Photo: Johnny Autry; Styling: Cindy Barr
Serves 4 (serving size: 6 shrimp and about 1 cup arugula mixture)

This delicious shrimp salad recipe will leave you begging for more. We love the addition of white beans to add depth to the salad.

How to Make It

Step 1

Combine first 6 ingredients in a large bowl; stir with a whisk. Add arugula and next 4 ingredients (through beans) to bowl, and toss gently to coat.

Step 2

Combine honey and 1 teaspoon water in a medium bowl, stirring with a whisk. Add shrimp to honey mixture; toss to coat. Heat a grill pan over medium-high heat; coat pan with cooking spray. Sprinkle shrimp with salt. Add shrimp to pan; cook 2 minutes on each side or until done. Serve with salad.

Chef's Notes

Sustainable Choice

Ratings & Reviews

noelle71's Review

April 20, 2013

msgfbi1's Review

January 24, 2013
Amazing salad!! I actually take to lunch and it is very filling and delicious. The only thing is the bean definitely do not need the full can.

carolfitz's Review

November 22, 2012
Quick & easy & light -- perfect supper for Wednesday night, Thanksgiving-eve! Made to recipe, prepping the dressing and beans in the morning so that the flavors could meld. Served with bread sticks. Nothing special but just right.

Roxona's Review

August 17, 2012

Melocke's Review

August 12, 2012
Wonderful light Summer supper. I used less garlic on the dressing. For the non-salad eaters, I just deconstructed the salad and added some roasted red potatoes. Every was happy.

Loreleinsc's Review

August 05, 2012
I made it just as the recipe called, and it was a good meal. To make it next time, I would decrease the amount of beans, increase the amount of greens, and reduce the garlic by half. The fresh herbs made a wonderful dressing, and the entire meal was just as light as I wanted it to be for a summer supper.

mamakate's Review

August 03, 2012
This was so quick and easy! My husband and 4 year old loved it! I was able to use everything either from our garden or farmer's mkt except the shrimp. We also added cucumbers. Wonderful recipe!

liafinney's Review

July 20, 2012
Nice variation on the usual shrimp and white bean salad for us...used agave, a sprinkle of smoked paprika, and abt 1 Tbl of Spanish EVOO from TJ's and did the shrimp on the grill and used red leaf salad bowl lettuce for the greens. I was particularly impressed with the salad dressing; I used 2 cloves of fresh garlic, which might have been a bit more than the 2 tsp called for, but it was really nice. Used the same EVOO for the dressing as I did for the marinade. Also used lemon rosemary and orange thyme from my garden, so very nice combination of citrus flavors without being overpowering. Served with leftover hoagie rolls that we cut and grilled and served with green olive tapenade and a dry white Bordeaux. Dessert was a little french vanilla yogurt and fresh blueberries, topped with homemade granola. Very nice, light but filling!

Amy0324's Review

July 19, 2012
This was delicious! The only change I would make is to put a little less beans with the greens. Also, don't let the shrimp around while you put the salad together...I could not stop picking at the shrimp. :-) YUMMY! I will make this over and over again!!!

KrisKW's Review

July 17, 2012
I made this tonight for myself and my teenage daughter. We both loved it. I used a spinach and arugula 50/50 mixture. Delicious and easy.