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Mexican Shrimp

Healthy Mexican Shrimp and Rice. Easy recipe that's full of spicy Mexican flavor! Juicy shrimp, brown rice, veggies, and beans make it an all-in-one meal.

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 4 people (about 9 cups)
Calories: 492 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 1 ½ tablespoons extra-virgin olive oil divided
  • 1 pound medium shrimp peeled and deveined (I use frozen shrimp, then thaw it)
  • 1 ½ teaspoons ground chili powder divided
  • 1 ½ teaspoons garlic powder divided
  • ¾ teaspoon ground cumin divided
  • ½ teaspoon kosher salt divided
  • 1 small yellow onion chopped
  • 2 small jalapenos or 1 large jalapeno, core and seeds discarded, diced
  • 2 red bell peppers cored and chopped
  • 1 teaspoon oregano
  • ¼ teaspoon ground black pepper
  • 1 can reduced sodium black beans — 15 ounces, rinsed and drained
  • 1 cup long-grain brown rice do not use short grain or instant, as it will become mushy
  • 2 cans diced tomatoes in green chiles, such as Rotel 10-ounce cans, 20 ounces total
  • 1 ½ cups water
  • 3 medium green onions chopped
  • ¼ cup chopped fresh cilantro plus additional for serving
  • 1 lime cut into wedges
Optional — for serving:
  • additional sliced jalapeno
  • sour cream or plain Greek yogurt
  • Diced avocado

Instructions

    Cup of Yum
  1. In a large skillet or Dutch oven with a tight-fitting lid, heat 1 tablespoon of the oil over medium-high heat. Once the oil is hot but not smoking, swirl to coat the pan, then add the shrimp. Sprinkle with ½ teaspoon chili powder, ½ teaspoon garlic powder, ¼ teaspoon cumin, and ¼ teaspoon salt. Stir to coat the shrimp with the spices, then continue to saute just until the shrimp is pink and fully cooked through, about 2 to 3 minutes. Remove to a plate and set aside.
  2. Add the remaining ½ tablespoon oil, onion, jalapeno, and bell pepper. Cook until the vegetables begin to soften, about 5 minutes. Add the oregano, black pepper, the remaining 1 teaspoon chili powder, 1 teaspoon garlic powder, and ½ teaspoon cumin. Stir to coat the vegetables and cook 30 seconds. Add the rice and beans. Stir to coat once more.
  3. Add the diced tomatoes in their juices and water. Stir to combine the ingredients. Bring to a gentle boil, cover, then reduce the heat to a simmer. Let simmer 30 minutes. Remove the lid and stir, scraping up any rice that has started to stick to the bottom of the pot. Re-cover and continue to let simmer with the lid on until the rice is tender, 10 to 15 additional minutes, stirring the pot every 10 minutes to prevent sticking. If the rice begins to dry out, add a bit more water as needed.
  4. Stir in the green onions, cilantro, and reserved shrimp. Squeeze the lime over the top. Serve warm with desired toppings.

Notes

  • I have only tested this recipe with long grain brown rice. If white rice or another type of rice or grain is substituted, the cooking time and liquid ratios will vary. Consult the package for guidance.
  • Store leftovers in an airtight container for up to 5 days. Rewarm gently in the microwave.
  • Re-frozen then reheated shrimp dishes are not my favorite, but you can certainly freeze this if you like.

Nutrition Information

Serving 2.25cups (without extra toppings) Calories 492kcal (25%) Carbohydrates 89g (30%) Protein 42g (84%) Fat 7g (11%) Saturated Fat 1g (5%) Cholesterol 173mg (58%) Fiber 21g (84%) Sugar 24g (48%)

Nutrition Facts

Serving: 4people (about 9 cups)

Amount Per Serving

Calories 492

% Daily Value*

Serving 2.25cups (without extra toppings)
Calories 492kcal 25%
Carbohydrates 89g 30%
Protein 42g 84%
Fat 7g 11%
Saturated Fat 1g 5%
Cholesterol 173mg 58%
Fiber 21g 84%
Sugar 24g 48%

* Percent Daily Values are based on a 2,000 calorie diet.