Lime Shrimp Black Bean Avocado Salad

Ingredients (2 servings)

• 1 red chili
• 1 green chili or jalapeño pepper
• 1 red onion
• 2 garlic cloves
• ½ cucumber
• 30 g cilantro
• 1 avocado
• 240 g black beans, cooked (equals 120 g dried beans)
• 1 lime
• 3 tbsp ghee or coconut oil
• 180 g shrimps, peeled and deveined
• 1 pinch of salt & pepper
• 1 pinch of cumin
• 1 pinch of smoked paprika
• 2 tbsp maple syrup

Instructions

1. Chop the chilis.
2. Slice the onion thinly.
3. Mince the garlic cloves.
4. Cut cucumber into cubes.
5. Dice the avocado.
6. Juice the lime.
7. Combine black beans, cucumber, onion, chili, avocado with halve of the minced garlic and halve of the lime juice. Set aside.
8. Heat ghee or coconut oil in a pan and add remaining minced garlic and roast until lightly golden.
9. Now, add the peeled shrimps, evenly sprinkle with salt & pepper, cumin, and smoked paprika, and cook over medium heat for about 2 minutes. Then, flip shrimps and cook for another 2 minutes.
10. Turn the heat to medium low and add the maple syrup and remaining lime juice. Stir to combine.
11. Transfer the content of the pan including sauce to the bowl and stir to combine.
12. Top with chopped cilantro and serve.

Creole shrimp soup from Louisiana
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