Directions

1. Prepare marinade by combining 1 tsp chili powder, 1 tsp honey, 1 tsp soy sauce and juice of one lime (or 1 tbsp bottled lime juice), 1 clove of minced garlic, and 1 tablespoon olive oil. Rinse and shake off excess water off the shrimp. Add the shrimp to the marinade bowl, stir to coat and refrigerate until ready to cook.
2. Start rice by combining 2 cups of dry rice with four cups of water. Cover and bring to a boil over high heat. Once boiling, turn the heat down to low and simmer for 20 minutes. At 20 minutes fluff turn off heat and leave covered until ready to serve. Fluff with a fork before serving.
3. Prepare black beans by adding 1 tablespoon of olive oil to a pot and 2 cloves minced garlic, add 1 minced jalapeno. Saute for 1 minute then add ½ teaspoon cumin. Saute for another minute. Add black beans, stir and heat through.
4. Pineapple salsa: drain can of crushed pineapple and dice ½ red onion add to a bowl. Dice remaining jalapeno and add to bowl. Add chopped cilantro and 1 teaspoon of salt to the bowl. Stir until combined.
5. Heat a skillet over medium heat. Add shrimp and all of marinade to skillet. Cook until shrimp is opaque. Let marinade thicken over low heat and coat with shrimp.
6. Assemble shrimp bowls with rice, black beans, shrimp and pineapple salsa. Enjoy!

**Use cauliflower rice to replace brown rice if you’d like!

Nutrition Information (for 1 serving size):

496 calories per serving, 8g fat, 66g carbohydrates, 40g protein

Calorie macro breakdown:

• 15% from fat
• 32% from protein
• 53% from carbohydrates