Roasted Shrimp, Avocado and White Bean Salad

Roasted Shrimp, Avocado and White Bean Salad Recipe
Photo: Andrew McCaul; Stylist: Gerri Williams for James Reps
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.

Yield:

Serves: 4

Recipe Time

Prep: 18 Minutes
Cook: 5 Minutes

Nutritional Information

Calories 586
Fat 26 g
Satfat 4 g
Protein 35 g
Carbohydrate 58 g
Fiber 17 g
Cholesterol 129 mg
Sodium 437 mg

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

Preparation

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.

Note:

July 2013
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