Shrimp is good any time of the year, but especially in the Summer. My reasoning? It is quick & easy to prepare, getting us out of the kitchen and giving us more time to enjoy the great weather. Shrimp is also very versatile and can be prepared in oh-so-many different ways!
This recipe is a case in point. Throw some spices & seasoning on the shrimp, spend a few minutes cooking it, then heat up some black beans and corn, throw some fresh salsa & cilantro into the mix and use that as the base for the shrimp. It comes together quickly and tastes delicious, just as Summertime meals should!
Black Bean, Corn, & Shrimp Salad
Black Bean, Corn, & Shrimp Salad (adapted from cookinglight.com) Total Time Required: 15 minutes, Makes: 4 (1/3 cup shrimp and 2/3 cup bean mixture) servings
Ingredients:
- 1 tablespoon chili powder
- 1/2 teaspoon garlic salt
- 1/2 teaspoon ground cumin
- 1-1/2 pounds medium shrimp, peeled and deveined
- 2 tablespoons fresh lime juice, divided
- 15-ounce can of can, drained or 1-1/2 cups frozen whole-kernel corn, thawed
- 3/4 cup fresh salsa
- 1/4 cup chopped fresh cilantro
- 15-ounce can black beans, rinsed and drained
- tortilla chips, avocado, and additional cilantro, for serving
Directions:
Combine the chili powder, garlic salt, and cumin in a large bowl. Add the shrimp and toss it with the seasonings to coat.
Coat the shrimp with the seasonings.
Heat a large nonstick skillet, coated with cooking spray over medium-high heat. Add the shrimp and sauté them for 3 minutes or until they are cooked through. Add 1 tablespoon of the lime juice. Remove the shrimp from the pan.
Cook the shrimp.
Add the corn to the pan and sauté it for 1 minute. Stir in the salsa, cilantro, and beans and cook for 1 minute more until thoroughly heated.
Cook the corn with the salsa, cilantro, and beans.
Stir in the remaining 1 tablespoon of lime juice.
Stir in the remainder of the lime juice.
Serve the shrimp over the bean mixture.
Serve the shrimp over the bean mixture.
Serve with tortilla chips, avocado, and additional cilantro, if desired.
Serve with tortilla chips and avocado.
Summertime meals are so fresh & satisfying! ~Linda
Black Bean, Corn, & Shrimp Salad (adapted from cookinglight.com) Total Time Required: 15 minutes, Makes: 4 (1/3 cup shrimp and 2/3 cup bean mixture) servings
Ingredients:
- 1 tablespoon chili powder
- 1/2 teaspoon garlic salt
- 1/2 teaspoon ground cumin
- 1-1/2 pounds medium shrimp, peeled and deveined
- 2 tablespoons fresh lime juice, divided
- 15-ounce can of corn, drained or 1-1/2 cups frozen whole-kernel corn, thawed
- 3/4 cup fresh salsa
- 1/4 cup chopped fresh cilantro
- 15-ounce can black beans, rinsed and drained
- tortilla chips, avocado, and additional cilantro, for serving
Directions:
Combine the chili powder, garlic salt, and cumin in a large bowl. Add the shrimp and toss it with the seasonings to coat. Heat a large nonstick skillet, coated with cooking spray over medium-high heat. Add the shrimp and sauté them for 3 minutes or until they are cooked through. Add 1 tablespoon of the lime juice. Remove the shrimp from the pan. Add the corn to the pan and sauté it for 1 minute. Stir in the salsa, cilantro, and beans and cook for 1 minute more until thoroughly heated. Stir in the remaining 1 tablespoon of lime juice. Serve the shrimp over the bean mixture with tortilla chips, avocado, and additional cilantro, if desired.