Garlic Lime Shrimp with Black Bean and Corn Salad
This combination makes for a colorful and delicious feast. It can also be refrigerated and transported to a picnic or potluck and served slightly cool.
- 1 lb. large shrimp (preferably US or Canadian farmed or wild shrimp), peeled and deveined, thawed if frozen
- 1 - 1 1/2 lime juice only, 2 1/3 Tbsp.
- 4 - 6 cloves garlic minced, about 1 Tbsp.
- 1/4 - 1/2 tsp. kosher salt, sea salt, or other coarse salt to taste
- 15 oz. reduced-sodium canned black beans (or use any variety)(or use 1 1/2 cups home-cooked beans for every 15 oz. can), drained and rinsed
- 1 1/4 cups corn kernels, frozen or fresh, thawed if frozen
- 1 red bell pepper finely diced
- 1 Tbsp. extra virgin olive oil
- 1/4 tsp. salt optional
- 3/4 cup fresh cilantro chopped (optional)
- 1 cup low fat sour cream or plain Greek yogurt(or use any variety) optional
- In a large bowl, combine the shrimp, 2 Tbsp. lime juice, the garlic, and kosher salt. Refrigerate it for 15 minutes while you prepare the black bean and corn salad.
- For the salad, in a medium bowl, combine the beans, corn, bell peppers, 1 tsp. lime juice, 1 tsp. oil, the salt (optional), and 1/2 cup cilantro (optional). (If you are using fresh corn, boil or microwave it for about 3 minutes before adding it to the salad unless it is super fresh and sweet, in which case you can add it raw.) Refrigerate it until ready to serve.
- Heat 2 tsp. oil in a large nonstick skillet over medium-high heat. With a slotted spoon, remove the shrimp from the marinade, reserving the marinade.
- Sauté the shrimp for 2 - 3 minutes until it begins to turn pink, flipping it once or twice as it cooks.
- Add the reserved marinade and continue cooking for about 2 more minutes, until the shrimp is cooked through. Toss it with 1/4 cup fresh cilantro (optional). Serve the shrimp and salad with a dollop of sour cream, if desired, or refrigerate it for up to 3 days.
Slow Cooker Directions:
- Combine the juice of 1 lime, the garlic, and kosher salt in the slow cooker. Add the shrimp and toss to coat well. Cook on low for 4 - 5 hours. Make the black bean and corn salad, following the directions above. Serve with the cilantro and/or sour cream, if desired. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Thaw the shrimp if using frozen, juice the limes, peel the garlic, make the marinade and marinate the shrimp in the refrigerator (limit the marinating time to 15 minutes; if it sits for longer, the lime juice will start the “cook” the shrimp), cook the black beans if making homemade, thaw the corn if using frozen, or cook it and remove the kernels from the cob if using fresh, dice the bell pepper, chop the cilantro if using, of fully prepare and refrigerate the dish. Scramble Flavor Booster: Stir a little fresh lime juice and cilantro into the sour cream before serving, and add ½ - 1 seeded and diced chili pepper, such as a jalapeño or serrano chili, to the salad. Tip: While the shrimp imported from Asia and Latin America are usually not an ideal choice because of the lax environmental and fishing regulations in those areas, there are now more sources to buy U.S. or Canadian farmed or wild shrimp, which are much better options for the environment. Nutritional Information Per Serving (% based upon daily values): Calories 372, Total Fat: 11g, 17%; Saturated Fat: 3g, 15%; Cholesterol: 182mg, 61%; Sodium: 471mg, 19.5%; Total Carbohydrate: 36g, 12%; Dietary Fiber: 8g, 30%; Sugar: 9g; Protein: 34g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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