Shrimp Salad with Peppers and Black Beans

Serves 4


  • 1 cup water
  • 2 teaspoons liquid crab boil
  • 40 large shrimp, peeled and deveined (about 1 1/2 pounds)
  • 1/4 cup fresh cilantro, chopped
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1 banana pepper, seeded and thinly sliced
  • 1 (15-ounce) can black beans, rinsed and drained
  • 12 (1/4-inch thick) slices tomato (about 2 large tomatoes)
  • 1 peeled avocado, cut into 16 wedges

Preparation: Bring water and crab boil to a boil in a large skillet. Add shrimp; cook 3 minutes or until done. Drain and rinse under cold water. Chill.

Combine shrimp, cilantro, lemon juice, salt, banana pepper, and beans in a large bowl. Arrange 3 tomato slices and 4 avocado wedges on each of 4 plates; top each serving with 1 cup shrimp salad.


Amount Per Serving

Cals: 333 From Fat: 33%

Total Fat: 12.2g

Cholesterol: 259mg

Sodium: 720mg

Total Carb: 16.8g

Dietary Fiber: 7.1g

Sugars: na

Protein: 39.3g