Ingredients
Scale
- 1 pound large shrimp peeled and deveined
- 4 ears fresh corn kernels cuts from cob
- 15 ounces canned, low-sodium black beans
- 1 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 lime juiced
Southwest Shrimp Rub
- 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
Instructions
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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.
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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.
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Add the garlic and jalapeño pepper and cook until fragrant, about a minute.
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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.
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Add 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.