Caribbean Shrimp and Black Bean Rice Bowl
A vibrant and hearty rice bowl combining seasoned shrimp, black beans, and tropical flavors for a balanced, flavorful meal. This caribbean-inspired seafood ready in about 20 minutes pairs tablespoons olive oil, garlic cloves, minced, teaspoon ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups cooked long-grain white rice
- 1 cup canned black beans, drained and rinsed
- 2 tablespoons fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 1/2 cup diced mango
- 1 medium avocado sliced avocado
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 2: Add 1 pound peeled and deveined shrimp, 1 teaspoon ground cumin, 1 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook shrimp for 2-3 minutes per side until pink and opaque.
- Step 3: In a separate bowl, toss 3 cups cooked long-grain white rice with 1 cup rinsed black beans and 2 tablespoons fresh lime juice until well combined.
- Step 4: Divide the rice and black bean mixture into four bowls, then top each with the cooked shrimp.
- Step 5: Garnish each bowl with 1/4 cup chopped fresh cilantro, 1/2 cup diced mango, and slices from 1 medium avocado for a fresh, colorful finish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Caribbean Shrimp and Black Bean Rice Bowl take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Caribbean Shrimp and Black Bean Rice Bowl?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons olive oil from drying out.
Can I substitute ingredients in Caribbean Shrimp and Black Bean Rice Bowl?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Caribbean Shrimp and Black Bean Rice Bowl for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Caribbean Shrimp and Black Bean Rice Bowl?
Caribbean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
