Rating: 4 stars
14 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

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

Christine Burns Rudalevige
Recipe by Cooking Light August 2012

Gallery

Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary test

Yield:
Serves 4 (serving size: 6 shrimp and about 1 cup arugula mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

Nutrition Facts

276 calories; fat 6.7g; saturated fat 1g; mono fat 3.6g; poly fat 1.3g; protein 30g; carbohydrates 23.3g; fiber 5.5g; cholesterol 172mg; iron 4.7mg; sodium 581mg; calcium 147mg.
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