Discover the vibrant flavors of this Black Bean Shrimp Salad, a refreshing and protein-packed dish perfect for any meal. Juicy shrimp blend beautifully with hearty black beans and crisp vegetables, all brightened up by a zesty lime dressing that awakens your taste buds.
This salad is not only a celebration of fresh ingredients but also a simple and nourishing option whether you’re looking for a light lunch, a colorful dinner, or an easy make-ahead meal prep. Its balance of textures and flavors creates a satisfying experience that’s ready in minutes.
- A perfect mix of protein and fiber from shrimp and black beans keeps you full and energized.
- Zesty lime dressing adds fresh, vibrant flavors that elevate every bite.
- Flexible and quick to make, ideal for busy weeknights or meal prepping.
Ingredients
- Shrimp (450 g / ≈ 1 lb): Fresh peeled and deveined shrimp provide tender seafood flavor and protein.
- Black beans (2 cups cooked): Drained and rinsed canned black beans add hearty texture and fiber.
- Cherry tomatoes (1 cup): Halved for a juicy burst of natural sweetness and color contrast.
- Red bell pepper (1 small): Diced for crunchy sweetness and vibrant red color.
- Red onion (½): Finely chopped to add sharpness and mild pungency.
- Avocado (1): Diced for creamy richness and healthy fats.
- Fresh cilantro (2 tablespoons, optional): Chopped to infuse fresh herbal notes that complement the citrusy dressing.
- Olive oil (2 tablespoons): Used in both cooking and dressing for smooth texture and healthy fats.
- Lime (zest and juice of 1): Provides bright acidity and zesty aroma to the dressing.
- Garlic (1 clove): Minced to add depth and subtle pungency to the lime dressing.
- Ground cumin (½ teaspoon): Adds warm, earthy undertones enhancing the shrimp and salad flavors.
- Paprika (½ teaspoon): Gives a mild smoky flavor and appetizing color to the shrimp seasoning.
- Salt and freshly ground black pepper: Essential seasonings to enhance all ingredients’ natural flavors.
Instructions
- Season and Cook the Shrimp
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Pat the shrimp dry to ensure they sear properly and season with salt, pepper, cumin, and paprika for a balanced spice profile. Heat olive oil in a skillet over medium-high heat, then cook the shrimp for 2 to 3 minutes on each side until they turn pink and opaque. This quick cooking preserves their tenderness and amplifies their natural sweetness.
- Combine the Salad Base Ingredients
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In a large bowl, gently mix the cooked black beans, halved cherry tomatoes, diced red bell pepper, finely chopped red onion, diced avocado, and optional chopped cilantro. This combination offers a pleasing variety of colors, textures, and flavors that complement each other harmoniously.
- Prepare the Zesty Lime Dressing
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Whisk together olive oil, freshly grated lime zest, lime juice, and minced garlic in a small bowl. Season with salt and freshly ground black pepper to taste. The dressing’s bright acidity and garlic notes tie all the salad ingredients together beautifully.
- Assemble and Toss the Salad
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Add the cooked shrimp to the salad bowl and drizzle with the lime dressing. Toss gently to combine, ensuring the dressing coats all components evenly without mashing the avocado. This careful mixing preserves texture and flavor balance.
- Serve Fresh or Chill
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For the best refreshing flavor, serve the salad immediately. Alternatively, chill it briefly to enhance the lime dressing’s intensity. Be mindful to add avocado just before serving to maintain its fresh appearance and texture.
- Overcooking shrimp can make them tough; cook just until pink and firm for perfect texture.
- Add avocado last if preparing in advance to prevent browning and maintain creaminess.
- This salad pairs wonderfully with warm tortillas, crunchy tortilla chips, or served over leafy greens for a heartier meal.
- The lime flavor intensifies after resting, so adjust seasoning just before serving as needed.
Storage Tips
Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the avocado separate or add fresh before serving to avoid browning and retain its creamy texture.
Serving Suggestions
Enjoy this salad on its own for a light meal, or serve alongside warm tortillas or over mixed greens for a more filling dish. It also pairs perfectly with chips as a zesty appetizer or snack.
- Pat shrimp dry before seasoning to help spices adhere well and achieve a good sear.
- Use ripe but firm avocados to prevent mushiness and keep diced pieces intact.
- For an extra flavor boost, toast cumin separately before mixing into the seasoning to release its aroma.
FAQs
- Can I use frozen shrimp for this salad?
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Yes, just thaw the shrimp completely and pat them dry before seasoning and cooking to ensure the best texture.
- Is canned black beans the best option?
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Canned black beans are convenient and tasty, but you can also use freshly cooked beans if you prefer.
- How long can I store this salad?
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For optimal freshness, consume within 2 days. Keep avocado separate or add it just before serving.
- Can I make this salad vegan or vegetarian?
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Omit the shrimp and optionally add grilled tofu or roasted vegetables to maintain protein and texture.
- What can I substitute for cilantro?
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If you dislike cilantro, fresh parsley or basil can provide fresh herbal flavor without overpowering the salad.
- Can I add other vegetables?
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Yes! Corn, cucumber, or radishes would add extra crunch and flavor layers to this salad.
- Is the dressing suitable for meal prep?
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The lime dressing is fresh and best added just before serving to keep the salad crisp and vibrant.
Black Bean Shrimp Salad
Equipment
- 1 skillet for cooking shrimp
- 1 large bowl for mixing salad
- 1 small bowl for dressing
Ingredients
- 1 lb shrimp peeled and deveined
- 2 cups cooked black beans drained and rinsed
- 1 cup cherry tomatoes halved
- 1 small red bell pepper diced
- ½ red onion finely chopped
- 1 avocado diced
- 2 tablespoons fresh cilantro chopped (optional)
- 2 tablespoons olive oil
- zest and juice of 1 lime
- 1 clove garlic minced
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- salt and freshly ground black pepper to taste
Instructions
- Pat shrimp dry and season with salt, pepper, ground cumin, and paprika.
- Heat olive oil in a skillet over medium-high heat.
- Cook shrimp for 2 to 3 minutes per side, until pink and fully cooked. Remove from heat and let cool slightly.
- In a large bowl, combine black beans, cherry tomatoes, red bell pepper, red onion, avocado, and cilantro.
- In a small bowl, whisk together olive oil, lime zest, lime juice, and minced garlic.
- Season the dressing with salt and black pepper to taste.
- Add the cooked shrimp to the salad bowl.
- Pour dressing over the salad and toss gently to combine.
- Serve immediately or chill briefly for enhanced flavor.
Notes
- Do not overcook shrimp; they should remain pink and firm.
- Add avocado just before serving to prevent browning.
- Pairs well with warm tortillas, chips, or over greens.
- Lime flavor deepens after resting; adjust seasoning as needed.
