4.7 from 114 votes
Lime Cilantro Shrimp and Black Bean Salad
This Lime Cilantro Shrimp and Black Bean Salad combines tender shrimp cooked with cumin and lime-honey sauce with fresh black beans, avocado, cucumber, jalapenos, and cilantro. The shrimp's tangy glaze complements the creamy avocado and crunchy vegetables, accented by a blend of spices and citrus. It's a fresh, layered salad well-suited for a light meal or side dish, showcasing balanced textures and bright flavors from its distinct ingredients.
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings:
4
Calories:
495 kcal
Course:
Side Dish, Salad
Cuisine:
Mexican
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 495
% 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.