Best Citrus Shrimp Rice And Black Bean Salad Recipes

CITRUS SHRIMP WITH BLACK RICE

Citrus Shrimp with Black Rice image

Drizzled with a citrus marinade and served over a bed of nutty black rice and zesty arugula greens, this low-calorie shrimp dish is ready in less than an hour.

Provided by EatingWell Test Kitchen

Time 55m

Number Of Ingredients 10

Ingredients

2 oranges
1 ⅓ cups water
¾ cup uncooked black rice
¾ teaspoon salt
1 pound fresh or frozen peeled and deveined medium shrimp, thawed
2 tablespoons olive oil
2 cloves garlic, minced
¼ teaspoon black pepper
4 cups baby arugula
1 large Orange wedges

Steps:

Remove 1 teaspoon zest and squeeze 1/2 cup juice from the 2 oranges; set aside. In a medium saucepan, bring the water, rice and 1/2 teaspoon of the salt to boiling; reduce heat. Simmer, covered, about 30 minutes or until water is absorbed. Remove from heat and let stand 5 minutes. Stir in 1/2 teaspoon of the orange zest and 1/4 cup of the orange juice.
Meanwhile, rinse shrimp; pat dry. For marinade, in a medium bowl, combine oil, garlic, pepper, 1/2 teaspoon orange zest, 1/4 cup orange juice and the remaining 1/4 teaspoon salt. Add shrimp; toss to coat. Cover with foil or plastic wrap and marinate in the refrigerator 10 minutes.
Heat a large skillet over medium heat. Add shrimp mixture; cook and stir 5 minutes or until shrimp are opaque. Using a slotted spoon, remove shrimp from skillet. For sauce, bring marinade to simmering. Cook 1 to 2 minutes or until marinade is slightly thickened.
To serve, spoon warm rice and shrimp over arugula and drizzle with sauce. If desired, serve with orange wedges.

Nutrition Facts : Calories 290.3 calories, Carbohydrate 28.8 g, Cholesterol 182.6 mg, Fat 8.7 g, Fiber 2.2 g, Protein 27 g, SaturatedFat 1.1 g, Sodium 579.5 mg, Sugar 3.6 g

CITRUS AND BLACK BEAN SALAD

Citrus and Black Bean Salad image

I got this recipe from a neighbor. or My DIL swears that this is better if let sit a while at room temp. Sometimes I add grilled chicken or turkey, serve it on a bed of field greens and call it dinner (lunch).

Provided by Teri8551

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 grapefruit, peeled and sectioned
2 oranges, peeled and sectioned
1 (16 ounce) can black beans, drained and rinsed
1/2 cup red onion, chopped
1/2 avocado, sliced
2 tablespoons lemon juice
black pepper

Steps:

Combine all ingredients. Serve.

Nutrition Facts : Calories 207.7, Fat 4.3, SaturatedFat 0.7, Sodium 3.5, Carbohydrate 36.5, Fiber 10.7, Sugar 7.3, Protein 9

CITRUS SHRIMP, RICE, AND BLACK BEAN SALAD

Citrus Shrimp, Rice, and Black Bean Salad image

Categories Salad Bean Citrus Rice Low Fat Quick & Easy Shrimp Spring Healthy Gourmet

Yield Serves 2

Number Of Ingredients 15

Ingredients

1 cup water
1/2 teaspoon salt
a 2- by 1-inch strip orange zest, removed with a vegetable peeler
a 2- by 1/2-inch strip lime zest, removed with a vegetable peeler
3/4 pound large shrimp (about 16), shelled and deveined
1/2 cup long-grain white rice
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons white-wine vinegar
1/2 teaspoon ground cumin
1/8 teaspoon dried hot red pepper flakes
1 cup canned black beans, rinsed and drained
1 red bell pepper, cut into 1/4-inch dice
1/2 cup fresh coriander sprigs, washed well, spun dry, and chopped
1 cup shredded romaine

Steps:

In a small saucepan bring water and salt to a boil and simmer zests 1 minute. With a slotted spoon transfer zests to a cutting board. Add shrimp to cooking water and simmer, covered, 2 minutes, or until just cooked through. With slotted spoon transfer shrimp to a colander to drain. Stir rice into cooking water and cook, covered, over moderately low heat until liquid is absorbed, about 20 minutes.
While rice is cooking, cut zests into julienne strips and in a large bowl stir together with orange and lime juices, vinegar, cumin, and red pepper flakes. Halve shrimp lengthwise and add to zest mixture, tossing to coat. Chill mixture, covered, 15 minutes. Add rice, beans, bell pepper, and coriander, tossing to combine, and cool slightly.
Just before serving, add romaine and salt and pepper to taste and toss salad.