 cups tri-color coleslaw mix
- 1 jalapeño, seeded and finely chopped
- 1/4 cup cilantro, finely chopped
- 2 tbsp lime juice
- 1/2 tsp kosher salt
- 1 can seasoned black beans
- 1 avocado (optional)
- 1 small lime, sliced into 4 wedges (optional)
Instructions
A wealth of seasonings and the kiss of a grill turn a medley of simple ingredients into a veritable fiesta in these weeknight-friendly bowls.
Step 1
Preheat grill. Prepare rice according to package directions.
Step 2
Place shrimp in a bowl. Add 1 tablespoon olive oil and taco seasoning. Toss until shrimp are fully coated. Skewer the shrimp, using 5 to 6 shrimp per skewer.
Step 3
Place coleslaw mix in a bowl. Add jalapeño, cilantro, lime juice, salt and remaining olive oil. Mix well. Set aside.
Step 4
Heat the beans in a pot over medium heat, stirring occasionally.
Step 5
Over high heat, grill shrimp for 2 minutes per side.
Step 6
Divide rice between four bowls. Top each with beans, slaw mixture and a shrimp skewer.
Step 7
Garnish with avocado and lime, if using.
