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Herbed Shrimp and White Bean Salad

Photo: Johnny Autry; Styling: Cindy Barr
Yield Serves 4 (serving size: 6 shrimp and about 1 cup arugula mixture)
This delicious shrimp salad recipe will leave you begging for more. We love the addition of white beans to add depth to the salad.

Ingredients

  • 4 teaspoons sherry vinegar
  • 4 teaspoons extra-virgin olive oil
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons minced fresh garlic
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon black pepper
  • 2 cups loosely packed arugula
  • 1 cup trimmed watercress
  • 1 cup grape tomatoes, halved
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 (15.5-ounce) can Great Northern beans, rinsed and drained
  • 1 tablespoon honey
  • 1 teaspoon water
  • 24 peeled and deveined medium shrimp (about 1 pound)
  • Cooking spray
  • 1/4 teaspoon salt

Nutrition Information

  • calories 276
  • fat 6.7 g
  • satfat 1 g
  • monofat 3.6 g
  • polyfat 1.3 g
  • protein 30 g
  • carbohydrate 23.3 g
  • fiber 5.5 g
  • cholesterol 172 mg
  • iron 4.7 mg
  • sodium 581 mg
  • calcium 147 mg

How to Make It

  1. Combine first 6 ingredients in a large bowl; stir with a whisk. Add arugula and next 4 ingredients (through beans) to bowl, and toss gently to coat.

  2. Combine honey and 1 teaspoon water in a medium bowl, stirring with a whisk. Add shrimp to honey mixture; toss to coat. Heat a grill pan over medium-high heat; coat pan with cooking spray. Sprinkle shrimp with salt. Add shrimp to pan; cook 2 minutes on each side or until done. Serve with salad.

Cook's Notes

Sustainable Choice