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Directions

PREPARE shrimp according to package directions.

LIFT shrimp from butter sauce (discard butter sauce if desired) and transfer shrimp to a large bowl. Add beans, corn, chilies, cilantro, lime juice, and cumin. Stir to combine and season to taste with salt and pepper.

ARRANGE shrimp mixture on a serving platter or individual plates. Arrange chips alongside.

Recipe courtesy of Robin Miller.

From Andy B: For a pretty presentation, I put green or red leaf lettuce on the serving plate then place the salad on top. It is so simple and quick but makes the meal look so much more special.

From Anna D: To make it a little easier to eat, I like to wrap this salad in a spinach or tomato tortilla.

From Ellen M: I tried this as a wrap, using sun-dried tomato tortillas instead of tortilla chips, and it was excellent!

From Deborah B: To save some time, I bought the corn and black bean salsa from the salad bar in the grocery store. To that I added the cumin, fresh lime juice and diced avocado. I served it with baked tortilla chips. Delicious!

From Shawnie P: I added a little bit of red onion and red pepper to the recipe and it was fabulous.

Ingredients

1 package (12 oz) Seapak® Shrimp Scampi - Butter and Garlic, frozen

1 can (14 oz) black beans, rinsed and drained

1/2 cup corn kernels, canned or frozen and thawed

1 can (4 oz) diced green chilies, drained

2 Tablespoons fresh cilantro, chopped

1 Tablespoon fresh lime juice

1 teaspoon ground cumin

4 - 8 oz baked corn chips

Salt and ground black pepper

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