Lime Cilantro Shrimp and Black Bean Salad
User Reviews
4.7
Lime Cilantro Shrimp and Black Bean Salad
Description
The Lime Cilantro Shrimp and Black Bean Salad features large shrimp seasoned with cumin, salt, and pepper, cooked in olive oil, then glazed with a sauce of lime juice and honey. This preparation infuses the shrimp with a tangy, slightly sweet flavor profile. The shrimp and sauce are then combined with a mix of black beans, diced avocado, jalapeno slices, minced serrano chile for optional heat, cucumber, and freshly minced cilantro, creating a vibrant mix of textures and tastes.
The salad offers creamy avocado pieces and the freshness of cucumber balanced by a mild spiciness from jalapenos and serrano chile. The beans add a hearty element, while cilantro contributes herbal brightness. The honey-lime sauce on the shrimp ties the components together with a zesty sweetness accented by cumin's earthiness.
Best served immediately to maintain avocado freshness and vegetable crunch, the salad keeps airtight in the refrigerator for up to two days though textures may soften and avocado may brown. It's a versatile dish that works as a light dinner or a side, delivering a harmonious blend of citrus, spice, and creaminess.
Ingredients
- black beans drained and rinsed (I use no salt added, canned
- 1 avocado diced into bite-sized pieces, medium, ripe
- 1 jalapeno pepper sliced into thin rounds, medium
- 1 serrano chile pepper finely minced (remove seeds for less heat); optional, small
- ½ cucumber diced into bite-sized pieces, medium
- ⅓ cup cilantro or to taste, fresh, finely minced
- 3 tablespoons olive oil
- 1 pound Shrimp cleaned and deveined (I used 12-15 count large shrimp)
- 1 to 2 teaspoons cumin or to taste
- 1 teaspoon kosher salt or to taste
- 1 teaspoon black pepper or to taste, freshly ground
- ¼ to ⅓ cup lime juice freshly squeezed
- 2 to 4 tablespoons honey or to taste
Instructions
- To a large bowl, add the black beans, avocado, jalapeno, optional serrano chile, cucumber, cilantro; set aside
- To a medium skillet, add the olive oil, shrimp, evenly sprinkle with cumin, salt, pepper, and cook over medium-high heat for about 2 minutes.
- Flip shrimp over, turn the heat to medium-low, add the lime juice, honey, stir to combine, and cook until shrimp are done, about 2 minutes. Taste the sauce. If desired, add additional lime juice, honey, salt, pepper, or cumin.
- Transfer the shrimp and all the sauce to the bowl with the lettuce and vegetables. Stir to combine. Taste and make any other seasoning adjustments if necessary (I sprinkled with another 1/2 teaspoon cumin) and serve immediately. Salad is best fresh but will keep airtight in the fridge for up to 2 days, noting the avocado will oxidize and the vegetables will soften and release their natural juices as time passes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 495 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 495kcal | 25% |
| Carbohydrates | 49g | 16% |
| Protein | 36g | 72% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 14g | 82% |
| Cholesterol | 239mg | 80% |
| Sodium | 2112mg | 88% |
| Fiber | 12g | 48% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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