YOUR SOLIN GENERATED RECIPE
Zesty Shrimp, Black Bean, and Corn Salsa Bowl
Sautéed shrimp tossed with fiber-rich black beans and charred corn for a vibrant, protein-packed bowl bursting with tangy lime and fresh cilantro.
INGREDIENTS
8 oz raw shrimp
0.5 cup black beans
0.5 cup corn kernels
0.5 cup red bell pepper
0.25 cup red onion
1 tbsp lime juice
2 tbsp fresh cilantro
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp chili powder
0.25 tsp garlic powder
2 tbsp vegetable broth
PREPARATION
Pat the shrimp dry with a paper towel and season evenly with the sea salt, black pepper, chili powder, and garlic powder.
Heat a large non-stick skillet over medium-high heat and add the vegetable broth to prevent sticking without using oil.
Add the shrimp to the skillet in a single layer and cook for approximately 2-3 minutes per side until they are pink, opaque, and slightly curled.
Remove the cooked shrimp from the pan and set them aside on a plate.
In the same skillet, add the corn kernels and diced red bell pepper, sautéing for 3-4 minutes until the vegetables are tender and the corn begins to char slightly.
Stir in the rinsed black beans and diced red onion, cooking for another 2 minutes until the beans are heated through.
Return the seasoned shrimp to the skillet and toss everything together with the fresh lime juice and chopped cilantro.
Transfer the mixture to a large bowl and serve immediately while warm for the best flavor profile.