Go Back
Homemade Shrimp and Rice Recipe with Black Beans photo

Shrimp and Rice Recipe with Black Beans

A quick, one-pan shrimp and rice meal tossed with black beans, chorizo, corn, and fresh toppings.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • large sauté pan with lid
  • Knife
  • Cutting Board
  • Measuring cups and spoons
  • Spatula or wooden spoon

Ingredients
  

  • 7 oz Zatarain’s Black Beans & Rice Dinner Mix
  • 2 1/2 cups water
  • 1/2 cup frozen corn
  • 2 tablespoons butter
  • 8 oz raw jumbo shrimp peeled and deveined
  • 4 oz Spanish chorizo sliced (remove casing if present before slicing)
  • 1 small red bell pepper seeded and diced
  • 1 avocado peeled and sliced
  • 1 lime cut into wedges
  • 1/2 cup pico de gallo
  • 1/4 cup crumbled queso fresco

Instructions
 

  • Prepare ingredients: peel, devein, and optionally remove tails from the shrimp; seed and dice the red bell pepper; slice the chorizo (remove casing first if present); slice the avocado and cut the lime into wedges.
  • Heat a large sauté pan over medium heat.
  • Add the Zatarain’s Black Beans & Rice mix, 2 1/2 cups water, frozen corn, and butter to the pan; stir, cover, and bring to a boil.
  • Reduce heat to low, cover, and simmer for 20 minutes until the rice is cooked and liquid is absorbed.
  • Stir in the shrimp, sliced chorizo, and diced red bell pepper; cover and simmer 5 minutes more, taking care not to overcook the shrimp.
  • Remove the pan from heat and fluff the rice with a fork.
  • Top the rice mixture with sliced avocado, pico de gallo, and crumbled queso fresco; serve with lime wedges.

Notes

  • This recipe can be doubled in a larger sauté pan to feed more people.