Have you ever had cowboy caviar? This fresh bean-based dip is a summertime staple, ideal for BBQs, picnics, and that last-minute appetizer you can bring to a friend’s house when they spontaneously invite you. I wanted to create a similar recipe but amp up the protein to make it a meal.

Zesty Shrimp and Black Bean Salad - Olivia Adriance

Enter my Citrusy Black Bean and Shrimp Salad! This bright and vibrant salad has all the components of the much-loved appetizer with the addition of shrimp to make it more satiating.

This salad is ideal for meal prep because it actually tastes better after a night in the fridge. As a food and recipe content creator, I am used to leftovers. After a full day of batch filming, my husband Kyle and I are left with a lot of food to eat.

Now, not everything keeps as well the next day but this shrimp salad is what I call a “day two slapper”! The flavors of the orange and lime juice-based dressing along with the beans, tomatoes, and avocado merge and become even more flavorful.

Served with a side of @sietefoods tortilla chips and you’ve got yourself a mid-day meal you’ll actually look forward to!

Whether you decide to whip this up on Sunday for a few days of weekday lunches or want to make it and eat it the day of, I know you’re going to fall in love with this recipe as much as I do. Enjoy!

Key Ingredients for Citrusy Black Bean and Shrimp Salad

With a few ingredients and 10 minutes, you’ll have yourself a tasty lunch.

Zesty Shrimp and Black Bean Salad Ingredients - Olivia Adriance

Shrimp: To make this salad protein-packed, I use peeled and deveined shrimp. This is a great lunchtime protein option since it’s quick-cooking and rich in vitamins and minerals.
Spices: A blend of smoked paprika, paprika, cumin, and chili powder provides the dish a kick of southwestern flare.
Beans: Another quick protein option, canned beans are a great pantry staple. Black beans give this dish its Mexican vibe.
Avocado: Full of healthy, satiating fats, avocados are a must in this dish. I use this creamy ingredient in a lot of salads, such as my Avocado Corn Chicken Salad and Avocado Tomato Herb Salad.
Citrus: The base of the dressing is freshly squeezed orange and lime juice. These two citrus fruits make the entire salad light and refreshing. Citrus also helps keep the diced avocado from becoming brown — which is important if you’re making this ahead of time.

How to Make Citrusy Black Bean and Shrimp Salad

COOK THE SHRIMP

In a medium-sized bowl, toss the shrimp with the olive oil, salt, spices (smoked paprika, paprika, cumin, and chili powder), honey, and lime zest. Mix well to combine.

Heat a large nonstick skillet over medium heat. Add a drizzle of olive oil. Add the peeled and deveined shrimp in a single layer, including any sauce from the bowl. Cook for 2 minutes on each side.

Remove the shrimp from the heat and allow them to cool for 2 to 3 minutes.

Zesty Shrimp and Black Bean Salad Step 1 - Olivia Adriance

Zesty Shrimp and Black Bean Salad Step 2 - Olivia Adriance

MAKE THE DRESSING

While the shrimp are cooking and cooling, make the citrus salad dressing. Whisk together the orange juice, lime juice, olive oil, champagne vinegar, minced garlic, honey, salt, and pepper.

ASSEMBLE THE SALAD

Add all the salad ingredients (black beans, diced avocado, diced red onion, sliced jalapeno, chopped cilantro, and tomatoes) to a large bowl along with the shrimp and dressing. Toss together slightly, season with salt and pepper to taste, and serve!

Zesty Shrimp and Black Bean Salad Step 3 - Olivia Adriance

Zesty Shrimp and Black Bean Salad Step 4 - Olivia Adriance

Frequently Asked Questions for Citrusy Black Bean and Shrimp Salad

Is this salad served warm or cold?

Typically, I serve this warm. For leftovers, it’s great chilled right out of the fridge.

What kind of shrimp do you buy?

I buy peeled and deveined shrimp. It makes this salad recipe so much simpler!

Could I substitute white wine vinegar for the champagne vinegar?

Yes, that should work great! FYI, champagne vinegar tends to be less acidic and lighter in flavor than white wine vinegar.

Other Seafood Recipes You’ll Love

Print Recipe

CITRUSY BLACK BEAN AND SHRIMP SALAD

A protein-packed version of cowboy caviar? Sign me up! This Citrusy Black Bean Salad tastes even better the next day, so it’s perfect for meal prep.

Ingredients

Shrimp Salad:

1 ½ pounds shrimp peeled, deveined, and tails removed
1 tablespoon olive oil + a drizzle for the pan
½ teaspoon smoked paprika
½ teaspoon paprika
½ teaspoon cumin
½ teaspoon chili powder
½ teaspoon salt
1 tablespoon honey
Zest of 1 lime (save the juice for the dressing)
1 can black beans drained and rinsed
1 large avocado diced
¼ cup red onion diced
1 jalapeño thinly sliced (seeds removed for less spice)
½ cup cilantro
1 cup chopped cherry or grape tomoates

Citrus Dressing:

Juice from ½ an orange
Juice of 1 lime
¼ cup olive oil
2 tablespoons champagne vinegar
1 clove garlic minced
1 tablespoon honey
¼ teaspoon salt
Pepper to taste

Instructions

In a medium-sized bowl, toss the shrimp with olive oil, salt, spices (smoked paprika, paprika, cumin, and chili powder), honey, and lime zest. Mix well to combine.
Heat a large nonstick skillet over medium heat. Add a drizzle of olive oil. Add the peeled and deveined shrimp in a single layer, including any sauce from the bowl. Cook for 2 minutes on each side.
Remove shrimp from the heat and allow to cool for 2 to 3 minutes.
Whisk together the orange juice, lime juice, olive oil, champagne vinegar, minced garlic, honey, salt, and pepper.
Add all the salad ingredients (black beans, diced avocado, diced red onion, sliced jalapeno, chopped cilantro, and tomatoes) to a large bowl along with the shrimp and dressing.
Toss together slightly, season with salt and pepper to taste, and serve!
ENJOY!

Notes

Looking for more protein lunch ideas? Check out my Protein Empowered ebook. It has a week full of delicious high protein, gluten-free, dairy-free, and refined sugar-free recipes. Check it out here.