Sautéed shrimp and black beans
Keep a bag of shrimp and corn in the freezer and beans and salsa in the pantry to make this easy dinner super quick!
410 cal Serves 4
Prep time 0h 15m
Cook time 0h 10m
Total time 0h 25m
Step 1In a nonstick skillet, heat oil over medium heat. Cook pepper, onions and garlic for 3 minutes to soften.
Step 2Add 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.
Step 3Spoon shrimp mixture over rice and dollop with salsa, if using to serve.
Per serving (1 of 4)
- 26 g
- 170 mg
- 680 mg
- Total fat
- 6 g
- Saturated fat
- 0.5 g
- 120 mg
- 65 g
- 10 g
- 4 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2018.
Desserts and baked goods
Oatmeal choco cranberry cookiesIn these cookies no egg or flour is used. These have a soft texture with an addictive taste.
Prep: 25 mins 73 cal Serves 12
Muesli muffins with almonds and cranberriesWhole grains, cranberries and almonds jack up the nutrient power in these muffins compared to common, cake-like ones.
Prep: 40 mins 240 cal Serves 12
Turkey burger casserole with parsnip and carrot fritesThis casserole gets its wow factor from carrot and parsnips cut into matchstick fries
Prep: 5 mins 240 cal Serves 6
Maple roasted vegetablesDelectable, healthy and so simple, this recipe lifts vegetables to a new level
Prep: 55 mins 160 cal Serves 10
Wild rice and apple stuffed acorn squashThe sweetness of apple complements the delicate flavours of squash, celery and thyme.
Prep: 20 mins 210 cal Serves 4
Soups and salads
Mediterranean tortellini pasta saladWatch the video below to learn how to make this kid-friendly dish
Prep: 37 mins 330 cal Serves 6