YOUR SOLIN GENERATED RECIPE
Zesty Shrimp with Black Bean and Corn Salsa
Pan-seared shrimp served over a vibrant medley of black beans, sweet corn, and creamy avocado tossed in a bright lime vinaigrette.
INGREDIENTS
7 oz Raw Shrimp
0.5 cup Canned Black Beans
0.25 cup Sweet Corn
0.25 whole Avocado
0.25 cup Red Bell Pepper
2 tbsp Red Onion
1 tbsp Fresh Cilantro
1 tbsp Lime Juice
1 tsp Extra Virgin Olive Oil
0.25 tsp Sea Salt
0.25 tsp Black Pepper
0.25 tsp Smoked Paprika
0.25 tsp Garlic Powder
PREPARATION
In a medium bowl, combine the rinsed black beans, sweet corn, diced red bell pepper, finely chopped red onion, and chopped cilantro.
Whisk together the lime juice, half of the extra virgin olive oil, and a pinch of the sea salt and black pepper; pour this dressing over the bean mixture and toss well.
In a small bowl, season the raw shrimp with the smoked paprika, garlic powder, and the remaining sea salt and black pepper.
Heat the remaining half of the olive oil in a non-stick skillet over medium-high heat.
Add the seasoned shrimp to the skillet and sear for 2 to 3 minutes per side until they are pink, opaque, and slightly charred.
Gently fold the diced avocado into the black bean and corn salsa to maintain its shape.
Transfer the salsa to a plate and top with the hot seared shrimp to serve.