Shrimp Over Cumin Scented Beans Recipe


This unusual pairing of ingredients is a surprisingly tasty meal. Serve with a Mexican-inspired salad or roasted peppers.

Total Time: 30 min Prep: 18 min Cook: 12 min Serves: 4 Difficulty: Easy

Point 0


  • 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
  • paprika: ¼ tsp, or to taste
  • chives: 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.