Shrimp with Black Beans

Total Time
27 min
13 min
14 min
The heat of jalapeño peppers varies. Sometimes they are very hot and sometimes they are surprisingly mild.


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.


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 to lack punch, use the whole pepper. If possible, purchase a red jalapeño pepper, which is a green jalapeño that has been allowed to ripen. It will add nice color to the dish.

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