The Zesty Lime Cilantro Shrimp and Black Bean Salad Recipe

This zesty lime cilantro shrimp and black bean salad bursts with vibrant flavors that dance across your palate.

Bright, fresh ingredients combine to create a meal that feels like a culinary celebration of summer.

Mexican-inspired seasonings infuse each bite with exciting complexity and depth.

Protein-packed black beans provide a hearty foundation for tender, succulent shrimp marinated in citrusy tang.

The verdant herbs and crisp vegetables add layers of texture and refreshing notes to the dish.

A perfect balance of light yet satisfying elements makes this salad both nutritious and indulgent.

Tantalizing aromas and bold colors promise a dining experience that will awaken your senses.

What Makes Lime Cilantro Shrimp and Black Bean Salad So Refreshing

• Burst with Zesty Flavor: The lime and honey glaze creates a tangy-sweet explosion that dances on your taste buds, making every bite of shrimp absolutely irresistible.
• Quick and Easy Weeknight Wonder: This recipe comes together in just 10 minutes, perfect for busy home cooks who want a delicious meal without spending hours in the kitchen.
• Protein-Packed Nutritional Powerhouse: Combining succulent shrimp with hearty black beans delivers a protein-rich dish that keeps you full and satisfied while offering incredible taste and texture.
• Fresh and Vibrant Ingredients: The crisp cucumber, creamy avocado, and bright cilantro add layers of freshness that complement the perfectly seasoned shrimp, creating a balanced and exciting salad.

Ingredients for Lime Cilantro Shrimp and Black Bean Salad

• Shrimp: Sweet and tender seafood that cooks quickly and absorbs flavors well. Fresh or frozen shrimp work great.
• Black Beans: Hearty protein source with creamy texture and rich nutritional profile. Canned or pre-cooked beans are convenient.

• Avocado: Creamy and rich ingredient that adds smooth texture. Choose ripe but firm avocados.
• Cucumber: Crisp vegetable providing fresh crunch and light flavor. English or regular cucumbers both work nicely.
• Jalapeno, Serrano Chile: Spicy peppers that bring heat and depth to the dish. Adjust quantity based on heat preference.
• Cilantro: Bright, fresh herb with distinctive flavor. Use fresh leaves for best taste.

• Olive Oil: Cooking fat for sautéing shrimp. Extra virgin olive oil recommended for best flavor.
• Cumin: Warm, earthy spice that enhances overall seasoning. Ground cumin works best.
• Salt, Pepper: Basic seasonings to enhance and balance flavors. Kosher or sea salt preferred.
• Lime Juice: Tangy citrus liquid that adds brightness and acidity. Fresh lime juice recommended.
• Honey: Sweet component that balances heat and adds glazing effect. Use raw or regular honey.

How to Make Lime Cilantro Shrimp and Black Bean Salad

Step 1: Prepare Salad Base

• Black beans
• Diced avocado
• Chopped jalapeno
• Serrano chile (optional)
• Sliced cucumber
• Fresh cilantro

Set the vibrant mixture aside.

Step 2: Sizzle the Shrimp

• Cumin
• Salt
• Pepper

Cook for 2 minutes until shrimp start to turn golden.

Step 3: Create Flavor Magic

• Lime juice
• Honey

Stir gently and cook for another 2 minutes until shrimp are perfectly cooked.

Step 4: Season and Taste

• Lime juice
• Honey
• Salt
• Pepper
• Cumin

Step 5: Combine and Serve

Pour shrimp and all its delicious sauce into the black bean mixture. Stir thoroughly to blend flavors.

Step 6: Storage Tip

Enjoy immediately or refrigerate in an airtight container for up to 2 days. Note that avocado might darken and vegetables will soften over time.

Pro Tips for Lime Cilantro Shrimp and Black Bean Salad

• Sear Shrimp Perfectly: Use a hot skillet and avoid overcrowding to get a nice golden brown exterior without steaming the shrimp.
• Balance Spice Levels: Adjust jalapeño and serrano chile quantities based on your heat tolerance for a personalized flavor profile.
• Maximize Citrus Flavor: Use fresh lime juice for a bright, zesty taste that enhances the shrimp and bean mixture.
• Prevent Avocado Browning: Add avocado just before serving or drizzle with extra lime juice to slow oxidation and maintain color.
• Quick Meal Prep: Chop vegetables and measure spices in advance to streamline cooking and reduce overall preparation time.

How to Store and Reheat Lime Cilantro Shrimp and Black Bean Salad

• Storage Method: Refrigerate leftovers in an airtight container for optimal freshness. Place the salad in a sealed container, ensuring minimal air exposure to prevent browning and maintain texture. Keep refrigerated for up to 2 days, understanding that avocado might darken and vegetables could soften slightly.
• Reheating Technique: Gently warm shrimp and bean salad in a skillet over medium-low heat, stirring occasionally to distribute heat evenly. Alternatively, enjoy the dish cold straight from the refrigerator for a refreshing meal option. Avoid microwaving to prevent rubbery shrimp and mushy beans.
• Serving Suggestion: If avocado has browned, simply mix gently to redistribute colors or add a fresh squeeze of lime juice to brighten the flavors.

