Grilled shrimp with cowboy’s caviar is the perfect pair for a Labor day grilling party! This colorful dish features corn, beans and tomatoes tossed in a chili-lime vinaigrette. Yee-ha!
Hi, friends! My husband and I are currently overseas on a two-week long adventure in Ireland, Scotland and London. Follow our adventures over on Instagram! While we’re away, I’ve invited a few of my blogger friends to share recipes and intuitive eating posts! Today’s first guest post is by my friend Trinh over at Fearless Food RD.
Happy Labor Day, folks! Thank goodness for this well-deserved three-day weekend, am I right? We all work hard whether it’s grinding away at the nine to five or chasing after that energetic toddler. This weekend, I hope you and your loved ones get lots of rest, relaxation and plenty of good food.
Summer is drawing to a close, but before we head one step closer to pumpkin spice season, I need to fire up my grill just one last time. Pardon the pun, but grilling parties are grate! A perfect compliment for any grilled staples is one of my favorite no-cook sides–it’s called “cowboy’s caviar.” The name comes from its Texan roots. Cowboy’s caviar is a salad made with beans dressed up in vinaigrette dressing. The original version is made with black-eyed peas, but I like to make mine with kidney beans, pinto beans, tomatoes and corn.
What can I say? I love my lean protein with a high-fiber punch, and beans are a naturally good source of fiber and antioxidants. Eating beans is linked to a lower risk for heart disease, diabetes, and cancer not to mention that it may even help you live longer. “Blue zones,” or regions with the highest concentrations of centenarians (think: people who’ve celebrated their 100th birthday!), include some kind of beans in their diet. Have I convinced you to eat your beans yet?
I’m normally not a big bean fan. If you serve me a scoop of baked beans, I’ll probably crinkle my nose at you. But, I have a solid appreciation for a well-done chili and bean salads like this cowboy’s caviar.
You can even make a low-carb lettuce wrap with chopped grilled shrimp and the caviar as your filling. Grilled shrimp cooks in no time, allowing you to serve up these lettuce wraps as an appetizer if you want. I’ll throw this dish together first so my guests have something to munch on while they wait for the slower cooking ribs and kabobs. If I’m super lazy (yeh, it happens!), I’ll pair the cowboy’s caviar with a basket of tortilla chips.
Here’s the recipe for grilled shrimp with cowboy’s caviar.
Grilled Shrimp with Cowboy's Caviar
- 1 lb raw shrimp, shell on
- 2 cloves of garlic, minced
- 1/4 tsp chili powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 ears of corn, husk and silk removed
- 1 15-oz can kidney beans, drained
- 1 15-oz can pinto beans, drained
- 2 small Roma tomatoes, roughly chopped
- 1/2 red onion, finely minced
- 3 Tbsp olive oil
- 3 Tbsp lime juice
- 1/2 tsp chili powder
- 1 Tbsp sugar
Split the shrimp shell down the middle and devein.
Add shrimp, garlic, chili powder, salt and pepper to a bowl, and toss to combine. Thread about five shrimps per wooden skewer. Let them rest while you prepare your charcoal grill. Make sure you have no more than six inches between the coals and the grate.
Grill the corn, rotating every two to three minutes as dark spots start to develop. Continue cooking until corn is corn cooked through, about 10-15 minutes.
Grill shrimps for about 3-4 minutes on each side. Set aside.
Lay the grilled corn ears on a flat surface. Use a knife to cut along it’s side, separating as much kernel from the cob as you can.
Add corn kernels, kidney beans, pinto beans, tomatoes and onions to a large bowl.
Whisk together the oil, lime juice, chili powder and sugar. Pour vinaigrette onto your cowboy’s caviar. Toss until well-combined. Serve with grilled shrimp and fresh lettuce leaves!
*Don’t feel like grilling corn? You can substitute this with 1 (15-ounce) can of corn. Remember to drain the corn kernels first.
You can find more tasty recipes from Trinh at Fearless Food RD.
Trinh is a registered dietitian by day, blogger at Fearless Food RD by night. She loves helping folks develop a better relationship with food, which includes lots of cooking, eating and learning about nutrition. When she’s not snapping mouthwatering shots of (mostly) healthy food, you can find Trinh HIIT-ing it at her local gym. For more, connect with her on Facebook, Instagram, and Pinterest.
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