Photo of Shrimp Over Cumin-Scented Beans by WW

Shrimp Over Cumin-Scented Beans

0 - 3
PersonalPoints™ per serving
Total Time
38 min
18 min
20 min
You'll love this dish as a Puerto Vallarta sunset for casual entertaining. For outdoor dining, arrange shrimp on skewers and grill before adding to aromatic beans.


Jalapeño pepper(s)

1 small, cored, seeded and minced (use 1 pepper)

Garlic clove(s)

1 clove(s), small, minced

Canned kidney beans

15 oz, undrained

Cumin seeds

¼ tsp(s)

Dried oregano

¼ tsp(s)

Table salt

¼ tsp(s)

Black pepper

¼ pinch

Uncooked shrimp

1 pound(s), large, peeled

Fresh lime juice

1½ tbsp(s), about the juice from 1 lime

Smoked paprika

¼ tsp(s), hot


2 tbsp(s), minced


  1. Coat a small pot with nonstick cooking spray. Add jalapeño and garlic; sauté over medium heat 2 minutes. Add beans, cumin, oregano, salt and pepper; simmer 10 minutes.
  2. Meanwhile, place shrimp in a bowl with lime juice and paprika; toss to coat. Coat sheet pan with cooking spray. Arrange shrimp on cookie sheet. Place 4 inches under broiler and broil 3 to 4 minutes. Turn over and broil until cooked through, about 3 minutes more.
  3. Spoon beans onto a large serving plate. Top with shrimp and sprinkle with chives. Yields about 1 cup per serving.