Southwest Shrimp Succotash - The Weary Chef

Ingredients

• 1 pound large shrimp peeled and deveined
• 4 ears fresh corn kernels cuts from cob
• 15 ounces canned, low-sodium black beans
• 1 red bell pepper diced
• 1 medium red onion diced
• 1 clove garlic minced
• 1 jalapeño pepper seeds removed and diced
• 1 cup grape tomatoes halved
• 1/2 cup water
• 2 tablespoons olive oil
• 5-6 fresh basil leaves chopped
• 1 lime juiced
• 2 teaspoons chili powder
• 1/2 teaspoon coriander
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cumin
• 1/4 teaspoon black pepper
• 1/2 teaspoon kosher salt