This vibrant and refreshing Lime Cilantro Shrimp and Black Bean Salad is perfect for a light, healthy meal. Packed with protein from shrimp and black beans, and loaded with fresh vegetables, this dish combines the zesty flavors of lime and cilantro with a hint of heat from jalapeño and serrano peppers. The honey-lime sauce adds a touch of sweetness, making it an irresistible blend of flavors.
Ingredients
- For the Salad:
- 1 (15-ounce) can black beans, drained and rinsed (no salt added)
- 1 medium ripe avocado, diced into bite-sized pieces
- 1 medium jalapeño pepper, sliced into thin rounds
- 1 small serrano chile pepper, finely minced (remove seeds for less heat); optional
- ½ medium cucumber, diced into bite-sized pieces
- ⅓ cup fresh cilantro, finely minced (or to taste)
- 3 tablespoons olive oil
- For the Shrimp:
- 1 pound shrimp, cleaned and deveined (use 12-15 count large shrimp)
- 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
Instructions
- Prepare the Salad Base:
- In a large bowl, combine the black beans, avocado, jalapeño, optional serrano chile, cucumber, and cilantro. Set aside.
- Cook the Shrimp:
- In a medium skillet, heat the olive oil over medium-high heat.
- Add the shrimp and evenly sprinkle with cumin, salt, and pepper. Cook for about 2 minutes.
- Flip the shrimp over, reduce the heat to medium-low, and add the lime juice and honey. Stir to combine and continue cooking until the shrimp are fully cooked, about 2 more minutes.
- Taste the sauce and adjust with additional lime juice, honey, salt, pepper, or cumin as desired.
- Assemble the Salad:
- Transfer the shrimp and all the sauce to the bowl with the black beans and vegetables.
- Stir to combine and taste for seasoning adjustments. If needed, sprinkle with an additional ½ teaspoon of cumin.
- Serve immediately for the best flavor and texture.
Tips
- Freshness: This salad is best enjoyed fresh. However, it can be stored in an airtight container in the refrigerator for up to 2 days. Note that the avocado will oxidize and the vegetables may soften and release their natural juices over time.
- Adjusting Heat: For less heat, remove the seeds from the jalapeño and serrano peppers, or omit the serrano pepper entirely.
- Serving Suggestions: This salad can be served on its own or as a filling for tacos or wraps. It also pairs well with a side of tortilla chips.
Nutrition Information (Approximate)
- Serving Size: 1
- Calories: 495 kcal
- Carbohydrates: 49g
- Protein: 36g
- Fat: 18g
- Saturated Fat: 3g
- Polyunsaturated Fat: 14g
- Cholesterol: 239mg
- Sodium: 2112mg
- Fiber: 12g
- Sugar: 18g
This nutritional information is automatically calculated and should be used as an approximation.
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