Blackened Shrimp with Avocado Black Bean Salad

shrimp recipes


1 1/3 pound Medium Shrimp, peeled and deveined

3 tablespoons Blackening Seasoning

1 tablespoon Canola Oil

2 Avocados, cut into large pieces

1 can Black Beans, rinsed

1 cup Tomatoes, diced

2 tablespoons Lime Juice

1 1/2 teaspoons Kosher Salt

1/4 cup Cilantro, roughly Chopped


In a bowl, toss shrimp and blackening seasoning. Toss to coat shrimp well.  In a large skillet over medium-high heat, heat canola oil.  When oil is hot, add shrimp to sear. Cook the shrimp, stirring occasionally for 5-7 minutes until cooked through.  Let cool slightly before adding to the salad.

In a large bowl, combine avocado, black beans, tomatoes, lime juice, salt, and cilantro. Let sit in the refrigerator for 20 minutes.  When ready to serve, top with blackened shrimp.