Black Bean and Corn Salsa Bowls with Zesty Shrimp

This is an example of a meal that Solin would create to include in your personalized meal plan.

Black Bean and Corn Salsa Bowls with Zesty Shrimp

YOUR SOLIN GENERATED RECIPE

Black Bean and Corn Salsa Bowls with Zesty Shrimp

Sautéed wild-caught shrimp served over a vibrant medley of black beans and charred corn, finished with a creamy avocado drizzle for a zesty finish.

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NUTRITION

549kcal
Protein
55.2g
Fat
19.1g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild-caught shrimp

0.5 cup Black beans

0.25 cup Corn

0.25 whole Avocado

1 cup Baby spinach

0.5 cup Bell pepper

0.25 cup Red onion

0.5 tbsp Extra virgin olive oil

1 tbsp Lime juice

0.25 tsp Ground cumin

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the shrimp dry with a paper towel and season evenly with ground cumin, smoked paprika, sea salt, and black pepper.

  • 2

    Heat the extra virgin olive oil in a large skillet over medium-high heat.

  • 3

    Add the shrimp to the skillet and sear for 2-3 minutes per side until they are opaque and have a light golden crust.

  • 4

    Remove the shrimp from the pan and set aside; in the same skillet, add the diced bell pepper, red onion, and corn, sautéing for 3-4 minutes until tender-crisp.

  • 5

    Stir in the rinsed black beans and cook for another minute just to warm them through.

  • 6

    Place the baby spinach in the base of a large bowl and top with the warm bean and corn mixture.

  • 7

    Arrange the cooked shrimp on top, then garnish with the sliced avocado, a splash of fresh lime juice, and chopped cilantro.

Black Bean and Corn Salsa Bowls with Zesty Shrimp

This is an example of a meal that Solin would create to include in your personalized meal plan.

Black Bean and Corn Salsa Bowls with Zesty Shrimp

YOUR SOLIN GENERATED RECIPE

Black Bean and Corn Salsa Bowls with Zesty Shrimp

Sautéed wild-caught shrimp served over a vibrant medley of black beans and charred corn, finished with a creamy avocado drizzle for a zesty finish.

NUTRITION

549kcal
Protein
55.2g
Fat
19.1g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild-caught shrimp

0.5 cup Black beans

0.25 cup Corn

0.25 whole Avocado

1 cup Baby spinach

0.5 cup Bell pepper

0.25 cup Red onion

0.5 tbsp Extra virgin olive oil

1 tbsp Lime juice

0.25 tsp Ground cumin

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

  • 1

    Pat the shrimp dry with a paper towel and season evenly with ground cumin, smoked paprika, sea salt, and black pepper.

  • 2

    Heat the extra virgin olive oil in a large skillet over medium-high heat.

  • 3

    Add the shrimp to the skillet and sear for 2-3 minutes per side until they are opaque and have a light golden crust.

  • 4

    Remove the shrimp from the pan and set aside; in the same skillet, add the diced bell pepper, red onion, and corn, sautéing for 3-4 minutes until tender-crisp.

  • 5

    Stir in the rinsed black beans and cook for another minute just to warm them through.

  • 6

    Place the baby spinach in the base of a large bowl and top with the warm bean and corn mixture.

  • 7

    Arrange the cooked shrimp on top, then garnish with the sliced avocado, a splash of fresh lime juice, and chopped cilantro.