Here’s a delicious way to serve shrimp if you’re looking to get away from the standard shrimp with pasta, or shrimp with butter, or fried shrimp, or mayonnaise-based shrimp salad. You get the idea. It’s a healthier option, full of exciting flavors and textures.
Mexican Shrimp and Black Beans
1 lb. shrimp, peeled and deveined; tails removed
Olive oil
Kosher salt
Black pepper
Chili powder
2 cans black beans, drained and rinsed
½ cup purple onion, chopped finely
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
¾ teaspoon oregano
¾ teaspoon ground cumin
¼ cup fresh lime juice
¾ teaspoon kosher salt
2 avocados
Cherry tomatoes, halved
½ cup fresh cilantro, chopped
Cooked brown rice
Preheat oven to 400 degrees. Place shrimp on a baking sheet. Drizzle with about ½ tablespoon olive oil, and sprinkle with desired amount of salt, pepper, and chili powder. Roast for 6-8 minutes, just until shrimp become pink. Remove from oven and set aside.
In a medium bowl, combine beans, onion, garlic, jalapeno pepper, oregano, cumin, lime juice and kosher salt.
Halve avocado, and remove pit. Slice avocado in shell in about ½ inch cubes. Remove cubes from shells, and add to bean mixture. Slice desired amount of cherry tomatoes, sprinkle lightly with salt, and add to avocado and beans. Add cilantro and shrimp, and lightly toss everything together. Adjust seasoning.
For each serving, top desired amount of brown rice with shrimp and bean mixture. Top with cherry tomatoes and a good drizzle of olive oil.
