Herbed Shrimp and White Bean Salad

Photo: Johnny Autry; Styling: Cindy Barr

This delicious shrimp salad recipe will leave you begging for more. We love the addition of white beans to add depth to the salad.

Yield: Serves 4 (serving size: 6 shrimp and about 1 cup arugula mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 276
  • Fat: 6.7g
  • Saturated fat: 1g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 1.3g
  • Protein: 30g
  • Carbohydrate: 23.3g
  • Fiber: 5.5g
  • Cholesterol: 172mg
  • Iron: 4.7mg
  • Sodium: 581mg
  • Calcium: 147mg

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

Preparation

  1. 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. 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.
Note:

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