1 cup white rice
1 ¼ lbs Rock Harbour Black Tiger Shrimp, raw, peeled, deveined, tail-on
2 tsp chili powder
Salt
2 tbsp canola oil
¼ cup lime juice
1 tbsp agave syrup or honey
2 cloves garlic, thinly sliced
19 oz can black beans, drained, rinsed
2 avocados, halved, pitted, sliced
1 lime, cut into 6 wedges
2 tsp fresh oregano leaves (optional)
Cook rice according to package directions.
Meanwhile, toss shrimp with chili powder and a pinch of salt.
Heat oil in a large non-stick skillet over medium-high heat. Cook shrimp 3 minutes total, turning halfway through. Remove to a plate.
Add lime juice, agave syrup, and garlic to skillet. Let bubble until reduced to a glaze and remove from heat. Return shrimp to pan and stir to coat.
Divide rice between 4 bowls. Top each with an equal amount of black beans. Dress avocado with the juice from 2 lime wedges and season with salt. Tuck into bowls over rice and beans.
Divide shrimp between bowls. Top with a few oregano leaves if using and serve with remaining lime wedges.
J&F SEAFOOD CORP.
7900 Huntington Rd, Unit 3
Vaughan, ON L4H 3N5
T: (905) 677-7977
F: (905) 677-2156
We’re a proudly Canadian company and as a family owned and operated business we care about what our customers serve on their tables, which is why we inspect and ensure all of our seafood products exceed their standards. Rock Harbour is your trusted source.