Lime Cilantro Shrimp and Black Bean Salad
Serves 410 mins prep5 mins cook
Lime Cilantro Shrimp and Black Bean Salad - Tender juicy shrimp, black beans, avocado, cilantro, and more coated in a lime sauce that's a FIESTA in your mouth!! An EASY and HEALTHY Mexican-inspired salad that’s ready in 10 minutes!!
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What you need
Instructions
-1 To a large bowl, add the black beans, avocado, jalapeno, optional serrano chile, cucumber, cilantro; set aside -1 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. -1 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. -1 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.View original recipe