Shrimp Salad with Banana Peppers and Black Beans

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

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 333
  • Calories from fat: 33%
  • Fat: 12.2g
  • Saturated fat: 2g
  • Monounsaturated fat: 5.9g
  • Polyunsaturated fat: 2.8g
  • Protein: 39.3g
  • Carbohydrate: 16.8g
  • Fiber: 7.1g
  • Cholesterol: 259mg
  • Iron: 6mg
  • Sodium: 720mg
  • Calcium: 121mg


  • 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


  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.
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