8oz raw, medium sized shrimp (peeled, deveined)
1 cup cooked black beans
3/4 cup (6oz) finely diced pineaple
1/3 cup (1 1/2 oz) finely chopped red onion
2 tablespoons minced jalapeno pepper
1 tablespoon grated fresh ginger
2 tablespoons lime juice, divided
1/2 teaspoon ground coriander
3/4 teaspoon ground cumin, divided
1/4 teaspoon chili powder
pinch of salt
freshly ground black pepper
2 tablespoons chopped cilantro
1/2 avocado, diced
Lettuce wraps, tortillas, or a grain (rice, quinoa, etc) for serving, if desired
Preheat grill to medium.
Rinse the shrimp and pat dry. Sprinkle with 1/4 teaspoon cumin, chili powder, salt and pepper. Toss to coat. Set aside.
In a medium bowl, combine the black beans, pineapple, red onion, jalapeno, and ginger. Stir in 1 tablespoon lime juice, coriander, and remaining 1/2 teaspoon cumin.
Spray two large pieces of aluminum foil with cooking spray. Spoon half of the black bean mixture into the center of each and top with half of the shrimp. Squeeze the remaining lime juice over the shrimp. Bring the edges of the foil together and fold down, sealing well.
Place the foil packets on the grill, cover, and cook for 10-12 minutes, until shrimp are opaque.
Carefully open the foil packets and stir the contents. Top with the diced avocado and sprinkle with cilantro.
Servings Per Recipe: 2
Amount Per Serving
Total Fat 10.0 g
Saturated Fat 1.3 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 4.8 g
Cholesterol 172.3 mg
Sodium 643.8 mg
Potassium 715.1 mg
Total Carbohydrate 36.0 g
Dietary Fiber 11.3 g
Sugars 12.0 g
Protein 32.4 g