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Prepare the rice according to package directions. As soon as the rice is done cooking, fluff and then stir in the drained and rinsed black beans. OR warm beans separately if you want to serve as a side in the bowl.
Pat both sides of the shrimp dry and then gently toss in a large bowl with the cumin, Creole seasoning, cayenne pepper, and salt & pepper to taste (the Creole does have salt so don't add too much extra salt). Cover and place in the fridge while preparing the rest of this dish.
For the Cilantro Lime Sauce, add the lime juice and zest to the blender or food processor along with the minced garlic, cilantro, jalapeno (add more of the jalapeno for a spicier sauce, add slowly if you're worried about the heat), and mayo. Add salt and pepper to taste and blend or pulse until smooth. Add in the sour cream and pulse once more to combine.
Taste and adjust sauce to personal preference (more lime, more garlic, salt/pepper)
For the Shrimp, melt butter and olive oil in a large skillet (if you don't have a big enough skillet to cook all the shrimp in a single layer, separate this process and butter + olive oil into 2 parts). Add garlic and saute until fragrant, about 30 seconds to 1 minute.
Add shrimp in a single layer and saute until they just turn pink, 2 to 4 minutes depending upon their size. Remove from heat and set aside.
To assemble the bowls, place the prepared rice mixture first, add the shrimp, add your desired bowl toppings (avocado, cilantro, lime, black beans) and finally a drizzle of the sauce. Season to taste with salt and pepper as desired and enjoy!