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!
Shrimp, red peppers, black beans, corn, white rice on plate
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
  1. In a nonstick skillet, heat oil over medium heat. Cook pepper, onions and garlic for 3 minutes to soften.
  2. 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.
  3. 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.