Black Beans with Shrimp
Dive into a vibrant and flavor-packed dish with this Black Beans with Shrimp recipe, a savory one-pan meal that’s as nutritious as it is delicious. Succulent shrimp are seared to perfection and paired with protein-rich black beans, sweet red bell peppers, and juicy cherry tomatoes, all enhanced with aromatic garlic, earthy cumin, and smoky paprika. This quick and easy recipe, ready in just 40 minutes, is a perfect balance of bold spices and wholesome ingredients, making it a delightful option for weeknight dinners or casual entertaining. Garnish with fresh cilantro and a squeeze of lime for a zesty finish, and serve it alongside warm tortillas or fluffy rice for a complete and satisfying meal. Gluten-free, high-protein, and bursting with vibrant flavors, this dish is sure to become a go-to favorite in your kitchen!
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Recipe Information
Ingredients
- 1 pound raw shrimp, peeled and deveined
- 2 cups black beans, cooked or canned (drained and rinsed)
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 0.25 cup cilantro, chopped (optional, for garnish)
- 1 whole lime, cut into wedges (optional, for serving)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the peeled and deveined shrimp to the skillet. Season lightly with salt and black pepper. Cook for 2-3 minutes per side, or until the shrimp turn opaque and pink. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and diced red bell pepper. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the cooked or canned black beans, ground cumin, smoked paprika, salt, and black pepper. Stir to combine and cook for 5-7 minutes, allowing the flavors to meld together.
Gently fold in the halved cherry tomatoes and cook for another 2 minutes, just until the tomatoes start to soften.
Return the cooked shrimp to the skillet and stir gently to coat with the black bean mixture. Cook for 1-2 minutes to heat through.
Remove from heat and garnish with freshly chopped cilantro, if desired.
Serve with lime wedges on the side for a zesty touch. Enjoy hot with rice, tortillas, or as a standalone dish.
Nutrition Facts
Calories |
331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 472 mg | 21% | |
| Total Carbohydrate | 30.8 g | 11% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 5.4 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1092 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
