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Shrimp Salad with Banana Peppers and Black Beans

Yield 4 servings
This dish comes together quickly and features shrimp, banana pepper, black beans, tomatoes, and avocado. Serve with baked tortilla chips.

Ingredients

  • 1 cup water
  • 2 teaspoons liquid crab boil
  • 40 large shrimp, peeled and deveined (about 1 1/2pounds)
  • 1/4 cup chopped fresh cilantro
  • 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

Nutrition Information

  • calories 333
  • caloriesfromfat 33 %
  • fat 12.2 g
  • satfat 2 g
  • monofat 5.9 g
  • polyfat 2.8 g
  • protein 39.3 g
  • carbohydrate 16.8 g
  • fiber 7.1 g
  • cholesterol 259 mg
  • iron 6 mg
  • sodium 720 mg
  • calcium 121 mg

How to Make It

  1. 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.

  2. 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.