Lemon Paprika Shrimp and Black Bean Rice Skillet

• shrimppeeled and deveined24 oz
• cooked brown rice2 cup
• black beansdrained and rinsed1 1/3 can
• diced tomatoes2 cup
• fresh spinach8 oz
• garlicminced4 clove
• lemonjuiced1
• canola oil4 tsp
• paprika2 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Do not rinse the shrimp. Pat it dry, then season it on all sides with the kosher salt, black pepper, and paprika. Keep it separate from the vegetables.
2. 2Heat the canola oil in a large skillet over medium-high heat until shimmering. Add the seasoned shrimp in a single layer and cook for 2-3 minutes per side, until pearly and opaque and curled into a C. Transfer the shrimp to a clean plate. Wash the board, knife, and your hands with soap and water before touching anything else.
3. 3Add the minced garlic to the skillet and cook for 30-60 seconds, stirring, until fragrant. Add the diced tomatoes and black beans, season lightly with salt and pepper, and simmer for 2-3 minutes, until bubbling and slightly reduced.
4. 4Stir in the cooked brown rice and fresh spinach. Cook for 3-4 minutes, stirring occasionally, until the spinach is wilted and the rice is steaming hot throughout at 165F (74C).
5. 5Return the shrimp and any accumulated juices to the skillet. Cook for 1-2 minutes, until the shrimp is hot and the mixture is glossy. Squeeze the lemon over the skillet, taste, and adjust with salt and pepper.