Perfect Pairings for Lime Cilantro Shrimp and Black Bean Salad

• Pair with Crisp Margaritas: Enhance the zesty lime and cilantro flavors with a classic margarita, balancing the spicy jalapeño and sweet honey notes in the shrimp salad.
• Serve with Chilled Sauvignon Blanc: The wine's bright acidity and herbal undertones complement the fresh cilantro and citrusy lime, creating a refreshing summer meal experience.
• Match with Mexican-Style Corn Chips: Add a crunchy texture to the salad by serving alongside crispy, lightly salted tortilla chips that provide a perfect contrast to the soft beans and shrimp.
• Complement with Sparkling Water and Lime: For a non-alcoholic option, a fizzy sparkling water with a fresh lime wedge mirrors the dish's citrus profile while cleansing the palate between bites.

Lime Cilantro Shrimp and Black Bean Salad Variations to Try

• Tropical Fusion Salad: Replace black beans with grilled pineapple chunks and add mango for a sweeter, more exotic flavor profile.
• Quinoa Power Bowl: Swap black beans with cooked quinoa to boost protein content and create a heartier meal with added nutritional value.
• Spicy Mediterranean Remix: Substitute shrimp with grilled chicken, add feta cheese, and include diced red bell peppers for a Mediterranean-inspired version.
• Light Zucchini Noodle Version: Use spiralized zucchini noodles instead of beans, creating a low-carb alternative that keeps the bright, fresh flavors intact.

Lime Cilantro Shrimp And Black Bean Salad Recipe

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4.7 from 33 reviews

• Total Time: 15 minutes
• Yield: 4 1x

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Description

Lime Cilantro Shrimp and Black Bean Salad offers a zesty Mexican-inspired feast of fresh flavors. Succulent shrimp dance with hearty black beans, crisp vegetables, and tangy lime dressing, creating a light meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Protein:

• 1 pound (454 grams) large shrimp, cleaned and deveined (12–15 count)

Vegetables and Herbs:

• 1 medium ripe avocado, diced into bite-sized pieces
• 1 medium jalapeno pepper, sliced into thin rounds
• 1 small serrano chile pepper, finely minced (optional, seeds removed for less heat)
• ½ medium cucumber, diced into bite-sized pieces
• ⅓ cup fresh cilantro, finely minced or to taste

Beans and Pantry Ingredients:

• 1 (15-ounce/425 grams) can black beans, drained and rinsed (no salt added)
• 3 tablespoons olive oil
• 1 to 2 teaspoons cumin, or to taste
• 1 teaspoon kosher salt, or to taste
• 1 teaspoon freshly ground black pepper, or to taste
• ¼ to ⅓ cup freshly squeezed lime juice
• 2 to 4 tablespoons honey, or to taste

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Instructions

1. Prepare a spacious mixing vessel and consolidate the black beans, diced avocado, minced jalapeño, optional serrano chile, chopped cucumber, and fresh cilantro into a harmonious blend.
2. Select a medium-sized skillet and warm olive oil over medium-high temperature setting.
3. Introduce the shrimp to the heated pan, evenly distributing ground cumin, kosher salt, and freshly cracked black pepper across the seafood.
4. Sauté the shrimp for approximately 2 minutes, allowing them to develop a golden exterior.
5. Carefully rotate the shrimp, then reduce the heat to medium-low intensity.
6. Drizzle fresh lime juice and golden honey over the shrimp, gently stirring to ensure complete coating.
7. Continue cooking for an additional 2 minutes until the shrimp reach optimal doneness, appearing opaque and slightly curled.
8. Sample the mixture and fine-tune the seasoning by incorporating additional lime juice, honey, salt, pepper, or cumin according to personal preference.
9. Transfer the fully cooked shrimp and accompanying sauce into the prepared black bean mixture, thoroughly integrating all components.
10. Serve immediately for peak flavor and texture, or preserve in a sealed container within the refrigerator for up to 48 hours, acknowledging potential avocado discoloration and vegetable softening over time.

Notes

• Marinate shrimp quickly with zesty cumin, salt, and pepper for maximum flavor infusion.
• Cook shrimp precisely over medium-high heat to prevent overcooking and maintain tender texture.
• Add lime juice and honey during final cooking stages to create a delicious glaze that enhances seafood’s natural sweetness.
• Mix ingredients gently to preserve avocado’s creamy texture and prevent browning.
• Consume within 2 days for optimal taste and freshness, understanding that vegetables will soften over time.
• Best served immediately to enjoy crisp cucumber and vibrant ingredients at peak flavor and temperature.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Lunch, Dinner, Appetizer.
• Method: Sautéing
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 390 kcal
• Sugar: 12 g
• Sodium: 520 mg
• Fat: 22 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 8 g
• Protein: 28 g
• Cholesterol: 180 mg