Shrimp Over Cumin-Scented Beans

Total Time
30 min
18 min
12 min
This unusual pairing of ingredients is a surprisingly tasty meal. Serve with a Mexican-inspired salad or roasted peppers.


cooking spray

2 spray(s)

jalapeño pepper(s)

1 small, cored, seeded and minced (or to taste)*

garlic clove(s)

1 medium clove(s), minced (or to taste)

canned kidney beans

15 oz, undrained

ground cumin

¼ tsp, or to taste

dried oregano

¼ tsp, or to taste

table salt

¼ tsp, or to taste

black pepper

¼ tsp, or to taste

uncooked shrimp

1 pound(s), large, peeled, deveined

fresh lime juice

2 Tbsp


¼ tsp, or to taste


2 Tbsp, minced


  1. Coat a small pot with cooking spray. Add jalapeño and garlic; sauté over medium heat, 2 minutes. Add beans, cumin, oregano, salt and pepper; cook over low heat, stirring frequently, 10 minutes.
  2. Meanwhile, place shrimp in a bowl with lime juice and paprika; toss to coat. Coat a sheet pan with cooking spray; arrange shrimp on pan. Place 4 inches under broiler and broil 3 to 4 minutes. Turn shrimp over and broil until cooked through, about 3 minutes more.
  3. Spoon beans into a serving bowl; top with shrimp and sprinkle with chives.
  4. Serving size: about 3 1/2 oz shrimp and a scant 1/2 c beans


*Do not touch seeds with bare hands.

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