Mexican-Spiced Shrimp Lettuce Cups with Black Beans & Poblano Pepper

Mexican-Spiced Shrimp Lettuce Cups

with Black Beans & Poblano Pepper

30 MIN
2 Servings
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From the Test Kitchen

Here, buttery soft lettuce leaves are filled with hearty black beans, poblano pepper, and tender shrimp spiced with bold, Mexican-style spices—perfectly contrasted by bites of sweet, juicy orange and a drizzle of cooling garlic yogurt.

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Dietary Information

Carb Conscious 500 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    410 Cals (est.)
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fresh
ingredients
Mexican-Spiced Shrimp Lettuce Cups with Black Beans & Poblano Pepper
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • 1 15.5-Ounce Can Black Beans
  • 1 head Butter Lettuce
  • 1 Poblano Pepper
  • 2 cloves Garlic
  • 1 Navel Orange
  • ½ cup Plain Nonfat Greek Yogurt
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Drain and rinse the beans. Cut off and discard the root end of the lettuce; separate the leaves. Peel and small dice the orange. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. 

Cook the pepper & beans:
2 Cook the pepper & beans:

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and sliced pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the drained beans and 1 tablespoon of water (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the beans are heated through. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

Cook the shrimp:
3 Cook the shrimp:

Pat the shrimp dry with paper towels; remove the tails. Place in a large bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra); toss to thoroughly coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat. 

Make the garlic yogurt & serve your dish:
4 Make the garlic yogurt & serve your dish:

Meanwhile, in a bowl, combine the yogurt and as much of the garlic paste as you’d like. Season with salt and pepper; stir to combine. Serve the lettuce leaves, cooked shrimp, cooked pepper and beans, diced orange, and garlic yogurt separately. Assemble each cup using 2 lettuce leaves. Enjoy!

Tips from Home Chefs

Mexican-Spiced Shrimp Lettuce Cups

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Drain and rinse the beans. Cut off and discard the root end of the lettuce; separate the leaves. Peel and small dice the orange. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. 

2 Cook the pepper & beans:

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and sliced pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the drained beans and 1 tablespoon of water (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the beans are heated through. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

Cook the pepper & beans:
Cook the shrimp:
3 Cook the shrimp:

Pat the shrimp dry with paper towels; remove the tails. Place in a large bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra); toss to thoroughly coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat. 

4 Make the garlic yogurt & serve your dish:

Meanwhile, in a bowl, combine the yogurt and as much of the garlic paste as you’d like. Season with salt and pepper; stir to combine. Serve the lettuce leaves, cooked shrimp, cooked pepper and beans, diced orange, and garlic yogurt separately. Assemble each cup using 2 lettuce leaves. Enjoy!

Make the garlic yogurt & serve your dish:
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