Rating: 3.5 stars
17 Ratings
  • 1 star values: 1
  • 2 star values: 2
  • 3 star values: 5
  • 4 star values: 3
  • 5 star values: 6

Baked shrimp tops a crisp salad for a refreshingly light meal in about 15 minutes. Serve with garlic ciabatta.

Laraine Perri
Recipe by Cooking Light June 2009

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Read the full recipe after the video.

Recipe Summary

prep:
30 mins
total:
30 mins
Yield:
4 servings (serving size: 1 1/2 cups salad and about 6 shrimp)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • To prepare shrimp, combine first 6 ingredients in a medium bowl; stir with a whisk. Add shrimp to bowl; toss well. Cover and refrigerate 10 minutes.

  • Arrange shrimp on a jelly-roll pan. Bake at 400° for 10 minutes or until shrimp are done.

  • To prepare salad, combine 2 tablespoons juice and next 4 ingredients (through 1/8 teaspoon pepper) in a large bowl; stir with a whisk. Add arugula, onion, and beans to bowl; toss well. Divide salad and shrimp evenly among 4 plates.

  • Garlic ciabatta: Heat 4 teaspoons olive oil in a small saucepan over medium-low heat. Add 1 thinly sliced garlic clove; cook until garlic begins to turn golden, stirring frequently. Remove from heat. Discard garlic; stir in 1/8 teaspoon salt. Heat a grill pan over medium-high heat; coat pan with cooking spray. Add 4 (1/2-inch-thick) slices ciabatta bread to pan; cook 2 minutes on each side or until lightly browned. Brush one side of each slice with garlic oil.

Nutrition Facts

334 calories; fat 13.6g; saturated fat 2g; mono fat 7.8g; poly fat 2.5g; protein 37.7g; carbohydrates 13.6g; fiber 3g; cholesterol 259mg; iron 5.4mg; sodium 690mg; calcium 156mg.
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