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Dinner recipe · from the recipe book

Chili-Lime Shrimp and Black Bean Romaine Bowls

Smoky, lime-bright seared shrimp over crisp romaine with charred corn, black beans, juicy tomato, creamy avocado and a salty crumble of queso fresco.

Chili-Lime Shrimp and Black Bean Romaine Bowls

Ingredients

  • 1¼ lb600 gShrimppatted dry
  • 8½ cups chopped400 gRomaine lettucechopped
  • 2 cups344 gBlack beans, canned, drained and rinsed
  • 2 cups272 gCorn kernels, frozenthawed and patted dry
  • 1⅔ cups250 gCherry tomatoeshalved
  • 1 whole200 gAvocadodiced
  • ½ cup chopped80 gRed onionfinely diced
  • 1 whole14 gJalapeñoseeded and minced
  • 1 cup chopped16 gFresh cilantrochopped
  • ½ cup crumbled60 gQueso frescocrumbled
  • 1½ limes, juiced60 gLime juice
  • 2 tbsp27 gOlive oil
  • 3 cloves9 gGarlicminced
  • 2¼ tsp6 gChili powder
  • 2 tsp4 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Prep first: thaw the frozen corn kernels and pat them dry. Chop the romaine, halve the cherry tomatoes, finely dice the red onion, mince the jalapeño and garlic, chop the cilantro and crumble the queso fresco. Dice the avocado last so it stays green.
  2. In a medium bowl, toss the shrimp with the garlic, chili powder, cumin, smoked paprika, half the salt, the black pepper and one third of the olive oil (about 9 g). Set aside while you make the salsa.
  3. For the tomato salsa, combine the cherry tomatoes, red onion, jalapeño, half the cilantro, half the lime juice and the remaining half of the salt in a small bowl.
  4. Heat another third of the olive oil in a large skillet over medium-high heat. Add the thawed corn kernels and cook without stirring for 3 minutes, then stir and cook 3 to 4 minutes more until charred in spots. Stir in the black beans for 2 minutes to warm, then move the corn and beans to a plate.
  5. Add the remaining third of the olive oil to the same skillet. Add the shrimp in a single layer and sear 1 to 2 minutes per side until pink and opaque. Take off the heat and squeeze over the remaining half of the lime juice.
  6. Divide the romaine among four bowls. Top each with the charred corn and black beans, the shrimp, the tomato salsa and the avocado.
  7. Finish the bowls with the queso fresco and the remaining half of the cilantro, and serve right away.

Contains: Milk, Shellfish.

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Saved in the Every Helping recipe book on October 24, 2026.

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