I remember reading this recipe in an issue of Cooking Light while I was either in college or grad school, and immediately thinking that it sounded like utter deliciousness: Broiled Shrimp over Black Bean and Corn Salad. The shrimp are marinated in a delicious citrus-soy sauce-garlic-Worcestershire glaze, then broiled for just a few minutes. And in the meantime, you make this salad, bursting with freshness and bright, summery flavors. It became my simple go-to recipe for entertaining or cooking an easy dinner for friends, and I’ve always loved it.
About a month ago, as the weather started to warm up, I realized that I’d never made it for Adam before. I knew he would love the flavor combinations, but he’s also a boy and can EAT, so I wanted something else to round out the meal and make it just a bit heartier for a growing boy. Enter Pinterest – I found this unbelievable-looking (and 5-minute) recipe for baked avocado with salsa and breadcrumbs, and it seemed like the perfect accompaniment. And it was. This meal as it stands now has become a regular in our rotation and requested by Adam – shrimp, salad, avocado, and all. The thing that takes the longest is marinating the shrimp. The rest you can throw together in a half hour. Love it. Perfect for a delicious, healthy, but quick weeknight dinner.
(As a side note, the recipe as it stands says to broil the shrimp, while the avocado bakes at 450. I usually just pop them in a 450-degree oven together!)
Broiled Shrimp over Black Bean and Corn Salad (adapated from myrecipes.com)
juice of one lime
1/4 cup thawed orange juice concentrate
2 tablespoons low-sodium soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons honey
1 garlic clove, minced
Put everything into a Ziploc bag with a pound of peeled, raw shrimp (you can do as much shrimp if you like – one pound is perfect for two people with enough leftover for one lunch). Let sit for a half hour to an hour, mixing it up once in a while.
2 cups coarsely chopped tomato
1/2 cup sliced green onions
handful chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
1 (15.25-ounce) can whole-kernel corn, drained
1 jalapeno pepper, seeded and chopped
juice of one lime
2 tablespoons olive oil
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
Disclaimer: I eyeball pretty much everything (except for the canned goods). Prep your veggies and add everything from the tomato through the jalapeno into a large bowl. In a small bowl or measuring cup, whisk together the lime juice, olive oil, cumin, and salt and pepper to taste to make a dressing. Pour over the salad, toss, and let sit a few minutes for the flavors to meld.
Once your shrimp are nice and marinaded, pop them on a baking sheet coated with cooking spray, and broil (or bake at 450!) for about 4 minutes or so, until they look nice and pink and no longer translucent. Done!
Now, let’s talk about that avocado. Oh man oh man. Who knew that popping an avocado into an oven would taste so so amazing? (Well, I adore avocado, so I’m not surprised, but it’s a whole new taste sensation.)
I found the recipe here via Pinterest (Baked Avocado Salsa), but it’s been popping up all over the internet, and possibly originated from a tweet from my beloved Eric Ripert:
So. Avocado. This couldn’t be easier. Take an avocado. Halve it, remove the pit. Into each hollowed-out half, spoon some salsa of your choosing. Then, in a little bowl, mix together 1/4 cup bread crumbs, one minced clove of garlic, about a tablespoon of grated Parmesan cheese, and a tablespoon of lemon juice (enough to make the mixture stick together). The recipe also calls for chopped basil, about a tablespoon. I’ve made it with and without and it’s delicious either way. Up to you!
Once you’ve got your breadcrumb mixture, kind of pack it on top of your little avocado halves, like so, and pop them on a baking sheet.