Thaw the shrimp, if needed, and peel and devein them.
Heat 1 teaspoon of extra virgin olive oil in a pan over medium heat. Add the shrimp to the pan and sprinkle with your favorite seasoning, such as Old Bay, or season with salt and pepper.
Cook the shrimp for 2-3 minutes on each side, until they turn pink and are fully cooked through. Remove from heat and set aside to cool slightly.
While the shrimp cools, drain and rinse the black beans and corn kernels.
Dice the medium tomato and avocado, and mince the garlic clove.
In a large bowl, combine the cooked shrimp, black beans, corn, tomato, avocado, and minced garlic.
Squeeze the juice of 1 lime over the salad, drizzle with 1 teaspoon of extra virgin olive oil, and sprinkle with ½ teaspoon of ground cumin.
Toss all ingredients together until evenly mixed.
Refrigerate in an airtight container to chill before serving.
Notes
No Shrimp: Substitute with chicken or steak for a different protein option.
Leftovers: Store in the refrigerator for up to 4 days.
More Greens: Serve with kale, spinach, or mixed greens for added nutrition.
