Tangy Shrimp & Black Bean Bowls with Avocado

Zesty seasoned shrimp quickly seared, served over warm black beans with creamy avocado and fresh cilantro-lime dressing for a vibrant, flavorful meal.

• Prep: 10 min
• Cook: 8 min
• Total: 18 min
• Servings: 3
• Cuisine: Cuban
• Difficulty: Easy
• Cost: $4.76/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein
• High-Fiber
• Low-Sugar

Tags

• sauté
• quick
• fresh
• tangy
• healthy

Ingredients

• 1 pound shrimp (peeled, deveined)
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 0.25 teaspoon garlic powder
• 0.25 teaspoon salt
• 0.125 teaspoon black pepper
• 1 can black beans (rinsed and drained)
• 1 avocado (diced)
• 2 tablespoon fresh lime juice
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. In a medium bowl, toss the shrimp with ground cumin, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
2. Heat olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp from the skillet and set aside.
3. Add the rinsed and drained black beans to the same skillet and cook over medium heat for 2-3 minutes, stirring occasionally, until heated through. Alternatively, heat in the microwave.
4. Divide the warm black beans among 3 bowls. Top with the cooked shrimp, diced avocado, a squeeze of fresh lime juice, and chopped fresh cilantro.

Notes

Do not overcook the shrimp, as it can become tough quickly. Cooking until just pink and opaque is sufficient.

Nutrition (per serving)

• Calories: 425
• Protein: 37.6 g
• Carbohydrates: 26.5 g
• Fat: 19.3 g
• Fiber: 10.2 g
• Sodium: 590 mg
• Saturated Fat: 2.7 g
• Sugar: 2.5 g
• Cholesterol: 220 mg