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Photo: John Autry; Styling: Cindy Barr Photo by: Photo: John Autry; Styling: Cindy Barr

Herbed Shrimp and White Bean Salad

Shrimp is the star of this main course salad that is full of white beans, colorful veggies and topped with a lemon juice vinaigrette.

Cooking Light AUGUST 2011

  • Yield: 4 servings (serving size: 2 cups)
  • Cook time:30 Minutes

Ingredients

  • 1 red bell pepper
  • 4 cups arugula, loosely packed
  • 1/2 cup thinly vertically sliced red onion
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
  • 1/2 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • Cooking spray
  • 1 pound peeled and deveined large shrimp
  • 2 tablespoons pine nuts, toasted

Preparation

1. Preheat broiler to high.

2. Halve bell pepper lengthwise; discard seeds and membranes. Place halves, skin sides up, on a baking sheet. Broil 12 minutes or until blackened. Seal in a paper bag. Let stand 5 minutes. Peel; chop. Combine bell pepper and next 6 ingredients (through beans). Combine rind, juice, garlic, oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle shrimp with remaining salt and pepper. Cook 2 minutes on each side or until done. Add shrimp, lemon mixture, and nuts to arugula mixture; toss.

Nutritional Information

Amount per serving
  • Calories: 326
  • Fat: 15.7g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 9.2g
  • Polyunsaturated fat: 3.3g
  • Protein: 28.9g
  • Carbohydrate: 17.4g
  • Fiber: 4.8g
  • Cholesterol: 172mg
  • Iron: 4.5mg
  • Sodium: 494mg
  • Calcium: 136mg
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Herbed Shrimp and White Bean Salad recipe

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