Sweet Shrimp With Citrus Black Bean Salad

Leyla Shamayeva, MS, RD
Total Time 70 min
Prep 20 min, Cook 50 min
Yield 2

For some time, cholesterol-dense foods like eggs and shrimp were discouraged from heart-healthy diets. Later research revealed that dietary cholesterol isn't the whole picture when it comes to balancing your blood cholesterol levels and heart disease risk. In fact, dietary cholesterol doesn't play a direct role in either, which means that you can enjoy the benefits of eggs and shrimp as part of an overall eating pattern that fulfills your nutritional needs.

In moderation, shrimp in particular is a heart smart addition to your meals. Although high in cholesterol, it is low in total fat and has almost no saturated fat, which is what you need to be mindful of. Excess saturated fat can be harmful to your heart and blood vessels in the long run.

In this recipe it's featured alongside sorghum, a whole grain (another type of heart smart food), and a fiber-rich black bean salad (fiber has also been shown to help reduce blood cholesterol).

If you're not a fan of the specific ingredients here, take a look at the potential ingredient variations and substitutions outlined below. There are plenty to choose from. 

Ingredients

  • 1/4 cup dry sorghum
  • 2 tablespoons lemon juice
  • 1/2 tablespoon water
  • 1 teaspoon sriracha
  • 1 teaspoon low-sodium soy sauce
  • 1/2 tablespoon honey
  • 12 large shrimp
  • 2 teaspoons olive oil
  • 2 cups mixed baby greens
  • 1/2 cup canned black beans, rinsed
  • 1/2 medium red bell pepper, chopped
  • 1/2 cup grape tomatoes, halved
  • 1 tablespoon olive oil
  • 2 tablespoons orange juice
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Preparation

  1. Set the sorghum to cook according to package instructions. Once cooked, set aside to let cool and use in step 5.
  2. While the sorghum is cooking, prepare the shrimp marinade. Combine lemon juice, water, sriracha, soy sauce, and honey in a small bowl. Mix well.
  3. Place the shrimp in a zip-top bag and pour in the marinade, making sure to coat all of the shrimp. Let sit in the refrigerator for 15 to 20 minutes.
  1. While the shrimp is marinating, prepare the salad. Place mixed greens, black beans, bell pepper, and grape tomatoes into a bowl. In a separate bowl, combine olive oil, orange juice, dijon mustard, and salt and pepper, mixing well.
  2. Add the cooked sorghum to the black bean salad, add the dressing, and gently toss the ingredients together. Refrigerate while you cook the shrimp.
  3. Remove the shrimp from their marinade. Heat 2 teaspoons olive oil in a large skillet over low heat and cook the shrimp in it for 3 to 4 minutes, turning once halfway through.
  4. Plate the sorghum and black bean salad along with the cooked shrimp and enjoy.

Ingredient Variations and Substitutions

When it comes to whole grains, sorghum isn't the only one you can successfully feature in this salad. Use what you have on hand, be it quinoa, bulgur, freekeh, barley, or wild rice.

If you do end up using barley, you'll likely find pearled barley in your grocery store.

This variety is more refined and has less fiber than hulled barley, which still has its fiber-rich outer layers removed. If you can find hulled barley, use it! Just note that it'll take about 20 extra minutes to cook.

The same goes for the beans. If you don't have black beans handy, chickpeas, cannellini, kidney, pinto, and others work just as well.

Feel free to use canned versions to save time—just be sure to rinse them to reduce their sodium content.

Thought you couldn't customize this salad any further? The green is just as versatile as the whole grain and bean. If mixed baby greens aren't your favorite, try using spinach or kale.

Cooking and Serving Tips

There are multiple components to this dish, so it may seem overwhelming at first. Stay on track by starting with the ingredient that takes longest to cook. In this case it's the sorghum, which can take up to 40 minutes, plenty of time for you to marinate the shrimp and prepare the salad. By the time the sorghum is done you'll have the other components ready to use, too.

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