Monday, August 8, 2016

Easy Grilled Shrimp with Corn and Black Bean Salad

My Family is a big fan of meals that have separate components.  Like a taco bar where you can pick and choose the things that you like and together they make up a meal.  There are no stews in the McDermott household (although I personally love them).  So enter this quick, family friendly and husband approved meal I made last night!

For the shrimp:
Uncooked shrimp, thawed and peel
Chipotle seasoning (use no salt added, put as much or as little as you like)
EVOO (just a splash)
Himalayan salt (if desired)

Mix all the above together in a bowl and let it marinate for a while.

For the salad:
About a cup of corn, frozen is ok, fresh is even better!
1 can of black beans, rinsed well
1 Medium tomato, chopped (or equivalent cherry tomatoes, which is what I used)
1 small red onion, diced
Rice vinegar (just a splash, you can substitute with your favorite vinegar instead)
Himalayan salt
Teaspoon of garlic, or more to taste

(I forgot I had lime in the fridge, that would have been great as a garnish!)

And now mix all of THESE in a bowl!  Salad's done!

To grill the shrimp, I sprayed a grill pan with some cooking spray and grilled on high for just a couple of minutes.  You have to really watch them and turn them when they get pink.  Once they're pink on both sides, they're done.  I served this dish with some rice on the side for the kids and husband.

The reason why everyone liked this dish is because they could just eat the parts they like.  The kids were a little picky with the salad, mostly pushing the black beans to the side, but they did give them a taste, so I was happy.  I would consider this dish one red and one yellow if you are following 21 Day Fix.

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