Warm Shrimp & Black Bean Salad

  • 1 1/4 lbs. large shrimp, shelled and deveined
  • 2 tsp. olive oil
  • 1 lime
  • 1 sm. onion, chopped
  • 1 med. red pepper, chopped
  • 1 tsp. ground cumin
  • 1 can (15 to 19 ox.) black beans, rinsed and drained
  • 2 tbsp. chopped fresh cilantro leaves

1. Sprinkle shrimp with 1/4 teaspoon salt and 1/4 teaspoon coarsely ground black pepper in 12-inch nonstick skillet, heat 1 teaspoon oil on medium 1 minute. Add shrimp and cook about 6 minutes or until shrimp turn opaque throughout, stirring frequently. 

2. Meanwhile, from lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice; set aside.

3. Transfer shrimp to small bowl; cover with foil to keep warm. In same skillet, heat remaining 1 teaspoon oil on medium 1 minute. Add onion and red pepper and cook 8 minutes or until tender. Stir in cumin; cook 1 minute. Add black beans, lime peel and juice, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. Cook 3 minutes or until heated through. Spoon black bean mixture onto dinner plates and top with shrimp and any liquid in bowl. Sprinkle with chopped cilantro. Serves 4.

Each serving: About 240 calories, 29 g protein, 24 g carbohydrates, 5 g total fat (1 g saturated), 8 g fiber, 172 mg cholesterol, 740 mg sodium

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