ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Shrimp, Avocado and White Bean Salad

Photo: Andrew McCaul; Stylist: Gerri Williams for James Reps
Prep time 18 mins
Cook time 5 mins
Yield Serves: 4
A terrific combination of flavors unite for Roasted Shrimp, Avocado and White Bean Salad. This one-dish meal is quick and easy and perfect for busy weeknights.

Ingredients

  • 12 ounces medium shrimp, peeled and deveined
  • 3 tablespoons olive oil
  • Salt and pepper
  • 2 15-oz. cans white beans, drained and rinsed
  • 1 large tomato, cut into 1/2-inch dice
  • 2 tablespoons chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1/4 teaspoon crushed red pepper
  • 2 small avocados, peeled, pitted, cut into 1/2-inch dice

Nutrition Information

  • calories 586
  • fat 26 g
  • satfat 4 g
  • protein 35 g
  • carbohydrate 58 g
  • fiber 17 g
  • cholesterol 129 mg
  • sodium 437 mg

How to Make It

  1. Preheat oven to 400°F. Line a rimmed baking sheet with foil.

  2. In a bowl, toss shrimp with 1 Tbsp. oil; season with salt and pepper. Spread in a single layer on baking sheet and roast until just cooked through, 3 to 5 minutes. Transfer to a bowl; let cool slightly.

  3. Add beans, tomato, onion and cilantro to bowl with shrimp. Whisk remaining 2 Tbsp. oil, lime juice and crushed red pepper in a bowl. Pour over salad; toss to combine. Fold in avocados. Season with additional salt and pepper, if desired.