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Lemon Shrimp With Warm Bean Salad

Photo: Romulo Yanes

Prep time 15 mins
Cook time 10 mins
Yield

Serves: 4

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons finely grated lemon zest
  • 3 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper
  • 1 pound large shrimp, peeled and deveined, tails on
  • 1 lemon, halved
  • 1/2 medium red onion, finely chopped
  • 3 large cloves garlic, minced
  • 1 tablespoon minced fresh thyme
  • 1 15.5-oz. can cannellini beans, drained and rinsed
  • 1/4 cup low-sodium chicken broth
  • 1/2 small head radicchio, cored and thinly sliced
  • 2 ounces (3 cups) baby arugula
  • 2 tablespoons shaved Parmesan

Nutrition Information

  • calories 285
  • fat 13 g
  • satfat 2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 22 g
  • carbohydrate 20 g
  • fiber 5 g
  • cholesterol 145 mg
  • iron 2 mg
  • sodium 912 mg
  • calcium 161 mg

How to Make It

  1. Preheat oven to 425ºF; line a large baking sheet with parchment. In a shallow dish, combine 1 Tbsp. oil, lemon zest, 1 Tbsp. lemon juice and a pinch of salt. Add shrimp and toss to coat. Arrange on baking sheet in a single layer; roast until just cooked through, 5 to 6 minutes. Squeeze lemon halves over shrimp.

  2. In a large skillet, warm remaining 2 Tbsp. oil over medium heat. Sauté onion for 2 minutes. Add garlic and thyme; sauté for 1 minute. Stir in beans and broth; season with salt and pepper. Cook, stirring, until warmed.

  3. Stir radicchio, arugula and remaining 2 Tbsp. lemon juice into bean mixture and cook until greens wilt slightly, about 2 minutes. Divide shrimp and beans among serving plates, top beans with cheese and serve.