Creole shrimp bowl with red recado, coconut-lime rice, and warm pineapple black bean salad

Name: Creole shrimp bowl with red recado, coconut-lime rice, and warm pineapple black bean salad
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Comida Latinoamericana
Ingredients: 1.3 lb large shrimp, peeled and deveined; 1 cup jasmine or long-grain rice; 13.5 fl oz coconut milk; 1 cup water; 1 1/2 cups cooked black beans; 1 3/4 cups fresh pineapple; 1 cup red onion; 1 cup red bell pepper; 6 cloves garlic; 3 tbsp achiote paste; 1/3 cup orange juice; 3 tbsp lime juice; 2 tsp lime zest; 1 tsp ground cumin; 1 tsp dried oregano; 1 tbsp honey; 3 tbsp olive oil; 1 tbsp butter; 1/2 cup fresh cilantro; 1/4 cup pumpkin seeds; 1 1/4 tsp salt; 1/2 tsp black pepper

An original Latin American dish featuring shrimp sautéed in an aromatic red recado, coconut-lime rice, and a warm pineapple, black bean, and red onion salad for a sweet, citrusy, savory contrast.

25 minPrep

30 minCook

55 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

600 g large shrimp, peeled and deveined (secados with papel)
220 g jasmine or long-grain rice (enjuagado)
400 ml coconut milk (without sugar)
240 ml water (for the arroz)
260 g cooked black beans (escurridos and enjuagados)
250 g fresh pineapple (diced small)
120 g red onion (en pluma fina, divided)
120 g red bell pepper (in strips finas)
18 g garlic (chopped, divided)
45 g achiote paste (for the recado)
80 ml orange juice (fresh)
45 ml lime juice (divided)
4 g lime zest (divided)
2 g ground cumin
1 g dried oregano
15 ml honey
45 ml olive oil (divided)
14 g butter
20 g fresh cilantro (chopped, divided)
30 g pumpkin seeds (tostadas)
8 g salt (or to taste, divided)
2 g black pepper (or to taste)

Nutrition facts

per serving

648 kcal

Calories

35 g

Protein

56 g

Carbs

31 g

Fat

7 g

Fiber

49 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyShellfish

Instructions

1
1. In a medium bowl, mix the achiote paste, orange juice, 1 tablespoon (15 ml) lime juice, cumin, oregano, 2 minced garlic cloves, honey, 1 tablespoon (15 ml) olive oil, 1/2 teaspoon salt, and black pepper until you have a smooth red recado marinade.
2
2. Add the shrimp to the bowl with the red recado and toss well to coat. Marinate for 15 to 20 minutes in the refrigerator while you prepare the other components.
3
3. Place the rice, coconut milk, water, 1/2 teaspoon salt, and half of the lime zest in a medium saucepan. Bring to a boil over medium-high heat, then reduce to very low, cover, and cook for 15 to 18 minutes until the liquid is absorbed.
4
4. Remove the saucepan from the heat and let the rice rest, covered, for 10 minutes. Then fluff with a fork and mix in 2 tablespoons chopped cilantro and 1 tablespoon (15 ml) lime juice.
5
5. Heat a large skillet over medium-high heat. Add the pumpkin seeds and toast for 2 minutes, stirring constantly, until fragrant. Remove and set aside.
6
6. In the same skillet, add 1 tablespoon (15 ml) olive oil. Add half of the red onion, the red bell pepper, and 2 minced garlic cloves. Cook for 4 to 5 minutes until the onion softens and the pepper is tender but still slightly firm.
7
7. Add the pineapple and cook 2 minutes more so it lightly caramelizes. Stir in the black beans, a pinch of salt, and 1 tablespoon (15 ml) lime juice. Cook for 2 minutes, turn off the heat, and mix in 2 tablespoons cilantro. Set the warm salad aside.
8
8. In the same skillet, heat the remaining 1 tablespoon (15 ml) olive oil and the butter over medium-high heat. When the butter melts, add the remaining red onion and the remaining 2 garlic cloves. Cook for 1 minute, stirring.
9
9. Add the shrimp along with all of the marinade and cook for 3 to 5 minutes, stirring, until the shrimp are pink, firm, and fully cooked. If you want to check doneness by temperature, the center should reach 145 °F (63 °C).
10
10. To serve, divide the coconut-lime rice among 4 bowls. Top with the red recado shrimp and serve with the warm pineapple black bean salad. Finish with the toasted pumpkin seeds, the remaining cilantro, and the remaining lime zest.

Chef tips

For deeper flavor, let the shrimp marinate for the full 20 minutes, but not much longer so the texture stays firm. Toast the pumpkin seeds right before serving to keep them crunchy.

Substitutions

You can use basmati rice instead of jasmine. If you cannot find achiote paste, mix 2 tablespoons sweet paprika, 1 teaspoon vinegar, and 1 extra teaspoon cumin, though the flavor will be different. Honey can be replaced with agave syrup.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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Illustrative image
Teakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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