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Chili Spiced Shrimp and Black Beans

Servings

2

Serving size

4 ounces shrimp with black beans and veggies
COOKING TIME
30 Minutes

This recipe can be multiplied and makes great leftovers. Add cold to salads or reheat gently.

Chili Spiced Shrimp and Black Beans

Ingredients

1 Tbsp. Olive oil
2 Tbsp. Pumpkin seeds (pepitas)
1 tsp. Chili powder
1 small White 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
1/3 cup Water
2 Tbsp. Fresh oregano

Instructions

Place the olive oil in a large skillet over medium high heat.

When the oil is hot, add the pumpkin seeds and chili powder. Cook for about one minute, tossing frequently.

Add the onion and cook for about 2 minutes, tossing frequently.

Add the peppers and cook for about 3 minutes, tossing frequently.

Add the black beans and cumin. Cook for about 3 minutes, tossing frequently.

Add the shrimp, salt and pepper and cook for about 4 - 5 minutes, tossing frequently. 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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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is a low sodium recipe.

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.

"I often quote myself. It adds spice to my conversation."

George Bernard Shaw