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Cilantro Lime Rice with Beans and Shrimp
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40 minutes
4 servings
Adjust servings
dairy-free
gluten-free
(?)
Has gluten from:
chicken broth
kid friendly
has meat
(?)
Has meat from:
chicken broth
has pasta
has seafood
(?)
Has seafood from:
shrimp
mediterranean
vegan
(?)
Not vegan due to:
shrimp
chicken broth
vegetarian
(?)
Not vegetarian due to:
shrimp
chicken broth
pescetarian
(?)
Not pescetarian due to:
chicken broth
paleo
(?)
Not paleo due to:
jasmine rice
black bean
This recipe has no customizations.
 
Nutrition to Note
This recipe has Sodium as 55.3% (as a percentage of RDA).
 
You may need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.1% of RDA
• Calories: 22.1% of RDA
• Carbs: 20.8% of RDA
• Fat (total lipid): 13.6% of RDA
• Fiber: 26.1% of RDA
• Fructose: 0.1% of RDA
• Protein: 30.0% of RDA
• Sodium: 55.3% of RDA
• Sugar: 2.4% of RDA
• Vitamin A (IU): 5.3% of RDA
• Vitamin B6: 8.5% of RDA
• Vitamin C: 4.9% of RDA
• Iron: 0.0% of RDA
• Magnesium: 30.1% of RDA
• Manganese: 19.0% of RDA
• Niacin: 8.0% of RDA
• Potassium: 17.7% of RDA
• Zinc: 20.0% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
INGREDIENTS
Amount
Measure
Ingredient
Substitutions
2
tbsp
 
1
lb
raw shrimp, peeled and deveined.
 
4
cloves
minced.
 
1/4
tsp
 
1/2
tsp
 
2
cups
1
cup
uncooked.
 
2
tbsp
freshly squeezed plus more for serving.
 
1
can
drained and rinsed.
 
1/2
cups
chopped.
 
 
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PREPARATION
PREPARING THE SHRIMP
1.
Heat large skillet until hot on medium heat. Add olive oil - it should run easily but not sizzle or burn.
2.
Add shrimp and minced garlic to the skillet, making sure it doesn't crowd, sprinkle 1/4 teaspoon of salt and 1/2 teaspoon of red pepper flakes over shrimp.
3.
Cook shrimp, stirring once or twice, on medium heat, about 3-4 minutes total, until pink in color.
4.
Remove shrimp from the skillet to a plate.
PREPARING THE RICE
5.
To the same (now empty) skillet, add chicken broth, uncooked rice, and 1/4 teaspoon salt.
6.
Bring to boil. Mix everything well. Reduce the heat to low boil simmer. Cover the skillet with the lid. Simmer for 15-20 minutes, covered, until the rice is cooked through.
7.
You might need to add 1/2 cup of water if your rice is not completely cooked through.
8.
Mix in the lime juice, rinsed and drained black beans, and fresh cilantro into the cooked rice.
9.
Add extra lime juice (about 1 tablespoon) and extra chopped fresh cilantro to the plate with shrimp, mix to coat shrimp with lime juice and cilantro. Add the shrimp to the skillet with rice and gently reheat.
10.
Serve immediately.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Low Sodium!
 
A low-sodium variant of this recipe can be made that has a 53% reduction in the amount of sodium. Just substitute low-sodium chicken broth for chicken broth.
2.
Make it Shellfish Free!
 
A shellfish-free variant of this recipe can be made. Just substitute surimi for shrimp.
 
NUTRITION
This recipe has the following nutrient totals:
Calories 441
Protein 33.8 g
Carbohydrates 57.1 g
Iron 0.01 mg
Fiber 7.30 g
Calcium 1.06 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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