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Spicy Black Bean, Corn, & Nectarine Salad with Chipotle Seasoned Shrimp

Course Appetizer
Cuisine Southwestern
Keyword Blackbean, Chipotle Chili, Corn, doTERRA Cilantro Essential Oil, doTERRA Lemon Essential Oil, Fresh Cilantro, Nectarines, Sauteed Shrimp
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 6 people
Author Carolyn "Tippy"


Ingredients for Salad Part

  • 2 large nectarines, chopped to 1/2 inch thickness
  • 2 cups frozen sweet white corn, thawed and heated through in microwave
  • 1 15 oz. can of black beans
  • ½ cup red onion, finely diced
  • 1 medium fresh jalapeño pepper, finely diced
  • 1/3 cup cup fresh cilantro (using leaves and stems), chopped, reserve 1 Tbsp. for garnish
  • ½ lb. (about 20-22 shrimps) frozen large shrimp, thawed, peeled, deveined, and cleaned
  • 1 Tbsp. extra-virgin olive oil
  • 1 tsp. ground chipotle chili pepper
  • ½ tsp. ground pink Himalayan sea salt
  • 2 garlic cloves, finely minced

Ingredients for Dressing

  • ¼ cup extra-virgin olive oil
  • Juice of 1 lemon
  • 1 garlic clove grated
  • 1 tsp. ground pink Himalayan sea salt
  • ½ tsp. ground chipotle chili pepper
  • ½ tsp. raw, unfiltered honey
  • 2 drops doTERRA Cilantro essential oil
  • 2 drops doTERRA Lemon essential oil (or grated zest from the lemon)


  1. Place the prepared shrimp in a medium bowl and add ½ Tbsp. extra-virgin olive oil, ground chipotle chili pepper, sea salt, and minced garlic. Mix the shrimp with the seasoning until evenly coated. In a medium sauté pan over medium-high heat, drizzle ½ Tbsp. extra-virgin olive oil to the heated pan and add all the shrimps. Sear the shrimps for about 2-3 minutes on each side until they are opaque and pink. Be mindful not to overcook the shrimps or they will become rubbery. Transfer the cooked shrimp to a plate and set aside to allow them to cool down before chopping each shrimp in half. While shrimp is cooling, prepare the salad ingredients and add to a large mixing bowl. In a small ceramic bowl or glass measuring cup, combine all the dressing ingredients and whisk until combined. Pour all of the dressing on the salad and shrimp mixture and lightly toss to coat. Transfer the salad to a large serving platter and garnish with the reserved 1 Tbsp. chopped cilantro. Serve this salad with gluten-free chips or any green lettuce of your choice.