Shrimp, White Bean, and Arugula Salad

10m
Prep Time
5m
Cook Time
15m
Ready In


"This dish is perfect for lunch, a light dinner; or, even a great snack or starter/salad. Super easy to prepare as well. Sometimes, I like to use watercress vs arugula; but, I always use what is in season. To make this ahead of time; simply prepare the shrimp and dressing the day ahead; and, refrigerate until ready to use. Then, 5 minutes is all it takes to put this dish together ... and the salad is done. Prep time does not include time to marinate the shrimp."

Original is 5 servings
  • SHRIMP & MARINADE
  • SALAD
  • DRESSING

Nutritional

  • Serving Size: 1 (373.1 g)
  • Calories 314.4
  • Total Fat - 20.8 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 154.1 mg
  • Sodium - 702.2 mg
  • Total Carbohydrate - 15.6 g
  • Dietary Fiber - 4 g
  • Sugars - 6.5 g
  • Protein - 19.5 g
  • Calcium - 150.7 mg
  • Iron - 2.1 mg
  • Vitamin C - 46.1 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Shrimp ... First, you can buy fresh or frozen shrimp; and, both work equally as well. However, if you are using frozen shrimp; make sure to thaw them out of the package, in a colander, covered; and, over a bowl. You don't want them to thaw in water. Once, the shrimp are thawed, peel, devein, and remove the tails. Many shrimp you buy these days at a fish market or grocery store; are already cleaned and prepped.

Step 2

Marinade ... Add the shrimp, red pepper flakes, garlic, lemon juice, and 1 1/4 tablespoons of the olive oil to a bowl or ziplock bag along with the shrimp. I prefer a ziploc bag. Then, seal the bag; or, mix to combine. Refrigerate 30 minutes, NO longer than 45 minutes - the lemon will actually start to break down, and cook the shrimp.

Step 3

Shrimp ... Remove from the marinade (discard the marinade); and, lightly pat dry using a paper towel. Season liberally with salt and pepper on both sides. Let the shrimp warm up a bit. You never want to cook with COLD seafood.

Step 4

Saute ... Saute the shrimp in a non-stick or grill pan, on high heat, with the remaining olive oil. They will only take a couple of minutes on each side. I prefer a grill pan if possible. Once the shrimp are cooked - set to the side to cool; then, transfer to a bowl or ziploc bag and refrigerate until ready to use. The shrimp are chilled for this dish; which are perfect to make ahead of time. You can leave the shrimp whole; but, I prefer to rough chop the shrimp.

Step 5

Dressing ... Add the olive oil, white wine vinegar, mustard, and seasoning to a small bowl, cup; or, I love to use a small tupperware container. Simple shake, re-season if necessary with salt and pepper, to your taste; and the dressing is done. Which ever method you decide - refrigerate until ready to use. Again, perfect to make ahead.

Step 6

Salad ... Add the arugula, beans, shallot, scallions, tomatoes, parsley, and basil to a large bowl; and, toss to combine. Then, add in the chilled shrimp, and the dressing. Mix to combine all the ingredients.

Step 7

Serve and ENJOY! ... For me, this can be a main dish (lunch or dinner); or it can be a side dish. This, is also really pretty served in martini glasses as a starter or appetizer type of dish. Or, just serve with some toasted crostini too.

Step 8

So, as you can see; this is a really versatile salad; and really not too difficult. Just prepare the shrimp and dressing ahead of time; so, all you have to worry about is a few veggies to complete this delicious salad.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting the shrimp, make sure to get large shrimp that have already been peeled, deveined, and have the tails removed.
  • When choosing the tomatoes, select the ripest ones available for the best flavor.

  • Substitute olive oil with avocado oil - Avocado oil has a higher smoke point than olive oil, making it a better choice for high-heat cooking. Additionally, it is a great source of healthy fats, vitamins, and minerals.
  • Substitute arugula with spinach - Spinach is a great substitution for arugula as it has a mild flavor and is packed with nutrients. It is also a great source of fiber, iron, and calcium, making it a healthier option than arugula.

Taco Salad Replace the shrimp with cooked and crumbled chorizo, replace the arugula with shredded lettuce, and replace the cannellini beans with black beans. Top the salad with crumbled queso fresco, diced avocado, and a dollop of sour cream.



Grilled Asparagus with Lemon: Grilled asparagus with lemon is a great side dish to pair with this Shrimp, White Bean, and Arugula Salad. It's light, yet flavorful, and adds a nice brightness to the dish. Plus, it's quick and easy to make - just coat asparagus in olive oil, season with salt and pepper, and grill for a few minutes. Finish with a squeeze of fresh lemon juice for a perfect accompaniment to this delicious salad.


Roasted Sweet Potatoes: Roasted sweet potatoes are a great complement to this Shrimp, White Bean, and Arugula Salad. They offer a sweet and savory flavor and a nice crunchy texture. Plus, they're easy to make - just cut sweet potatoes into cubes, coat with olive oil, season with salt and pepper, and roast in the oven until golden and crispy. Serve with a sprinkle of parsley for a delicious side dish.




FAQ

Q: How long should I marinade the shrimp?

A: The marinade should be refrigerated for no longer than 45 minutes. The lemon juice will start to break down and cook the shrimp.



Q: What is the best way to cook shrimp?

A: The best way to cook shrimp is to sauté or grill them. For sautéing, heat a pan over medium-high heat with oil or butter and cook the shrimp for 2-3 minutes per side. For grilling, preheat a grill to medium-high heat and cook the shrimp for 2-3 minutes per side.

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Fun facts:

Fun Fact 1: This salad is inspired by the famous Italian chef, Giada de Laurentiis. Giada is known for her delicious and healthy recipes, and this Shrimp, White Bean, and Arugula Salad is no exception!

Fun Fact 2: This classic Italian salad has been enjoyed by people for centuries. It’s believed that the dish originated in the 14th century in Florence, Italy.