Chili Lime Shrimp and Black Beans with Mango Salsa
Chili lime shrimp and black beans with mango salsa is delicious and so versatile! Make it into tacos, quinoa bowls, salads, kebabs, wraps, or just eat it as is. Serve with a squeeze of lime, cilantro, and extra avocado.
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
For the Shrimp and Black Beans:
- 1 lb. raw shrimp
- 1 cup black beans, cooked
- extra virgin olive oil
- juice of 2-3 limes
- 1/2 cup cilantro, chopped
- 2 cloves fresh garlic, minced
- 1/2 tsp salt
- 2 tsp chili powder
- 1/2 tsp cayenne pepper
For the Mango Salsa:
- 1 cup mango, diced
- 1/2 cup red onion, diced
- juice of 1-2 limes
- 1/2 cup cilantro, chopped
- for serving: fresh cilantro, lime, diced avocado
Instructions
- Combine 2 tbsp olive oil, lime juice, cilantro, garlic, salt, chili powder, and cayenne pepper in a mason jar. Shake vigorously to combine. Pour over shrimp in a covered container or ziplock bag and allow to marinade for 15 minutes.
- Meanwhile, prepare mango salsa: Dice the mango and red onions (if you haven't already), and add to a medium-sized bowl. Add lime juice and cilantro, and stir to combine. Place in the fridge and allow to chill. If desired, you can also add a sprinkle of chili powder or cayenne.
- Heat a bit more olive oil in a pan over medium-high heat. Add shrimp to the pan along with any extra marinade, and simmer until completely cooked through (completely pink), using a tongs to flip them over as needed. I found that they cook pretty quickly -- about seven or eight minutes.
- Remove shrimp from pan and place into a bowl or serving dish. Leave any marinade residue in the pan -- this will flavor the black beans. Reduce heat to medium, add the black beans to the pan, and sauté for a few minutes until heated through. Remove black beans from heat and add to another serving bowl.
- To serve: get out any lettuce, taco shells, quinoa, avocado, lime, or other serving ideas. Serve shrimp with black beans and mango salsa.
Notes
*Pictured above I used butter lettuce from my CSA to line the bowl, then served the shrimp and black beans with the mango salsa and some avocado. If I had remembered taco shells, I totally would have served it up in some corn tortillas.
