Zesty Shrimp and Black Bean Rice Bowls with Fresh Salsa and Cotija

These vibrant rice bowls bring together succulent shrimp, hearty black beans and colorful charred bell peppers for a meal that’s as beautiful as it is delicious. Topped with a fresh red salsa, crumbled cotija cheese and a squeeze of lime, every bite is a balance of smoky, tangy and savory flavors.

Ready in about 30 minutes, this recipe is perfect for busy weeknights when you want something satisfying without spending hours in the kitchen. The lime-zested rice ties everything together, making it a complete and nourishing bowl that will become a regular in your dinner rotation.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup Cotija CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh Red SalsaView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine the jasmine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Remove from heat and keep covered until ready to serve.
2. While the rice cooks, prepare the vegetables: halve, peel and dice half the red onion; thinly slice the remaining half into strips. Trim, deseed and thinly slice the green bell pepper into strips. Zest the lime and quarter it. Finely chop the cilantro.
3. Heat a drizzle of oil in a medium pot over medium-high heat. Add the diced onion, ½ teaspoon sugar (1 teaspoon for 4 servings) and a pinch of salt and pepper. Cook, stirring, until softened, 3-4 minutes. Add the black beans (with their liquid), half the Mexican spice blend, ½ teaspoon salt (1 teaspoon for 4) and pepper. Cook until thickened, 5-10 minutes. Turn off heat; stir in 1 tablespoon butter (2 tablespoons for 4) and a squeeze of lime juice. Taste and adjust seasoning.
4. While the beans cook, heat a drizzle of oil in a large pan over medium-high heat. Add the sliced onion, bell pepper, salt and pepper. Cook, stirring occasionally, until slightly charred and fragrant, 3-4 minutes.
5. Add the shrimp to the pan with the vegetables, along with the remaining Mexican spice blend, a pinch of salt and pepper. Cook, stirring, until shrimp are pink and cooked through, 4-6 minutes.
6. Fluff the cooked rice with a fork and stir in the lime zest, 1 tablespoon butter (2 tablespoons for 4 servings), salt and pepper. Divide the rice among shallow bowls. Top with the shrimp and vegetable mixture, the black beans, fresh salsa, crumbled cotija cheese and chopped cilantro. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, thaw them completely and pat dry before cooking to ensure they sear properly.

What can I substitute for cotija cheese?

Feta cheese or queso fresco are great alternatives with a similar salty, crumbly texture.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the shrimp.