Shrimp Sald With Black Beans, Corn, Plantains, And

Name: Shrimp Sald With Black Beans, Corn, Plantains, And Cilantro From The Globe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vinaigrette:; juice of lime; 1 t cumin; 2 TB fresh cilantro; 1 clove garlic; 2 TB olive oil; Salad:; juice of 1/2 orange; juice of 1 lime; 1/4 t cayenne; 1 t chile powder; 11/2 t cumin; 2 cloves garlic; 1 pc fresh ginger; 1 TB honey; 2 TB olive oil; 1 1/2 bunch cilantro; 1 pound shrimp; 4 TB veg oil; 1 small plantain, cut into cubes; 1/2 red onion; 1 scallion thinly sliced; 1/4 red bell pepper seeded and chopped; 1 can (15 oz) black beans; 1 c frozen corn

Servings: persons

Vinaigrette:
juice of lime
1 t cumin
2 TB fresh cilantro
1 clove garlic
2 TB olive oil
Salad:
juice of 1/2 orange
juice of 1 lime
1/4 t cayenne
1 t chile powder
11/2 t cumin
2 cloves garlic
1 pc fresh ginger
1 TB honey
2 TB olive oil
1 1/2 bunch cilantro
1 pound shrimp
4 TB veg oil
1 small plantain, cut into cubes
1/2 red onion
1 scallion thinly sliced
1/4 red bell pepper seeded and chopped
1 can (15 oz) black beans
1 c frozen corn

1
1. In food processor, combine orange and lime juices, cayenne, child powder, cumin, garlic, giner, honey , olive oil, salt and pepper and 1 bunch of cilantro
2
2. Transfer to baking dish and add shrimp. Cover and refrigerate for at least one hour.
3
3. in skillet over medium heat, heat 2 TB oil Add the plantains and cook turning several times for 5 minutes until carmelized. Transfer to large bowl.
4
4. In same skillet heat 1 TB more veg oil. Cook the onion, scallion and bell pepper...for 3 minutes. Transfer to plantains.
5
5. Add remaining 1 TB oil to pan. Add shrimp and cook until firm and opaque. Transfer to plantains
6
6. Add black beans, corn, remaining cilantro, cumin and cayenne. Pour the vinaigrette over the mix, toss well and taste for seasoning. Cover and refrigerate for 30 minutes to allow flavors to mellow.

2800

kcal

Calories

238

Fat

138

Carbs

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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 25 ingredients. The key ingredients include: Vinaigrette:, juice of lime, 1 t cumin, 2 TB fresh cilantro, and more.

Yes, Shrimp Sald With Black Beans, Corn, Plantains, And Cilantro From The Globe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp Sald With Black Beans, Corn, Plantains, And Cilantro From The Globe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions