Roasted Shrimp, Avocado and White Bean Salad

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
Cost per Serving: $$3.13
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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 586
  • Fat: 26g
  • Saturated fat: 4g
  • Protein: 35g
  • Carbohydrate: 58g
  • Fiber: 17g
  • Cholesterol: 129mg
  • Sodium: 437mg

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. 1. Preheat oven to 400°F. Line a rimmed baking sheet with foil.
  2. 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. 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.
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