Shrimp Salad with White Beans, Broccoli, and Toasted Garlic

Randy Mayor; Jan Gautro

Crisp Italian bread rounds out the menu. Using bagged broccoli florets cuts several minutes of preparation time.

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 403
  • Calories from fat: 27%
  • Fat: 12.1g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 6.2g
  • Polyunsaturated fat: 1.7g
  • Protein: 38.7g
  • Carbohydrate: 36.3g
  • Fiber: 8.5g
  • Cholesterol: 180mg
  • Iron: 7.5mg
  • Sodium: 509mg
  • Calcium: 322mg

Ingredients

  • 4 cups bagged broccoli florets
  • 2 tablespoons olive oil
  • 4 garlic cloves, thinly sliced
  • 1/4 cup fresh lemon juice
  • 2 tablespoons chopped fresh dill
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound peeled and deveined large shrimp
  • 2 cups canned small white beans, rinsed and drained
  • 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
  • Dill sprigs (optional)

Preparation

  1. Cook broccoli in boiling water for 3 minutes or until crisp-tender. Drain and rinse with cold water.
  2. While broccoli cooks, heat oil in a large nonstick skillet over medium heat. Add garlic, and cook 5 minutes or until golden, stirring frequently. Remove garlic with a slotted spoon; drain on paper towels. Pour excess oil from pan into a small bowl. Add juice, dill, salt, and pepper; stir with a whisk.
  3. Heat pan over medium-high heat. Add shrimp, and cook 3 minutes or until done, stirring frequently.
  4. Combine broccoli, lemon mixture, shrimp, beans, and cheese, tossing gently to coat. Sprinkle with garlic. Garnish with dill sprigs, if desired.
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