Shrimp with black beans

SmartPoints® value per serving
Total Time
27 min
13 min
14 min
This super speedy Spanish-inspired dinner is a one-pan wonder and ready to serve in under 30 minutes. A quick saute of shrimp then the beans go in and the flavors merry beautifully. The surprise addition of orange marmalade adds a touch of bitter and sweet zing against the heat of the jalapeno which can vary from very hot to surprisingly mild. Take a little taste of the pepper after you mince it. If it has a nice bite, use half, as directed in the recipe. If it seems weak, use the whole pepper. Serve these shrimp and beans with some steamed rice and a wedge of lime.


Olive oil

1 tsp

Uncooked onion(s)

1 medium, chopped

Jalapeño pepper(s)

½ small, minced, (wear gloves to prevent irritation)

Uncooked shrimp

½ pound(s), Jumbo, peeled and deveined

Canned black beans

15 oz, rinsed and drained

Canned chicken broth

3 Tbsp, reduced sodium

Orange marmalade

2 Tbsp

Fresh lime juice

1 tsp, or juice of one lime


1 Tbsp, fresh, finely chopped


  1. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and jalapeño pepper and cook until the onion is translucent, 3–5 minutes. Add the shrimp and cook until golden and just opaque in the center, about 3 minutes, turning once halfway through.
  2. Add the beans, broth, marmalade, lime juice, and cilantro to the skillet, bring to a boil. Reduce heat and simmer, until just heated through, about 1 minute. Yields 1 1/2 cups per serving.