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Photo: Johnny Autry; Styling: Cindy Barr Photo by: Photo: Johnny Autry; Styling: Cindy Barr

Herbed Shrimp and White Bean Salad

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

Cooking Light AUGUST 2012

  • Yield: Serves 4 (serving size: 6 shrimp and about 1 cup arugula mixture)

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. 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.

Note:

Sustainable Choice

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
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Herbed Shrimp and White Bean Salad recipe

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