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Roasted Rosemary Shrimp with Arugula and White Bean Salad

Roasted Rosemary Shrimp with Arugula and White Bean Salad
Photo: Randy Mayor; Stylist: Leigh Ann Ross
Prep time 30 mins
Yield

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

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

Ingredients

  • Shrimp:
  • 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
  • Salad:
  • 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

Nutrition 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

How to Make It

  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.

  5. 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.