Can you believe it’s already November and that Thanksgiving is just a few weeks away?! It really is amazing how fast time flies! This year our holidays may look a bit different, but they will still be very special, and although I love our family recipe traditions, I thought a new recipe tradition was in order for this year!
I think these Black Bean and Corn Salad Shrimp Cups will be a welcome addition to our Thanksgiving festivities! This recipe is made easy by preparing the tortilla cups a day before, and the black bean and corn mix is a simple chop of some veggies. The shrimp is boiled using green onions and then pan fried for a bit of crispiness! It all comes together in the tortilla cups for ease of serving.
Black Bean and Corn Salad Shrimp Cups
(makes 4-6 cups)
(printable recipe at end of page)
6 Street Tacos Flour Tortillas
1 cup chopped Roma Tomato
1/4 cup chopped Green Onions
7 ounces canned Black Beans
1 tablespoon Fresh Cilantro
1 large Shrimp per cup
1 ear of Corn, cut off the cob
1/8 cup Fresh Lime juice
1 tablespoon Olive Oil
1/4 teaspoon Ground Cumin
2 pinches of Salt
Black Pepper
Hot Sauce
Place the mini tacos into a large cupcake pan. A regular size pan will work also, although the cups will be smaller. Push the bottom center of the tortilla into the pan. Use a toothpick on each side, like the picture above to hold the sides together. Bake at 350 degrees for 8-10 minutes. The top edge of the tortilla will begin to brown. Remove from oven and let cool.
Peel, devein and rinse the shrimp.
Fill a medium pot with cold water. Add the shrimp and chop 2 stalks of green onion and add it to your pot of shrimp. Bring the pot to a boil and let it boil for 3-4 minutes.
Immediately move the water from the shrimp pot, and pour the shrimp into a bowl. Cover the shrimp with ice to cool it quickly. Once it is cool, place in the refrigerator while you cut the veggies.
Boil the corn in a pot of water. You could also grill it for a great taste.
When the corn is cooked, let it cool, and then cut it off the cob.
Chop the roma tomatoes, green onions, jalapeno, corn and beans. Place all of them in a bowl, add the cumin and mix together. This can be made early on the day you are serving the cups. Refrigerate until needed.
Melt the butter, and pan fry the shrimp to add a bit of color and crispiness to them.
Add veggies to bowl, and top with a piece of the shrimp. Add some avocado to the plate and drizzle with hot sauce! Enjoy!
Thank you for stopping by today!
Scroll down for recipes from my fellow bloggers with more mouthwatering ideas for your Thanksgiving table!
Wednesday Holiday Side Dish Recipes:
- Air Fryer Brussels Sprouts by Savory Experiments
- Baby Yams with Honey Apple Syrup by Palatable Pastime
- Black Bean and Corn Salad Shrimp Cups by The Freshman Cook
- Candied Butternut Squash by Our Good Life
- Cheesy Brussels Sprouts Bake by Sweet Beginnings
- Cranberry Kissed Green Beans by Cindy’s Recipes and Writings
- Easy Corn Pudding by Lemon Blossoms
- Garlic Mushrooms by House of Nash Eats
- Green Bean and Cauliflower Gratin by Hezzi-D’s Books and Cooks
- Maple Glazed Delicata Squash by A Day in the Life on the Farm
- Roasted Carrots with Honey and Thyme by Kate’s Recipe Box
- Slow Cooker Glazed Carrots by Blogghetti
- Sophisticated Green Bean Casserole by An Affair from the Heart
- Spinach Orzo Salad by Shockingly Delicious
- Twice Baked Butternut Squash by A Kitchen Hoor’s Adventures
- Wild Rice Salad: Make ahead Thanksgiving SIde by West Via Midwest
- Wild Rice Supreme by The Fresh Cooky
- 6 Street Tacos Flour Tortillas
- 1 cup chopped Roma Tomato
- 1/4 cup chopped Green Onions
- 7 ounces canned Black Beans
- 1 tablespoon Fresh Cilantro
- 1 large Shrimp per cup
- 1 ear of Corn, cut off the cob
- 1/8 cup Fresh Lime Juice
- 1 tablespoon Olive Oil
- 1/4 teaspoon Ground Cumin
- 2 pinches of Salt
- Black Pepper
- Place the mini tacos into a large cupcake pan. A regular size pan will work also, although the cups will be smaller. Push the bottom center of the tortilla into the pan. Use a toothpick on each side, like the picture above to hold the sides together. Bake at 350 degrees for 8-10 minutes. The top edge of the tortilla will begin to brown. Remove from oven and let cool.Peel, devein and rinse the shrimp. Fill a medium pot with cold water. Add the shrimp and chop 2 stalks of green onion and add it to your pot of shrimp. Bring the pot to a boil and let it boil for 3-4 minutes. Immediately move the water from the shrimp pot, and pour the shrimp into a bowl. Cover the shrimp with ice to cool it quickly. Once it is cool, place in the refrigerator while you cut the veggies.
- Boil the corn in a pot of water. You could also grill it for a great taste.
- When the corn is cooked, let it cool, and then cut it off the cob.
- Chop the roma tomato, green onions, jalapeno, corn and beans. Place all of them in a bowl, add the cumin and mix together. This can be made early on the day you are serving the cups. Refrigerate until needed.
- Melt the butter, and pan fry the shrimp to add a bit of color and crispiness to them.
- Add veggies to bowl, and top with a piece of the shrimp. Add some avocado to the plate and drizzle with hot sauce!