CITRUSY BLACK BEAN AND SHRIMP SALAD
on Jun 03, 2024, Updated Jul 23, 2024
This post may contain affiliate links. Please read our disclosure policy.
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.
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.
- 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.
Get the Protein-Empowered digital cookbook!
- 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.
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!
Pin this recipe for later!
Pin ItFrequently Asked Questions for Citrusy Black Bean and Shrimp Salad
Typically, I serve this warm. For leftovers, it’s great chilled right out of the fridge.
I buy peeled and deveined shrimp. It makes this salad recipe so much simpler!
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
- 8 Minute Zesty Garlic Broiled Salmon
- Honey Sriracha Glazed Salmon Bowls
- Mustard Salmon with Lemony Quinoa and Burst Cherry Tomatoes
CITRUSY BLACK BEAN AND SHRIMP SALAD
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, chopped
- 1 cup chopped cherry or grape tomatoes
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!
