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Back to school is signaling that summer is almost over, but you can keep summer going all year round with this fun pairing! This Cilantro Lime Shrimp Rice Bowl packs a ton of flavor all in one skillet (hooray for less dishes!) and this Big Ripper has gained somewhat of a cult following as a summer favorite!
Amy’s Wine Pick : Big Ripper Verdelho 2017
Laura’s Food Pick : Cilantro Lime Shrimp Rice Bowl
Coming from Australia, this pale wine brings plentiful fruit flavors without being overbearingly sweet. It’s clean, smooth and easy to drink nature makes it an obvious choice for summer.
The balance of fruit and acidity makes this a great wine to sip on it’s own, but it really sings when paired with seafood. These shrimp bowls are a super easy dinner pick, and are delicious!
If you are looking to make them low carb or keto friendly, omit the beans and swap the rice for cauliflower rice! Easy peasy!
Our next pairing is another summer favorite with an AMAZING Moscato. Do you have a go-to summertime food & wine pairing? Share it with us in the comments!
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Recipe : Cilantro Lime Shrimp Rice Bowl
Courtesy of Wildtree
Prep Time: 10 mins
Cook Time: 30 mins
1 tablespoon Natural Grapeseed Oil
1 yellow onion diced
1 1/2 cups white rice
1 (15.5 ounce) can black beans drained and rinsed
3 cups vegetable stock
1 pound shrimp peeled and deveined
1 1/2 tablespoons Cilantro Lime Seasoning
1 lime juiced
Preheat Natural Grapeseed Oil in 12-inch nonstick skillet over medium-high heat. Add diced onion and cook for about 5 minutes, or until lightly browned.
Now add the white rice and toast for 2-3 minutes. Add black beans and vegetable stock; stir to combine.
Bring the pan to a boil, reduce to a simmer and cover; cook for 20-25 minutes.
Add shrimp, Cilantro Lime Seasoning, and lime juice, and stir to combine. Cover and cook for an additional 2-3 minutes, or until shrimp is fully cooked. Serve with fresh cilantro if desired.
Get the nutritional facts and everything you need to make this dish here!
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