Easy Spicy Grilled Cilantro Lime Shrimp with Black Bean Corn Salsa and “5 Minute” Cilantro Lime Rice

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I promise, this sounds WAY more complicated than it is…and who doesn’t love a quick, fresh and simple to put together recipe? I can never get enough of a fresh pico and adding the black beans and corn into the mix, make it a great addition to these grilled shrimp. Hope you enjoy it as much as I did! 😋


1 lb raw shrimp, cleaned and peeled

2 Tbsp of EVOO

2-3 cloves of garlic, diced

1/2 of a Serrano pepper, minced

Zest of 1 lime

Juice of 1 lime

1 Tbsp cilantro, chopped

Salt & Pepper

Toss all of the ingredients together, coating the shrimp well. Let sit 10-15 min. Place shrimp on skewers and place on a hot BBQ. Watch them closely, as they’ll be cooked through quickly – grill for only a couple of min or so on each side. Take them off as soon as they’ve gained they’re nice pink color. Serve immediately.

Black Bean Corn Salsa:

1 (15.5 oz) can black beans

1 (8.5 oz) can golden sweet corn

2 Roma tomatoes, diced

1/2 onion, diced

1 Serrano pepper, minced

2 cloves of garlic, minced

1-2 Tbsp Cilantro, chopped

Juice of 1 lime

Salt & Pepper

Mix all ingredients well and enjoy!

“5 Minute” Cilantro Lime Rice:

2 cups of water

1 Tbsp of butter

2 cups of the dried “5 minute rice”

Juice of 1 lime

1-2 Tbsp of cilantro, chopped

Bring water, lime juice and butter to a boil. Add in the rice. Cover and let sit until soft and fluffy (I know it says 5 min, but realistically, I usually get a nice rice after about 10-15 min or sitting). Add in your cilantro, mix and serve.

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