Photo of Shrimp over cumin-scented beans by WW

Shrimp over cumin-scented beans

0 - 3
PersonalPoints™ per serving
Total Time
30 min
18 min
12 min
This unusual pairing of ingredients is a surprisingly tasty meal. The rich kidney beans are seasoned with fresh jalapeno, cumin and oregano. We use the entire can with juices to create a luscious sauce for the shrimp. Using the broiler to cook the shrimp is fast and preserves the lime juice that coats the shrimp. Serve with a Mexican-inspired salad or over a bit of steamed rice for a heartier dish. Ready in only 30 minutes, this is a fast weeknight option. Try adding some roasted bell pepper strips or a handful of baby spinach to each bowl to increase the vegetable presence.


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.