4 servings / 25 min
Prep 15 min / Cook 10 min
Ingredients
- 2 tsp (10 mL) canola oil
- 1 red bell pepper, diced
- 2 green onions, sliced
- 3 cloves garlic, minced
- 1 bag (340 g) frozen small shrimp (51-60), peeled, deveined and thawed
- 2 tbsp (25 mL) chopped fresh cilantro
- 1 tsp (5 mL) smoked paprika
- 1 can (19 oz/540 mL) no salt added black beans, drained and rinsed
- 1 cup (250 mL) corn kernals
- 3 cups (750 mL) cooked rice
- 1/2 cup (125 mL) medium salsa (optional)
Directions
- In a nonstick skillet, heat oil over medium heat. Cook pepper, onions and garlic for 3 minutes to soften.
- Add shrimp, cilantro and smoked paprika; saute for about 3 minutes or until shrimp are turning pink. Add black beans and corn and cook, stirring for another 3 minutes to heat through.
- Spoon shrimp mixture over rice and dollop with salsa, if using to serve.
Nutritional info per serving (1 of 4)
- Calories 410
- Protein 26 g
- Total Fat 6 g
Saturated Fat 0.5 g
Cholesterol 120 mg - Carbohydrates 65 g
Fibre 10 g
Sugars 4 g
Added sugars 0 g - Sodium 170 mg
- Potassium 680 mg
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2018.
