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Cilantro Lime Shrimp Bowl
- Cilantro lime rice:
- 1 Tbsp Olive Oil
- 1 Small Onion grated
- 2 Garlic Cloves minced
- 2 Cups Brown Rice
- 2 Cups Low Sodium Chicken Broth
- 2 Tbsp Fresh Lime Juice
- ¼ Tsp Sea Salt
- ¼ Cup Chopped Fresh Cilantro
- Zest of 1/2 lime
- 2 Tbsp Olive Oil
- ½ Tsp Sea Salt
- 3 Garlic Cloves minced
- Zest of 1/2 lime
- 12 Jumbo Shrimp peeled and deveined
- Optional add-ins:
- 1 Cup Cherry Tomatoes halved
- 1 Jalapeño Peppers seeded and diced
- Extra cilantro to taste
- Lime Slices or wedges
- Start by cooking rice. Wash the rice in a fine-mesh strainer under cold running water, repeating the process until the water is clear.
- Heat oil in a pot over medium-high heat. Sauté the onion and garlic for 2-3 minutes. Add rice, broth, and salt, mix well and bring to boil.
- Once the rice starts to bubble immediately reduce the heat and let simmer on low until the liquid is cooked off.
- Meanwhile, prepare the shrimp. In a medium skillet heat oil until shimmering. Add garlic and sauté until fragrant.
- Add shrimp in a single layer, sprinkle with salt and pepper; cook for about 2-3 minutes until shrimp are opaque and cooked through.
- Remove from the heat and set aside. Once the rice is cooked, remove from the heat, stir in lime juice, zest, and 2 tablespoons of cilantro, fluffing the rice with a fork.
- Divide the rice among 4 glass containers, then add the garlic shrimp next to it. Add in optional toppings if desired, then place the lid on and refrigerate for up to 3-4 days.
- You can serve the cilantro lime shrimp bowl cold or heat, either way, it's delicious.
You may use instant pre-cooked rice to save on some cooking time
For a low carb option, use this cilantro lime cauliflower rice recipe instead.
You may swap the shrimps for any other protein like chicken.
You can serve the cilantro lime shrimp bowl cold or heated, either way. Remove tomatoes before you reheat or add them when ready to serve.
Use lemons if you don't have lime.
Frozen shrimp is also fine to use.
Any broth works in place of chicken broth, or water
Place in a container and store in the fridge for up to 3-4 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.
I’m Nicole Twyman, a native New Orleanian, who has lived all across the US! Although, my small family of 4 currently calls Los Angeles, CA home. I am a proud 40+ year old mom of a wonderfully energetic and theatrical daughter, and a handsome, scholarly athlete!
While I have worked in corporate America as a certified senior project / program / portfolio manager for Fortune 500 companies like Microsoft, Procter & Gamble & IBM, my passion is service. It has always been my desire to live a life of service to others; which I took every opportunity to explore as an active member of many of my church’s ministries and of my public service sorority, Delta Sigma Theta, Inc.
Well, now I am over the top excited to have the opportunity to serve divas through my very own ministry, Fit, Fyne & Fabulous.