Roasted Rosemary Shrimp with Arugula and White Bean Salad

Roasted Rosemary Shrimp with Arugula and White Bean Salad Recipe
Photo: Randy Mayor; Stylist: Leigh Ann Ross

Baked shrimp tops a crisp salad for a refreshingly light meal in about 15 minutes. Serve with garlic ciabatta.


4 servings (serving size: 1 1/2 cups salad and about 6 shrimp)

Recipe from

Cooking Light

Recipe Time

Prep: 30 Minutes

Nutritional Information

Calories 334
Fat 13.6 g
Satfat 2 g
Monofat 7.8 g
Polyfat 2.5 g
Protein 37.7 g
Carbohydrate 13.6 g
Fiber 3 g
Cholesterol 259 mg
Iron 5.4 mg
Sodium 690 mg
Calcium 156 mg


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


1. Preheat oven to 400°.

2. 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.

3. Arrange shrimp on a jelly-roll pan. Bake at 400° for 10 minutes or until shrimp are done.

4. 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.

Laraine Perri,

Cooking Light

June 2009
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