What a wonderful, wonderful Memorial Day weekend. 🙂
I spent time with family & friends, Darrin and I restored our pool deck, and yummie drinks and food were consumed. On Sunday night we grilled out at our place, with our parents. I follow Iowa Girl Eats’ blog and she posted this “cookout-ish” recipe last week. perrr-fect!
Clean ingredients+fiber (beans)+protein (shrimp+beans)+fruit/veggies (mango+onion+cilantro+lime). I ended up combining the shrimp and salsa into one dish and ate it with tortilla chips.
I’ve been eating the leftovers over the last few days… and have to admit… the dish keeps getting better. Maybe the shrimp is marinating more? I’ll def be making this again!
Chili-Lime Shrimp with Black-Bean Mango Salsa lightly adapted from Iowa Girl Eats.
Serves 4
Ingredients:
Marinating & Cooking Shrimp:
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon honey
- 1/2 teaspoon chili powder
- juice of 1 lime
- salt and pepper to taste
- 12oz (3/4lb) raw jumbo shrimp
Black Bean-Mango Salsa:
- 1-15oz can black beans, drained and rinsed
- 1 large mango, peeled and chopped
- 1/4 small red onion, minced
- 1/4 cup chopped cilantro
- 3 Tablespoons lime juice (about 1-1/2 limes)
- salt and pepper to taste
Directions:
- Marinating & Cooking Chili-Lime Shrimp: Whisk first five ingredients together in bowl; add shrimp and marinate for 10 minutes. Heat a large skillet over medium-high heat then mist with oil. Add shrimp and a little of the marinade, then sauté until no longer pink in the center.
- Black Bean-Mango Salsa- Combine all ingredients together in a large bowl then stir to combine.
- Add cooked shrimp to salsa. taaaaaa-daaaaa!
