May 052013
 

Feliz Cinco de Mayo everyone!  Hopefully you’re spending your day drinking margaritas and eating lots of guacamole, and not working on final papers like I am (or at least, like I should be…what is really happening is a lot of staring at the computer screen).  To keep things a little festive, I made these cute mexican inspired shrimp salads with mango, avocado, red peppers, cilantro, black beans, and onion.  These made an awesome lunch but would also be an impressive appetizer for your upcoming summer fiestas.


Start to finish these took about 30 minutes to make.  Not bad huh?  I used frozen shrimp so while they were thawing under cold water, I chopped the mango, cilantro, red onion, red pepper, jalapeno, and mixed it with black beans and lots of lime juice.  Then I seasoned the shrimpies and sauteed them quickly until just cooked through.  After letting them cool for a few, they got chopped and tossed in with the rest of the salad.  Then, scoop out the center of the avocado, chop it, and add it to the salad, leaving you with cute little avocado bowls for your salads.   Fill the bowls with the salad and prepare to impress people with your creative presentation.  


Nutrition Highlights:  This recipe uses tons of great ingredients- high fiber black beans, vitamin packed mango and red pepper, and shrimp which has lots of tryptophan, selenium, and protein.  You can also make this without the shrimp to keep it vegan.  


Mango-Black Bean Shrimp Salad in Avocado Bowls

Makes 4 Avocado halves

Ingredients:

  • 2 Avocados
  • 1/2 red bell pepper, chopped
  • 1 jalapeno, seeded and chopped
  • 1/2 cup black beans
  • 1/2 cup chopped mango
  • 2 tablespoons chopped red onion
  • 1 lime, juiced
  • 2 tablespoons chopped cilantro
  • 6 shrimp, fresh or frozen
  • salt and pepper to taste
Directions:
1.  If using frozen shrimp, run under cold water to allow it to thaw
2.  Meanwhile, chop all of the other ingredients: red onion, mango, cilantro, red pepper, and jalapeno.
3.  Add the black beans to the other ingredients. 
4.  Halve the avocados and scoop out the centers using a spoon, leaving a little bit of avocado inside so there is a nice green border for your bowls.  I also cut a very small amount off the bottom of the bowl so it would lay flat without rolling.
5.  Season your shrimp (I used salt, pepper, and chili powder) and saute in a tiny bit of oil oil for 2-4 minutes over medium-high heat.   Once cooked through, set shrimp aside to cool.  
6.  Chop 4 of the shrimp and add to the salad.  Cut the other two shrimp in half lengthwise to lay on top of the salad at the end.
7.  Dress your salad with juice from one lime and season with salt and pepper to taste. 
8.  Fill your avocado bowls, top with shrimp half and cilantro leave.  Serve along with some tortilla chips and enjoy!

 

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