Cilantro Lime Shrimp Bowl

Recipe Directions

1. For best results, take the shrimp out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the shrimp longer than this recipe card indicates.
2. Pour the jasmine rice (a) into a small saucepot. Add 1/2 cup of water (for each serving you are making) to the rice. Put the saucepot over medium-high heat and bring up to a simmer. Do not stir. Once the rice is simmering, stir three times and then turn down to medium-low. Cover with a lid or foil and cook for 10-12 minutes.
3. While the rice is cooking, heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Add the vegetables (b) to the pan. Season with a pinch of salt and pepper. Saute for 3-4 minutes, stirring occasionally.
4. While the vegetables are cooking, cut open the package of shrimp (c) and place on a plate. Season with a pinch of salt and pepper.
5. When the vegetables are cooked to your liking, spoon into a mixing bowl. Put the pan back on the stove over medium-high heat. If the pan looks dry, add another tbsp of oil. Place the shrimp in the pan. Saute for 1 minute on each side. If the shrimp are pink, they are done. If they are not pink, cook for another 60-90 seconds.
6. Add the cooked shrimp to the mixing bowl of vegetables. Pour the salsa negra (d) over the shrimp and vegetables. Gently mix with tongs to coat everything with salsa.
7. At this point your rice should be ready. Spoon the cilantro lime butter (e) into the pot of rice and mix well until the butter melts.
8. Spoon the cilantro lime rice on to your serving plates. Add the shrimp and vegetables over the rice. Drizzle chipotle aioli (f) on top.