A wonderful combination of garlicky shrimp mixed with fresh corn and fiber-rich black beans – this is another one of Aviva Goldfarb’s tantalizing dinner ideas from SOS! The Six O’ Clock Scramble to the Rescue. Visit www.thescramble.com for more healthy recipes and meal-planning suggestions!

Garlic and Lime Shrimp with Corn and Black Bean Salad


This combination makes for a colorful and delicious summer feast. It can also be transported to a picnic and served at room temperature. Serve it with brown or white rice.

1 lb. large shrimp, peeled and deveined, and thawed, if frozen

1-1 1/2 limes, juice only, 2 1/3 Tbsp.

1 Tbsp. minced garlic, (4 – 6 cloves)

1/4- 1/2 tsp. kosher or sea salt, to taste

15 oz. canned black beans, drained and rinsed

1 1/4 cups frozen corn kernels, thawed (or use kernels off of 2 – 3 ears of corn)

1 red bell pepper, finely diced

1 Tbsp. extra virgin olive oil

1/4 tsp. salt (optional)

3/4 cup fresh cilantro, chopped (optional)

1 cup low fat sour cream, for serving (optional)


In a large bowl, combine the shrimp, 2 Tbsp. lime juice, garlic and kosher salt. Refrigerate it for 15 minutes while you prepare the black bean and corn salad. (Meanwhile, prepare the rice, if you are serving it.)

For the salad, in a medium bowl, combine the beans, corn, bell pepper, 1 tsp. lime juice, 1 tsp. oil, the salt (optional), and 1/2 cup fresh chopped cilantro (optional). (If you are using fresh corn, boil or microwave it for about 3 minutes before adding it to the salad.) Refrigerate it until ready to serve.

Heat 2 tsp. oil in a large nonstick skillet over medium-high heat. With a slotted spoon, remove the shrimp from the marinade, reserving the marinade. Sauté the shrimp for 2 – 3 minutes until it begins to turn pink, flipping it once or twice as it cooks. Add the reserved marinade and continue cooking for about two more minutes, until the shrimp is cooked through. Toss it with 1/4 cup fresh cilantro (optional). Serve the shrimp and salad with a dollop of sour cream, if desired.

Scramble Flavor Booster: Stir a little fresh lime juice and cilantro into the sour cream before serving, and dice 1 chili pepper, such as a jalapeño or Serrano chili, into the salad.

Tip: While the shrimp imported from Asia and Latin America are often not an ideal choice because of the 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. Look for U.S. or Canadian shrimp from brands like Henry & Lisa’s Natural Shrimp available at Walmart, Giant Foods, Whole Foods, Harris Teeter, and Publix, or get a list of stores in your area through www.ecofish.com.

*Recipe from SOS! The Six O’ Clock Scramble to the Rescue.*