Herbed Shrimp and White Bean Salad

12 Reviews
ADD YOUR REVIEW
Cook Time
30 Mins
Yield
4 servings (serving size: 2 cups)
By Tiffany Vickers Davis
August 2011
RECIPE BY Cooking Light

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

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

Nutritional Information

  • Calories 326
  • Fat 15.7g
  • Satfat 2.1g
  • Monofat 9.2g
  • Polyfat 3.3g
  • Protein 28.9g
  • Carbohydrate 17.4g
  • Fiber 4.8g
  • Cholesterol 172mg
  • Iron 4.5mg
  • Sodium 494mg
  • Calcium 136mg

How to Make It

Step 1

Preheat broiler to high.

Step 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.

Step 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.

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Ratings & Reviews

Yummy yummy

PKFletcher
May 12, 2015
This was such a wonderful salad!!! Lemon vinaigrette was perfect for this dish! Definitely making it again :)

LMBrew
April 23, 2015
parsley? basil? chives? all herbs to me.

EllenDeller's Review

KathleenLee
August 28, 2014
I'd agree with everyone that this is truly outstanding. My only changes resulted from finding myself out of pine nuts and substituting pecans, which worked just fine, and doubling the herbs. And I put the greens on the plate, then the shrimp mixture on top so that any leftover could be had for lunch without making for soggy lettuce. We also added a bit of crushed red pepper at the table and served it with the CL broccoli bread. My husband ate two servings, I was happy with one and saved the last for lunch tomorrow.

EICrabb's Review

bklynman
June 22, 2014
N/A

KathleenLee's Review

Linda19
September 24, 2013
N/A

LMBrew's Review

Sarka
August 28, 2012
N/A

PKFletcher's Review

EICrabb
May 28, 2012
This salad was very easy to make and delicious. I made the dressing in the morning and marinated the beans until I made the shrimp.

lilsnack8's Review

lennyJ
August 19, 2011
Excellent, and super easy. I used an arugula and spinach mix, and I added 1/8 cup of feta crumbles per serving. YUM.

Modobie's Review

lilsnack8
August 10, 2011
Just finished this surprising salad and enjoyed it so much I had to write a review! I receive these recipe suggestions at work, so I can hit the market on my way home if something sounds especially good... this did. I had everything on hand except the shrimp; this is where an herb garden comes in handy! Following the recipe to the letter, it did not disappoint, I will make it again and not change a thing. The taste was lemony and fresh, and not fishy in the least. Five stars from this family!

lennyJ's Review

EllenDeller
July 24, 2011
Loved this recipe. Didn't have arugula or pine nuts, but substituted mixed greens and did not miss the nuts. The shrimp and the roasted red peppers were the star of the dish. Would definitely make again. This issue of CL has some great dishes.