Smoky Shrimp And Bean Salad
- 20m Prep Time
- 5m Cook Time
- 25m Ready In
A smoky and tangy shrimp salad with pinto beans, corn, and bell pepper, dressed with chipotle-lime vinaigrette. Serve with tortilla chips for a light meal.
Ingredients
- 1 lb large shrimp (26 to 30 per pound) peeled, deveined, and tails removed
- 1 tsp table salt
- salt for cooking shrimp
- 1/4 cup lime juice (2 limes)
- 2 tbsp minced canned chipotle chiles in adobo sauce
- 2 tbsp extra-virgin olive oil
- 1 tbsp honey
- 2 clove garlic minced
- 5/8 lbs cherry tomatoes halved
- 1 pinto beans rinsed
- 1 cup frozen corn thawed and patted dry
- 1 orange bell pepper stemmed, seeded, and cut into 1/2-inch pieces
- 1/2 cup fresh cilantro chopped
- Tortilla chips
Nutrition (per serving, estimated)
Estimated based off 9 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 194 mg
- Iron: 4 mg
- Magnesium: 116 mg
- Phosphorus: 347 mg
- Potassium: 1078 mg
- Zinc: 2.11 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 tsp table salt
- 1/4 cup lime juice (2 limes)
- 2 tbsp minced canned chipotle chiles in adobo sauce
- 2 tbsp extra-virgin olive oil
- 1 tbsp honey
- Tortilla chips
Prepare
- 1 lb large shrimp (26 to 30 per pound), peeled, deveined, and tails removed
- salt, for cooking shrimp
- Mince 2 clove garlic
- Halve 5/8 lbs cherry tomatoes
- Rinse 1 pinto beans
- 1 cup frozen corn, thawed and patted dry
- 1 orange bell pepper, stemmed, seeded, and cut into 1/2-inch pieces
- Chop 1/2 cup fresh cilantro
Let's Cook
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Step 1.
Bring 3 cups of water to a boil in a medium saucepan over high heat. Stir in 1 pound peeled, deveined, and tail-removed shrimp and 1 tablespoon table salt. Cover the saucepan, remove from heat, and let stand until shrimp are opaque, about 5 minutes, shaking the saucepan halfway through.
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Step 2.
While the shrimp cooks, fill a large bowl halfway with ice and water. After the shrimp is opaque, transfer it to the ice bath and let cool for 3 to 5 minutes.
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Step 3.
Drain the cooled shrimp and cut each shrimp crosswise into 4 pieces.
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Step 4.
In a large bowl, whisk together 1/4 cup lime juice, 2 tablespoons minced canned chipotle chile, 2 tablespoons extra-virgin olive oil, 1 tablespoon honey, 2 minced garlic cloves, and 1 teaspoon salt until well combined.
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Step 5.
Add the cut shrimp, 10 ounces halved cherry tomatoes, 1 rinsed can pinto beans, 1 cup thawed and patted dry frozen corn, 1 seeded and 1/2-inch diced orange bell pepper, and 1/2 cup chopped cilantro to the bowl with the dressing. Stir gently to coat all ingredients evenly.
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Step 6.
Serve the shrimp mixture with tortilla chips.
Tips & variations
This was great. Left out the corn. Will try to add avocado next time. One trick for the chipotle is to freeze leftovers in an ice cube tray and use them later.
Ratings & reviews
Average 5.0 / 5 from 1 review(s).
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