Makes 4 servings
3/4 cup fresh cilantro, divided
1 pound large shrimp, peeled and deveined, and thawed, if frozen
4-6 cloves garlic (1 tablespoon minced)
1-1 1/2 limes
1/2 teaspoon kosher salt, divided
1 15-ounce can black beans
1 1/4 cup frozen corn kernels, thawed (or use the kernels off of 2-3 ears of corn)
1 small red bell pepper, finely diced
3 teaspoons olive oil
1/2 cup nonfat or low fat sour cream and/or hot pepper sauce for serving (optional)
Shrimp is really fun to cook (it turns pink!) and tastes great to grown-ups and kids alike. But is it eco-friendly? The answer depends on where the shrimp is from. While shrimp imported from Asia and Latin America are often not an ideal choice due to lax environmental and fishing regulations in those areas, there are now more sources to buy U.S. farmed or Canadian wild shrimp, which are much better options for the environment. You can learn more about buying eco-friendly shrimp at kidsafeseafood.org. Once you’ve found some shrimp, you and your child will have a swimmingly good time creating this colorful, delicious dish.
Pull the cilantro leaves off the stems, pulling them up and away from the stems so they separate clearly, and put them into a measuring cup. Press them down a little until you have 3/4 of a cup of leaves.
Coarsely chop the cilantro leaves.
Peel and press the garlic through a garlic press. Scrape the garlic off the press directly into a tablespoon.
Wash and dry the limes and scrape 1/2 teaspoon of zest off of the lime. Slice the lime in half and squeeze out 2 tablespoons plus 1 teaspoon.
In a large bowl, combine the shrimp, 2 tablespoons of the lime juice, garlic, and 1/4 teaspoon kosher salt. Refrigerate it while you prepare the black bean and corn salad.
Drain and rinse the beans in a strainer. In a medium bowl, combine the beans, corn, bell pepper, 1 teaspoon of olive oil, 1 teaspoon of lime juice, 1/4 teaspoon salt, and 1/2 cup cilantro. Refrigerate it until ready to serve.
Heat 2 tablespoons of oil in a large non-stick skillet over medium to medium-high heat.
With tongs or a slotted spoon, transfer the shrimp from the marinade to the skillet, spreading them evenly and reserving the marinade. Sauté the shrimp for 1 to 2 minutes per side, depending on the size of the shrimp, until it turns pink. After the shrimp has cookied about halfway through on the second side, add the reserved marinade and continue cooking for about two more minutes, until all the shrimp is cooked through.
Transfer the shrimp to a bowl.
Toss the shrimp gently with 1/4 cup cilantro.
Serve the shrimp and salad with sour cream and hot pepper sauce, if desired.
Carbohydrates: 36 g
Fat: 11 g
Protein: 34 g
Fiber: 8 g