Black Bean And Shrimp In Sauce
A flavorful combination of black beans and shrimp cooked in a spicy tomato sauce, perfect for a quick, hearty meal with bold flavors suitable for seafood and bean lovers.
Ingredients
- 2 tsp. olive oil ⓘ
- 1 large onion, chopped ⓘ
- 1 celery stalk, diced ⓘ
- 2 Tbsp. chili powder ⓘ
- salt to taste ⓘ
- 1 tsp. dried oregano
- 1/4 cup parsley ⓘ
- red pepper flakes, to taste ⓘ
- 2 Tbsp. red wine vinegar ⓘ
- 1 (28 oz.) can tomatoes with liquid ⓘ
- 2 (16 oz.) cans black beans, drained ⓘ
- 1 lb. large shrimp, deveined and shelled ⓘ
Instructions
- In a large skillet over high heat, cook the chopped onion and diced celery in 2 teaspoons of olive oil for 5 minutes.
- Add chili powder and cook for one minute.
- Add the canned tomatoes with liquid, salt to taste, dried oregano, and a sprinkle of red pepper flakes.
- Bring to a boil, stirring to break up the tomatoes.
- Reduce heat and simmer uncovered for 10 minutes, stirring occasionally.
- Add the large shrimp and drained black beans to the sauce.
- Cook until the shrimp are pink and cooked through, about 5 minutes.
Tips & Substitutions
For added flavor, consider substituting the olive oil with avocado oil. If you want more heat, increase the red pepper flakes or add diced jalapeños. You can also replace the black beans with kidney beans for a different texture. Fresh cilantro can be used in place of parsley for a vibrant flavor profile. To enhance the dish, serve with lime wedges for squeezing over the top.
Serving Suggestions
Serve the black bean and shrimp mix over a bed of rice or quinoa for a hearty meal. It pairs beautifully with Shrimp Fajitas or a fresh side salad. For a complete dinner, consider adding warm tortillas or avocado slices on the side. This dish can also be used as a filling for tacos or served with tortilla chips for a fun appetizer.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over medium heat, adding a splash of water or broth to maintain moisture. You can also microwave in short intervals, stirring in between, until heated through. This dish can also be frozen for up to 2 months; thaw before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Black Bean And Shrimp In Sauce contains roughly 2314 calories, with 35g protein, 35g carbohydrates, and 233g fat. It is an excellent source of iron (88% of the Daily Value), protein (69% of the Daily Value), and dietary fiber (55% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used in place of fresh shrimp. Just make sure to thaw them completely before cooking. You can do this by placing them in cold water for about 15-20 minutes. This will ensure they cook evenly and thoroughly in the sauce.
What can I do if I don’t have chili powder?
If you don't have chili powder, you can create a substitute by combining equal parts of cumin, paprika, and cayenne pepper to taste. This will mimic the flavor profile of chili powder. Alternatively, you can use taco seasoning if you have it on hand.
How spicy is this dish?
The spiciness of the dish largely depends on the amount of red pepper flakes added. If you prefer a milder flavor, start with a small pinch and adjust to your liking. For those who enjoy a kick, feel free to add more or include diced fresh jalapeños for extra heat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).