Roasted Rosemary Shrimp with Arugula and White Bean Salad

Photo: Randy Mayor; Stylist: Leigh Ann Ross

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

Yield: 4 servings (serving size: 1 1/2 cups salad and about 6 shrimp)
Recipe from Cooking Light

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 334
  • Fat: 13.6g
  • Saturated fat: 2g
  • Monounsaturated fat: 7.8g
  • Polyunsaturated fat: 2.5g
  • Protein: 37.7g
  • Carbohydrate: 13.6g
  • Fiber: 3g
  • Cholesterol: 259mg
  • Iron: 5.4mg
  • Sodium: 690mg
  • Calcium: 156mg

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

Preparation

  1. 1. Preheat oven to 400°.
  2. 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. 3. Arrange shrimp on a jelly-roll pan. Bake at 400° for 10 minutes or until shrimp are done.
  4. 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.
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