Chili Spiced Shrimp and Black Beans
Servings
2Serving size
4 ounces shrimp with black beans and veggiesThis recipe can be multiplied and makes great leftovers. Add cold to salads or reheat gently.
Ingredients
| 1 Tbsp. Olive oil |
| 2 Tbsp Pumpkin seeds (pepitas) |
| 1 tsp. Chili powder |
| 1 small White or yellow onions (diced) |
| 1/2 medium Red bell peppers (diced) |
| 1/2 Medium Green bell peppers (diced) |
| 1 15 ounce can Canned no salt added black beans (drained and rinsed) |
| 1/2 tsp. Ground cumin |
| 8 Ounces Shrimp, raw (peeled and deveined) |
| 1/4 tsp. Salt |
| 1 dash Black pepper (to taste) |
| 1/2 lime Lime juice, raw |
| 1/3 cup Water |
| 2 Tbsp. Fresh oregano |
Instructions
When the oil is hot, add the pumpkin seeds and chili powder.
Cook for about one minute. Toss frequently.
Add the onion and cook for about 2 minutes. Toss frequently.
Add the peppers and cook for about 3 minutes. Toss frequently.
Add the black beans and cumin.
Cook for about 3 minutes. Toss frequently.
Add the shrimp, salt, and pepper and cook for about 4 - 5 minutes until the shrimp are just done.
Add the lime juice, water, and oregano and toss for about 60 seconds.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is a great kid-friendly meal. It’s a bit spicy, but not too much so, and you can substitute boneless chicken thighs (cut into bite-size pieces) or strips of flank steak for the shrimp.
Think of this as a Mexican stir fry. The idea is to cook each ingredient quickly so that the dish has a bright, fresh, crisp flavor like an Asian stir fry. You can add some fresh cilantro instead of the oregano at the end and it’ll really finish off the dish.
Try this as a filling for tacos!