Fiesta Shrimp & Black Bean Salad
Happy Cinco de Mayo! This is a great opportunity to celebrate the Mexican culture and heritage, and who doesn’t love Mexican cuisine? Instead of the traditional tacos and enchiladas, I wanted to create a modifiable dish that incorporates some authentic Mexican spices.
This Fiesta Shrimp and Black Bean Salad can easily be transformed into a rice bowl if you are looking for a higher-carbohydrate and fibre option. Regardless of the route you go with this recipe, you are getting a dish that is packed full of fresh vegetables, protein, fibre, healthy fats and FLAVOUR!
Protein is found in the tender shrimp and black beans.
Fibre is provided by the many vegetables, black beans, avocado and rice (if you choose to include).
Get your healthy fats from the avocado and olive oil in the dressing.
All the delicious flavour comes from the feta cheese and shrimp seasoning- chili powder, cumin, paprika and garlic salt!
This is a great recipe for a household of divided opinions or appetites. Whip up the rice bowl version for bigger appetites or opt for the salad if you feel like you have been missing out on your veggie intake lately.
I hope this Fiesta Shrimp and Black Bean Salad gets you dancing in your kitchen. It definitely is a party for your tastebuds! Let me know if you give it a try and what version you opted for. Enjoy!
Fiesta Shrimp & Black Bean Salad
Ingredients
Shrimp seasoning
- 1 tbsp chili powder
- 1 1/2 tsp cumin
- 1 tsp paprika
- 1 tsp garlic salt
Dressing
- 1/3 cup olive oil
- 1 tbsp red wine vinegar
- 1 tsp crushed garlic
- 1 heaping tsp shrimp seasoning
Salad
- 1 lb uncooked shrimp
- 1 cup black beans, drained and rinsed
- Lettuce
- Bell pepper, chopped
- Cherry tomatoes, halved
- White onion, chopped
- Avocado, sliced
- Feta cheese, crumbled
- Brown or parboiled rice, optional
- Cilantro, optional
- Salt and pepper, to taste
Instructions
- If you are making this into a rice bowl, start by preparing the rice according to your products instructions.
- In a small bowl, add the ingredients for the seasoning and stir. Add one 1 tbsp of this seasoning to the uncooked shrimp and toss. Set the shrimp aside to marinate and save the remaining seasoning for later.
- Chop and prepare the vegetables for your salad and set aside.
- Heat some vegetable oil in a frying pan over medium-high heat. Add the marinated shrimp to the pan and cook for 5-7 minutes, flipping halfway through.
- While the shrimp is cooking, prepare the dressing. In a bowl or jar, add all the dressing ingredients and whisk together.
- Time to assemble your salad or rice bowl! Start with the base of lettuce or rice, add the bell pepper, tomato and onion. Toss the cooked shrimp on top, as well as the avocado and feta cheese. Drizzle the dressing over the dish and season with salt, pepper and fresh cilantro. Feel free to use any leftover seasoning as extra garnish or save to make this again! Enjoy!
