Pepper Shrimp With Rice And Beans
A vibrant dish featuring succulent pepper shrimp served over flavorful rice and beans, perfect for those craving bold flavors and a satisfying seafood meal.
Ingredients
- 1 lb. large shrimp ⓘ
- Hawaiian red salt ⓘ
- 2 c. cooked white rice ⓘ
- 1 c. canned black beans ⓘ
- 4 oz. can chopped green chilies ⓘ
- 4 oz. can chopped, drained pimientos ⓘ
- 1/4 c. chopped fresh parsley ⓘ
- 4 green onions, chopped
- 2 Tbsp. melted butter ⓘ
- 1/2 tsp. ground red pepper ⓘ
- 1 bunch cilantro, chopped ⓘ
Instructions
- Combine cooked white rice, drained black beans, chopped green chilies, chopped pimientos, and chopped parsley in a microwave-safe container.
- Cover and microwave on High for 5 minutes.
- Stir the mixture and microwave again for 3 to 4 minutes until heated through.
- Arrange the cooked shrimp on a platter with the rice and bean mixture.
- Sprinkle chopped cilantro and green onions over the dish before serving.
- Drizzle melted butter over the shrimp and rice mixture.
Tips & Substitutions
For a spicier kick, consider adding extra ground red pepper or a dash of hot sauce to the shrimp. If fresh shrimp isn't available, frozen shrimp can be substituted; just ensure they are fully thawed before cooking. You can also swap black beans for kidney beans or chickpeas if desired. Fresh parsley can be replaced with basil for a different flavor profile.
Serving Suggestions
This dish pairs beautifully with a side of sautéed vegetables or a light salad, like Bayou Salad, to balance the flavors. For a complete meal, serve with crusty bread or cornbread to soak up the delicious juices. A cold beverage, such as a light beer or sparkling water, complements the dish well.
Storage & Reheating
Leftover pepper shrimp can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in the microwave or in a skillet over low heat to prevent the shrimp from becoming rubbery. Avoid reheating multiple times to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Pepper Shrimp With Rice And Beans contains roughly 393 calories, with 25g protein, 75g carbohydrates, and 5g fat. It is an excellent source of vitamin C (362% of the Daily Value), iron (123% of the Daily Value), and dietary fiber (76% of the Daily Value). Note that it is relatively high in sodium, at 2555mg per serving (111% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking. It's best to let them sit in the refrigerator overnight or run them under cold water for quick thawing.
What can I substitute for black beans?
If you don't have black beans, you can substitute them with kidney beans, pinto beans, or even chickpeas. Each will add a different texture and flavor but will still work well in this dish.
How can I make this recipe vegetarian?
To make this dish vegetarian, simply omit the shrimp and increase the amount of beans or add some sautéed vegetables like bell peppers and zucchini. You can also include tofu for added protein.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).