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Lime Cilantro Shrimp and Black Bean Salad

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.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
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.