Garlic Butter Shrimp Taco Bowls with Mango Black Bean Salsa

Per serving

Protein

41g

Carbs

44g

Fat

8g

Calories

410

Ingredients

• 6 oz raw shrimp, peeled and deveined
• 1/2 tbsp butter
• 1 clove garlic, minced
• 1/2 cup cooked brown rice
• 1/3 cup canned black beans, warmed
• 1/4 cup fresh mango, diced small
• 2 tbsp red onion, diced
• 2 tbsp fresh cilantro, chopped
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste

Method

1. 1Make the salsa first: combine the mango, red onion, black beans and cilantro with a pinch of cumin. Set aside.
2. 2Heat a skillet over high until screaming hot. Add the butter and garlic and let it sizzle 20 seconds.
3. 3Add the shrimp in a single layer. Season with cumin, chili powder, salt and pepper.
4. 4Cook 90 seconds per side until pink and charred at the edges.
5. 5Build the bowl: rice first, then salsa, then shrimp on top. Serve immediately.