Shrimp and Black Bean Salad Recipe

Name: Shrimp and Black Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup distilled white vinegar; 3 tablespoons sugar; 1 bay leaf; 10 whole black peppercorns; 3 juniper berries; 1/8 teaspoon fine sea salt; 1/8 teaspoon red pepper flakes; 1/8 teaspoon whole cumin seeds; 1 large red onion, thinly sliced crosswise and separated into rings; 2 15-ounce cans black beans, rinsed and drained; 2 scallions, white and green parts thinly sliced; 1/4 cup cilantro, finely chopped (plus more for garnish); 1/2 cup plus 2 tablespoons extra virgin olive oil; 3 tablespoons fresh lime juice; fine sea salt; 16 large shrimp, peeled and deveined; 1 large clove garlic, very thinly sliced; 4 ounces Feta cheese, about 3/4 cup

Servings: persons

3/4 cup distilled white vinegar
3 tablespoons sugar
1 bay leaf
10 whole black peppercorns
3 juniper berries
1/8 teaspoon fine sea salt
1/8 teaspoon red pepper flakes
1/8 teaspoon whole cumin seeds
1 large red onion, thinly sliced crosswise and separated into rings
2 15-ounce cans black beans, rinsed and drained
2 scallions, white and green parts thinly sliced
1/4 cup cilantro, finely chopped (plus more for garnish)
1/2 cup plus 2 tablespoons extra virgin olive oil
3 tablespoons fresh lime juice
fine sea salt
16 large shrimp, peeled and deveined
1 large clove garlic, very thinly sliced
4 ounces Feta cheese, about 3/4 cup

1
In a medium heavy skillet, combine all the pickled onion ingredients except the onion.
2
Bring to a boil, whisking to dissolve the sugar.
3
Add the onion, reduce to a simmer and cook, gently stirring, for 1 minute.
4
Transfer to a heatproof bowl and let cool completely, about 30 minutes.
5
In a large serving bowl, stir together the beans, scallions, cilantro, 1/4 cup of the olive oil the lime juice and 1/4 teaspoon salt.
6
Set aside.
7
In a large skillet, heat the remaining 2 tablespoons of oil over medium-high heat until hot but not smoking.
8
Add the shrimp and a generous pinch of salt.
9
Cook for 1 minute, then add the garlic and cook, stirring occasionally, until the shrimp are cooked through, 1 to 2 minutes.
10
Transfer to the serving bowl and toss.
11
Crumble the cheese over the salad and sprinkle with extra cilantro, if desired.
12
Remove the pickled onions from their pickling liquid and serve on the side.

1025

kcal

Calories

Fat

Carbs

112

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3/4 cup distilled white vinegar, 3 tablespoons sugar, 1 bay leaf, 10 whole black peppercorns, and more.

Yes, Shrimp and Black Bean Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Shrimp and Black Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions