Calypso Shrimp with Black Bean Salsa
Bursting with vibrant Caribbean flavors, Calypso Shrimp with Black Bean Salsa is a quick and easy dish that's perfect for brightening up your dinner table. Juicy, tender shrimp are marinated in a zesty blend of lime and orange juices, garlic, cumin, and smoked paprika, then seared to perfection. Paired with a colorful black bean salsa featuring cherry tomatoes, sweet corn, red onion, and a touch of jalapeño heat, this recipe balances bold flavors with fresh, wholesome ingredients. Ready in just 30 minutes, this gluten-free, protein-packed dish is ideal for weeknight meals or casual entertaining. Serve it as a light, vibrant entrée garnished with cilantro and lime wedges for a tropical-inspired feast that feels like a getaway on a plate!
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Recipe Information
Ingredients
- 1 lb large shrimp, peeled and deveined
- 3 tbsp lime juice
- 2 tbsp orange juice
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 1 can (15 oz) canned black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 0.5 cup red onion, finely diced
- 0.25 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced
- 0.75 cup corn kernels (fresh, canned, or frozen)
- 2 tbsp lime juice (for salsa)
- 1 tbsp olive oil (for salsa)
- 0.5 tsp salt (for salsa)
- 0.25 tsp ground black pepper (for salsa)
Instructions
In a medium mixing bowl, combine lime juice, orange juice, olive oil, minced garlic, cumin, smoked paprika, salt, and black pepper to make the marinade.
Add the shrimp to the marinade, toss to coat, cover, and refrigerate for at least 15 minutes or up to 30 minutes.
While the shrimp marinates, prepare the black bean salsa. In a large bowl, mix black beans, cherry tomatoes, red onion, cilantro, jalapeño, and corn kernels.
In a small bowl, whisk together lime juice, olive oil, salt, and black pepper for the salsa dressing. Pour over the black bean mixture and toss until well combined. Set aside.
Heat a large skillet or grill pan over medium-high heat. Add the marinated shrimp in a single layer and cook for 2-3 minutes per side, or until the shrimp are pink and opaque.
To serve, spoon a generous portion of the black bean salsa onto each plate and top with the cooked shrimp.
Garnish with additional chopped cilantro or lime wedges if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 4805 mg | 209% | |
| Total Carbohydrate | 133.5 g | 49% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 24.8 g | ||
| Protein | 144.4 g | 289% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 599 mg | 46% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 3589 mg | 76% | |
*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.
