---
title: Mexican Shrimp & Black Bean Rice Bowls
source: HelloFresh | https://www.hellofresh.com/recipes/mexican-shrimp-and-black-bean-rice-bowls-69cd567d2898d990f03460b1
servings: 2
prep_time: 10 minutes
cook_time: 15 minutes
time_required: 25 minutes
difficulty: Medium
allergens:
  - Milk
  - Shellfish
tags:
  - Protein Smart
  - Mexican
  - Quick
rating: 4.0
rating_count: 1200
source_chef: Christina Boateng
review_highlights:
  - theme: Flavor, text: Vibrant and well-seasoned with a perfect balance of spices
  - theme: Ease of prep, text: Quick to assemble with straightforward cooking steps
image: "https://images.recipes.furrysalamander.com/mexican-shrimp-black-bean-rice-bowls.avif"
---

In a #small pot{}, combine @jasmine rice{1%cup}, @water{1¼%cups}, and a pinch of @salt{to taste}. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ~{15%minutes}.

Wash and dry @green bell pepper{1}, @red onion{1}, @cilantro{1%bunch}, and @lime{2}.

Heat a drizzle of @cooking oil{2%tbsp} in a #medium pot{} over medium-high heat. Add diced red onion, ½ tsp @sugar{1%tsp}, and a big pinch of salt and @black pepper{to taste}. Cook, stirring, until softened ~{3%minutes}.

While onions cook, heat a drizzle of cooking oil in a #large pan{} over medium-high heat.

To pan with veggies, add @shrimp{10%oz}, remaining @mexican spice blend{1%packet}, a big pinch of salt, and black pepper. Cook, stirring, until shrimp are pink and cooked through ~{4%minutes}.

Fluff jasmine rice with a fork and stir in lime zest, 1 tbsp @butter{1%tbsp}, salt, and black pepper.

Toss warm @black beans{1½%cups} into the pan with shrimp. Divide rice between bowls and top with shrimp and black bean mixture, @fresh red salsa{1%cup}, diced green bell pepper, @cotija cheese{½%cup}, and chopped cilantro. Serve with remaining lime wedges.