Lime Cilantro Shrimp and Black Bean Salad
Escape to the sun-kissed shores of Mexico with this refreshing and flavorful Lime Cilantro Shrimp and Black Bean Salad! This vibrant and nutritious recipe combines succulent shrimp, creamy black beans, and crunchy veggies, all tied together with a zesty lime-cilantro dressing.
Prep Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 15 minutes
Ingredients:(Servings: 4)
1 (15-ounce) can black beans, drained and rinsed (no salt added)
1 medium ripe avocado, diced into bite-sized pieces
1 medium jalapeno pepper, sliced into thin rounds
1 small serrano chile pepper, finely minced (optional,
seeds removed for less heat)
½ medium cucumber, diced into bite-sized pieces
⅓ cup fresh cilantro, finely minced or to taste
3 tablespoons olive oil
1 pound large shrimp, cleaned and deveined (12-15
count)
1 to 2 teaspoons cumin, or to taste
1 teaspoon kosher salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
¼ to ⅓ cup freshly squeezed lime juice
2 to 4 tablespoons honey, or to taste
Directions:
In a large bowl, combine black beans, avocado, jalapeno, serrano chile (if using), cucumber, and cilantro. Set aside.
Heat olive oil in a medium skillet over medium-high heat. Add shrimp, sprinkle evenly with cumin, salt, and pepper. Cook for about 2 minutes.
Flip shrimp, reduce heat to medium-low, add lime juice and honey. Stir to combine and continue cooking until shrimp are done, about 2 more minutes.
Taste and adjust seasoning with additional lime juice, honey, salt, pepper, or cumin if desired.
Transfer shrimp and all the sauce into the bowl with
the black bean mixture. Stir to combine well.
Serve immediately, or store in an airtight container in the refrigerator for up to 2 days. Note that the avocado may brown and the vegetables will soften over time.
Notes:
Use fresh and sustainable ingredients: Opt for wild-caught shrimp and fresh cilantro for the best flavor and texture.
Adjust the level of heat: Add more or less jalapeño peppers to suit your desired level of spiciness.
Make it a meal prep: Prepare the salad ingredients ahead of time and store them in separate containers for up to 2 days.
Add some crunch: Top the salad with toasted pepitas, chopped nuts, or crispy tortilla strips for added texture.
Use as a topping: Serve the salad as a topping for tacos, grilled chicken or fish, or as a filling for wraps.
Nutritional Information (per serving):
– Calories: 250
– Protein: 20g
– Fat: 10g
– Saturated Fat: 1.5g
– Carbohydrates: 20g
– Fiber: 5g
– Sugar: 5g
– Sodium: 200mg
– Cholesterol: 60mg