Description
Zesty lime cilantro shrimp and black bean salad delivers a bold Mexican-inspired flavor profile with fresh ingredients. Crisp vegetables and succulent shrimp combine seamlessly, inviting you to savor each refreshing bite.
Ingredients
Scale
- 1 lb (454 g) large shrimp, cleaned and deveined (12–15 count)
- 1 (15 oz/425 g) can black beans, drained and rinsed (no salt added)
- 1 medium ripe avocado, diced into bite-sized pieces
- ¼ to ⅓ cup fresh lime juice
- 3 tbsps olive oil
- 2 to 4 tbsps honey, or to taste
- ⅓ cup fresh cilantro, finely minced or to taste
- ½ medium cucumber, 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)
- 1 to 2 tsps cumin, or to taste
- 1 tsp kosher salt, or to taste
- 1 tsp freshly ground black pepper, or to taste
Instructions
- Salad Preparation: In a spacious mixing bowl, combine black beans, diced avocado, minced jalapeño, optional serrano chile, chopped cucumber, and fresh cilantro, creating a vibrant base for the salad.
- Shrimp Searing: Heat olive oil in a medium skillet over medium-high heat, then add shrimp seasoned with ground cumin, kosher salt, and freshly cracked black pepper, cooking for 2 minutes until golden.
- Flavor Infusion: Reduce heat to medium-low, drizzle fresh lime juice and honey over the shrimp, gently stirring to coat evenly and cook for an additional 2 minutes until shrimp turn opaque and slightly curl.
- Seasoning Adjustment: Taste the mixture and refine flavors by adding more lime juice, honey, salt, pepper, or cumin to suit personal preference.
- Final Assembly: Incorporate the cooked shrimp and sauce into the prepared black bean mixture, ensuring thorough integration of all components, and serve immediately or refrigerate for up to 48 hours (noting potential avocado discoloration and vegetable softening).
Notes
- Optimize Shrimp Cooking: Cook shrimp quickly over medium-high heat to prevent rubbery texture, ensuring they turn golden and opaque within 4 minutes total.
- Balance Spice Levels: Adjust jalapeño and serrano chile quantities based on personal heat tolerance, removing seeds for milder flavor.
- Preserve Freshness: Consume salad immediately for crisp vegetables and vibrant flavors, or refrigerate for maximum 24 hours to maintain quality.
- Elevate Flavor Depth: Layer seasonings by adding cumin directly to shrimp and adjusting final taste with additional lime juice, honey, and spices for complex profile.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Lunch, Dinner, Appetizer.
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 20 g
- Cholesterol: 150 mg