Lime Cilantro Shrimp and Black Bean Salad Recipe

This salad started as a “I don’t want to cook, but I also don’t want cereal for dinner” situation. I had shrimp in the fridge, a can of black beans staring at me from the pantry, and a lime that was about one day away from becoming a science experiment.

Somehow, this turned into one of those meals that feels fresh, filling, and like you actually made an effort.

It’s bright, a little spicy, a little sweet, and perfect when you want something fast that doesn’t feel boring. Also, shrimp cooking in five minutes feels like cheating, and I fully support that kind of energy.

Why I Keep Making This Dish (The Real Reasons)

1. Fast Enough for Weeknights: If I’m hungry, this respects my time.
2. Fresh but Filling: I don’t feel heavy afterward, which is a win.
3. Sweet and Spicy Balance: Lime and honey do most of the hard work.
4. Hard to Mess Up: Even when I eyeball everything, it still works.
5. Feels Fancy, Isn’t: Shrimp makes it look impressive. Minimal effort though.
6. No Sad Leftovers: Still good the next day, minus the avocado drama.
7. Custom Heat Level: I decide how brave I’m feeling with peppers.

Tips I Learned the Hard Way

• Dry the Shrimp: Wet shrimp steam instead of sear. Learned that once.
• Don’t Overcook: Two minutes per side is plenty. Any longer and they sulk.
• Taste the Sauce: Lime and honey are personal. Adjust like an adult.
• Avocado Last Minute: It browns fast and gets offended easily.
• Go Easy on Serrano: That pepper does not play around.
• Use Fresh Lime: Bottled juice just doesn’t hit the same.
• Warm Shrimp, Cool Salad: The contrast is weirdly great.

Variations You Can Mess Around With

1. Extra Crunch: Add corn or red bell pepper.
2. No Shrimp Day: Grilled chicken or tofu works too.
3. More Heat: Add chili flakes or extra serrano.
4. No Honey: Maple syrup is a solid backup.
5. Creamy Mood: A spoon of Greek yogurt mixed in is wild but good.
6. Herb Swap: Parsley if cilantro isn’t your thing.
7. Taco Bowl Energy: Serve it over rice or quinoa.

How To Make Lime Cilantro Shrimp and Black Bean Salad?

Ingredients

• One 15-ounce can black beans, drained and rinsed
• 1 medium ripe avocado, diced
• 1 medium jalapeno pepper, thinly sliced
• 1 small serrano chile pepper, finely minced, optional
• ½ medium cucumber, diced
• ⅓ cup fresh cilantro, finely minced
• 3 tablespoons olive oil
• 1 pound shrimp, cleaned and deveined
• 1 to 2 teaspoons cumin, to taste
• 1 teaspoon kosher salt, to taste
• 1 teaspoon freshly ground black pepper, to taste
• ¼ to ⅓ cup freshly squeezed lime juice
• 2 to 4 tablespoons honey, to taste

Instructions

Step 1:
In a large bowl, add the black beans, avocado, jalapeno, optional serrano, cucumber, and cilantro. Set aside and try not to snack on it yet.

Step 2:
Heat olive oil in a medium skillet over medium-high heat. Add the shrimp and sprinkle evenly with cumin, salt, and pepper. Cook for about 2 minutes.

Step 3:
Flip the shrimp, lower the heat to medium-low, then add the lime juice and honey. Stir everything together and cook another 2 minutes, until the shrimp are just cooked through. Taste the sauce and adjust lime, honey, salt, pepper, or cumin if needed.

Step 4:
Pour the shrimp and all the sauce directly into the bowl with the vegetables. Stir gently to combine. Taste one last time and tweak seasoning if needed. Serve immediately.

Lime Cilantro Shrimp and Black Bean Salad

Lime Cilantro Shrimp and Black Bean Salad is a quick 15-minute meal made with tender shrimp, black beans, fresh vegetables, lime juice, and honey.

It’s bright, satisfying, naturally gluten-free, and perfect for a fast lunch or light dinner that still feels exciting.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 4

Calories: 495

Ingredients Method Notes

Ingredients

  

• One 15-ounce can black beans drained and rinsed
• 1 medium ripe avocado diced
• 1 medium jalapeno pepper thinly sliced
• 1 small serrano chile pepper finely minced, optional
• ½ medium cucumber diced
• ⅓ cup fresh cilantro finely minced
• 3 tablespoons olive oil
• 1 pound shrimp cleaned and deveined
• 1 to 2 teaspoons cumin to taste
• 1 teaspoon kosher salt to taste
• 1 teaspoon freshly ground black pepper to taste
• ¼ to ⅓ cup freshly squeezed lime juice
• 2 to 4 tablespoons honey to taste

Method

 

1. In a large bowl, add the black beans, avocado, jalapeno, optional serrano, cucumber, and cilantro. Set aside and try not to snack on it yet.
2. Heat olive oil in a medium skillet over medium-high heat. Add the shrimp and sprinkle evenly with cumin, salt, and pepper. Cook for about 2 minutes.
3. Flip the shrimp, lower the heat to medium-low, then add the lime juice and honey. Stir everything together and cook another 2 minutes, until the shrimp are just cooked through. Taste the sauce and adjust lime, honey, salt, pepper, or cumin if needed.
4. Pour the shrimp and all the sauce directly into the bowl with the vegetables. Stir gently to combine. Taste one last time and tweak seasoning if needed. Serve immediately.

Notes

This is one of those dishes that proves food doesn’t have to be complicated to be good. It’s fresh, fast, a little messy, and full of flavor.

If you tweak it, spill some lime juice, or overdo the cumin once or twice, congrats. That’s part of the fun.

Nutritional Information

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

How I Like to Serve This

1. Straight out of the bowl with a fork.
2. As a light dinner when it’s too hot to think.
3. Over rice when I want it more filling.
4. With tortilla chips when I’m feeling snacky.
5. For lunch that doesn’t make me sleepy.

Storage, Leftovers, and Next-Day Thoughts

• Best Fresh: The avocado is happiest on day one.
• Fridge Friendly: Keeps up to 2 days in an airtight container.
• Avocado Warning: It will brown a bit. Still tastes fine.
• Juices Build Up: Stir before eating leftovers.
• Cold Is Fine: I eat it straight from the fridge.

FAQs (Real Questions People Actually Ask)

Can I make this ahead of time?
Yes, but add the avocado right before serving if you can.

Is it spicy?
It can be. Skip the serrano for mild, keep the jalapeno seeds for bold.

Can I use frozen shrimp?
Absolutely. Just thaw and pat them dry first.

What if I don’t like cilantro?
Use parsley or leave it out completely.

Is this good for meal prep?
Yes, but the texture is best within a day.

Can I reduce the sugar?
Yep. Start with less honey and add slowly.

What size shrimp works best?
Large shrimp are easier to cook evenly, but any size works.