Chili Lime Shrimp Bowls

Ingredients

• 1 lb peeled shrimp
• 1 tsp chili powder
• 1 Tbsp + 1 tsp vegetable oil, divided
• 1 tsp honey
• 1 tsp soy sauce
• 3 cloves garlic, divided
• 2 medium limes
• 2-15 oz cans black beans
• 1/2 tsp cumin
• 2 medium jalapeños
• 20 oz can crushed pineapple
• 1/2 small red onion
• 1 tsp salt
• 1/4 bunch cilantro
• 2 cups long grain rice

Directions

1. Start with the shrimp so it has a little time to marinate. In a bowl, mix the chili powder, honey, soy sauce, the juice from 1 lime, 1 minced clove of garlic, and 1 teaspoon of vegetable oil. Rinse the shrimp, shake away the extra water, then toss it with the marinade until coated. Slide it into the refrigerator until you’re ready to cook.
2. Get the rice going next. Add 2 cups of dry rice and 4 cups of water to a pot. Cover the pot and bring it to a boil over high heat. Once it is fully boiling, drop the heat to the lowest setting and simmer for 20 minutes. After 20 minutes, turn off the burner and keep the lid on until serving time. Right before serving, loosen the rice with a fork.
3. Make the black beans while the rice cooks. Pour 1 tablespoon of vegetable oil into a medium pot, then add 2 minced cloves of garlic and 1 seeded, minced jalapeno. Cook for about 1 minute, stir in the cumin, and cook for 1 minute more. Add the black beans, stir well, and warm them through.
4. For the pineapple salsa, drain the crushed pineapple thoroughly. Dice the red onion finely. Seed the jalapeno, then dice it finely as well. Roughly chop 1/4 bunch of cilantro. In a bowl, stir together the pineapple, jalapeno, red onion, cilantro, the juice from 1 lime, and 1 tsp of salt. Taste, then adjust the salt and cilantro if you’d like.
5. When you’re ready for the shrimp, warm a large skillet over a medium flame. Add the shrimp along with every bit of the marinade. Cook only until the shrimp turns opaque and curls. Transfer the shrimp out of the pan, then keep simmering the marinade until it reduces and thickens, about 5 minutes more. Spoon the thickened marinade over the shrimp and toss to coat.
6. Assemble the bowls by adding 1 cup of rice to the bottom of each bowl. Spoon about 3/4 cup seasoned black beans over the rice, then add about 1/2 cup of pineapple salsa. Finish each bowl with 7 or 8 shrimp on top. Add extra cilantro if desired. Then dig in.