Ingredients:

  • 1 tbsp Olive Oil (15 ml)
  • ½ can (approx. 7 oz/200g) Corn kernels, drained
  • 2 cloves Garlic, minced
  • 2 ½ tbsp Fresh Ginger, minced (approx. 40g)
  • 2 lb Raw Medium Shrimp, peeled and deveined (approx. 900g)
  • 1 can (15 oz/425g) Black Beans, rinsed and drained
  • 1 tbsp Unsalted Butter (15g)
  • ½ tsp Sugar
  • ¾ cup Green Onions, chopped (approx. 75g)
  • Salt and freshly ground Black Pepper, to taste
  • 1 bag (approx. 5-6 oz/150-170g) Prepared Salad Mix (e.g., mixed greens, spring mix)
  • 2 Tomatoes, cut into wedges
  • ¼ cup Fresh Cilantro, chopped (approx. 15g)
  • 3 tbsp Toasted Cashews, chopped (approx. 30g)
  • Pinch of Paprika, per plate

Instructions:

  1. Heat olive oil in a large frying pan over medium heat. Add corn, garlic, and ginger. Sauté until fragrant, being careful not to brown the garlic.
  2. Add shrimp to the pan and sauté, stirring occasionally, until pink and cooked through. Avoid overcooking to keep them tender.
  3. Add black beans, butter, and sugar to the pan. Cook, stirring frequently, until heated through and the butter is melted.
  4. Remove the pan from the heat. Stir in green onions, salt, and pepper to taste.
  5. Divide the salad mix onto four plates. Spoon the shrimp and black bean mixture over the salad greens.
  6. Garnish each salad with tomato wedges, chopped cilantro, toasted cashews, and a pinch of paprika.
  7. Serve and Enjoy!