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Habanero Mango Shrimp Bowl

Sometimes you want to make a healthy meal with as little mess as possible and this habanero mango rubbed shrimp bowl hits on both requirements. You can use white rice, brown rice, black beans or quinoa as the base of this bowl. Heck I used rice and black beans. The combinations are almost limitless. Well…I don’t know about limitless, because numbers hurt my head but there are a lot of different combinations.

I used my homemade habanero mango rub (which you can purchase here) for the shrimp. You can control the amount of heat with the amount of rub that you apply. I like mine hot so of course I added more. The rub hits you with a pleasant heat and then the sweetness of the mango really cools it down.

You can almost add whatever vegetables you have around. For this recipe I diced fresh tomatoes, orange bell pepper and avocado then added that to my base of rice and black beans. Topped with a little bit of homemade ranch dressing (try our ranch seasoning here) and for me some Sriracha and you have a healthy one dish meal.

Habanero Mango Shrimp Bowl

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 5

Ingredients

  • 16 oz Shrimp
  • 1 cup white rice cooked
  • 1 avocado diced
  • 1 orange bell pepper diced
  • 1 tomato diced
  • 1 can 15oz black beans heated
  • Habanero Mango Rub
  • Ranch salad dressing
  • Salt & pepper to taste
  • 1 tbsp olive oil

Instructions

  1. Begin by cooking your rice using any method your prefer… rice maker, instant pot or stovetop. Whatever method you use I love to use chicken broth instead of water. You get much more flavorful rice.

  2. Season shrimp with habanero mango rub or seasoning of your choice and set aside 

  3. Dice your vegetables and begin heating the black beans over medium low heat. Season beans with salt & pepper

  4. Heat olive oil over medium high heat. Once oil is heated add shrimp and cook 1-2 minutes per side. Remove from heat

  5. Plate rice in bowl and add warmed blacked beans. Add shrimp, tomatoes, bell pepper and avocado. Squirt ranch dressing over the top and if you are like me a little bit of Sriracha

For this shrimp bowl you can add whatever toppings you like. Make this bowl special for your family by adding more or taking some away. Customize it to your family’s likes or dislikes. Thanks for stopping by Life44…live, laugh, love & learn.

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Red Beans & Rice

A few years ago I was able to go to New Orleans for a quick visit. My goal… taste as many iconic New Orleans foods. I had it all or at least as much as I could eat. Po Boys, beignets, oysters, jambalaya, gumbo and red beans and rice were on my list and I was not disappointed. If you ever have the chance to visit, I highly recommend it. Not just for the food but the sites. There really is something for everyone there. I was going through some old photos on my phone and I saw the pictures from New Orleans and immediately I began craving red beans and rice. Such a simple dish but so difficult to truly replicate. I am not going to say I nailed down the best red beans and rice dinner, but this is pretty darn good.
Holy Trinity
The French have mirepoix which is a base of onion, celery and carrots. The Cajuns have the holy trinity which includes onion, celery and bell peppers. The holy trinity is the base for a lot of Cajun cooking and a key component in red beans and rice. One thing you need to do towards the end of cooking the red beans is mash/blend a cup of the beans to help thicken it. You can use a fork to mash them or an immersion blender. I love the one below. It cleans up quickly and works like a charm.

Red Beans & Rice

Ingredients

  • 16 oz dried red beans presoaked overnight
  • 1 lb Andouille sausage sliced in 1/4 inch slices
  • 1 onion diced
  • 2 celery stalks diced
  • 1 green bell pepper diced
  • 4 cloves garlic minced
  • 1 tbsp bacon fat or vegetable oil
  • 1 tbsp cayenne pepper
  • 1 tsp pepper
  • 1 tsp rubbed sage
  • 2 tsp salt
  • 1 tsp crushed red pepper
  • 4 bay leaves
  • 6 cups water
  • cooked white rice

Instructions

  1. Heat bacon fat (or oil) over medium heat in a dutch oven. Brown the sausage until crispy then add onions and cook for about 5 minutes. Add celery, bell pepper and garlic and cook for 3 minutes.

  2. Add cayenne, pepper, sage, salt, red pepper and bay leaves. Add presoaked beans and cover with about 2 inches of water (approximately 6 cups). Bring to a boil and then reduce heat to a simmer and cover for about 2 hours

  3. A few minutes before serving remove 1 cup of beans and mash with a fork. Return beans to pot and simmer for 10 minutes adjusting seasoning to your preference. Before serving remove bay leaves

  4. Serve over rice and enjoy.

This red beans and rice recipe can be tailored to your tastes. I really like it spicy and I added a dash or five of Tabasco sauce. Just remember to taste, taste and taste. Adjust to how you like it. Other than that bone apple t. Hey that’s how my son loves to pronounce Bon Appetit. I actually like it. I hope you enjoyed this classic New Orleans Monday dinner. I know my family did. There wasn’t a bean to be found after the teenagers got to it. Thanks for stopping by Life44…Live, laugh, love & learn. Help support our site! As an Amazon Associate we earn from qualifying purchases.