Cuban-Style Garlic Lime Shrimp with Black Beans and Plantains

This plate pulls together three staples of Cuban home cooking: garlicky shrimp cooked fast and hot, a pot of well-seasoned black beans, and sweet plantains that we bake instead of fry to keep things a little lighter.

Shrimp is doing double duty here nutritionally, bringing genuine selenium and zinc to the plate, both minerals that come up often around thyroid health, while the black beans add fiber and plant protein. Everything on this plate is cooked through — the plantains go soft and caramelized in the oven rather than staying raw.

A generous squeeze of lime and a scatter of fresh cilantro at the end tie the whole plate together. It's colorful, filling, and quick enough to pull off on a weeknight in under 45 minutes.