Serve this spicy, shrimp salad with toasted pita wedges for a quick and easy weeknight meal.
1 tablespoon chili powder
1/2 teaspoon garlic salt
1/2 teaspoon ground cumin
1 1/2 pounds medium shrimp, peeled and deveined
2 tablespoons fresh lime juice, divided
1 1/2 cups frozen whole-kernel corn, thawed
3/4 cup bottled salsa
1/4 cup chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
How to Make It
Heat a large nonstick skillet over medium-high heat.
Combine first 3 ingredients in a large bowl. Add shrimp; toss to coat.
Coat pan with cooking spray. Add shrimp; sauté 3 minutes or until done. Add 1 tablespoon lime juice. Remove shrimp from pan. Add corn to pan; sauté 1 minute. Stir in salsa, cilantro, and beans; cook 30 seconds or until thoroughly heated. Stir in 1 tablespoon lime juice. Serve shrimp over bean mixture.
This was very good (see notes below)Skip the spray on chemicals, use butter, it added great flavor to the dish. I added 2TBL of butter and 1 TBL of olive oil before adding the shrimp in the beginning.I used extra chili powder on the shrimp then the recipe calls for so it won't come completely off when cooking the shrimp. I love cilantro so I doubled the amount.
Quick weeknight meal to prepare. Also would be great for lunch the next day served cold. Followed recipe exactly but served with crusty bread on side. May add jalapeño or use salsa with more spice next time for added heat
Delicious and super easy. I added some Paprika and onion powder to the mix. I too used minced garlic instead of the garlic salt. I reserved about half of the spice mix and added that to the beans and corn. Use a good chunky Pico de Gallo or salsa. I omitted the Cilantro. Along with a little brown rice and siracha sauce in a warm tortilla...yummy. This would also make a great base for any protein especially chicken or fish.