Ingredients

The following ingredients have 4 Servings
  • 1 lb. large shrimp (peeled and deveined)
  • 4 ears fresh corn (kernels cuts from cob)
  • 1 15 oz. can low-sodium black beans
  • 1 large red bell pepper (diced)
  • 1 medium red onion (diced)
  • 1 clove garlic (minced)
  • 1 jalapeño pepper (seeds removed and diced)
  • 1 cup grape tomatoes (halved)
  • 1/2 cup water
  • 2 tablespoons olive oil
  • 5-6 fresh basil leaves (chopped)
  • 1 large lime (juiced)
  • 2 teaspoons chili powder
  • 1/2 teaspoon coriander
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cumin
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon kosher salt

Instruction

  • In a small bowl, combine all rub ingredients. Peel and devein shrimp and pat dry with paper towels. sprinkle rub on all sides of the shrimp and set aside.
  • Heat olive oil a large skillet over medium heat. Add the corn, onion, and bell pepper and cook for 5-10 minutes, stirring frequently, until vegetables are beginning to get soft. 
  • Add the garlic, jalapeño pepper, and black beans, cooking and stirring until fragrant, about a minute.
  • Push veggies to one side of the pan and add the shrimp to the other side. Cook and stir until shrimp are pink, about 5 minutes.
  • Add grape tomatoes, fresh basil and water and cook another minute. Squeeze lime juice over all, stir, and serve with more fresh basil and lime wedges, if desired.