Baked shrimp tops a crisp salad for a refreshingly light meal in about 15 minutes. Serve with garlic ciabatta.
2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 teaspoons minced fresh rosemary
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 1/2 pounds jumbo shrimp, peeled and deveined
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon minced fresh garlic
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
5 cups arugula leaves
1/2 cup vertically sliced red onion
1 (15-ounce) can cannellini beans, rinsed and drained
How to Make It
Preheat oven to 400°.
To prepare shrimp, combine first 6 ingredients in a medium bowl; stir with a whisk. Add shrimp to bowl; toss well. Cover and refrigerate 10 minutes.
Arrange shrimp on a jelly-roll pan. Bake at 400° for 10 minutes or until shrimp are done.
To prepare salad, combine 2 tablespoons juice and next 4 ingredients (through 1/8 teaspoon pepper) in a large bowl; stir with a whisk. Add arugula, onion, and beans to bowl; toss well. Divide salad and shrimp evenly among 4 plates.
Garlic ciabatta: Heat 4 teaspoons olive oil in a small saucepan over medium-low heat. Add 1 thinly sliced garlic clove; cook until garlic begins to turn golden, stirring frequently. Remove from heat. Discard garlic; stir in 1/8 teaspoon salt. Heat a grill pan over medium-high heat; coat pan with cooking spray. Add 4 (1/2-inch-thick) slices ciabatta bread to pan; cook 2 minutes on each side or until lightly browned. Brush one side of each slice with garlic oil.
Needed something. I love rosemary and the arugula adds bite. I added dijon as another contributor suggested. Maybe grilling instead of roasting? OK, didn't wow. Very fast. Will trying roasting for more flavor.
Superfast after the prep. Subbed shallot for red onion & combined salad ingredients (except for arugula) in advance. Plated greens first, topped with bean salad, then the hot shrimp. Great presentation. Rather than making garlic ciabatta, we've been baking small loaves using the basic recipe from "Artisan Bread in Five Minutes a Day."
This was a wonderful, light salad! I added extra rosemary to the marinade and served over a mix of greens with herbs and drizzled the sauce the shrimp cooked in over the salad. For a main dish salad, I also added homemade asiago croutons and soy bacon - the light dressing of olive oil and lemon is fabulous!
Loved the roasted shrimp. Unless you really like tart lemon, add more OO to the dressing. 3 parts oil to 1 part acid. So I upped the OO to 5 Tbsp to 2 Tbsp lemon juice. Also added 2 tsp whole grain dijon must. Used spinach and arugula mix...Delicious, light and healthy.
Love this salad, but felt the need to alter the dressing a bit to help balance the bitterness of the arugula....so, I added just a dash of dijon mustard and a little artificial sweetner (I used Splenda, but Truvia, Sweet n' Low or Equal would do). Five stars after the alteration! Would definitely eat as a healthy choice entree or serve to guests with dinner or a luncheon entree.
What a great salad. I used medium shrimp because it was on sale, but they baked up just as good (with a little adjustment on time). The marinade on the shrimp is wonderful. The beans add another layer of healthy goodness. My market ran out of ciabatta bread, but I served it with a rosemary, corn and peppercorn loaf grilled with olive oil, and it was a great compliment. I would add more arugula next time simply because I love salad and my medium shrimp were a bit over powering.
LOVED THIS! I actually made the shrimp my own way (sauteed in small amount 'country crock' with garlic powder, kosher salt, and pepper - then chilled in fridge while I assembled the salad). But, the salad dressing and the combination of flavors (onion, beans, greens, shrimp) was so fresh and wonderful. Have already made again. No need to have anything with this - it's a meal on its own. Great for company and SUPER easy!
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