Lemon Shrimp With Warm Bean Salad

lemon-shrimp-with-warm-bean-salad Photo: Romulo Yanes


  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons finely grated lemon zest
  • 3 tablespoons lemon juice
  • Salt and freshly ground black pepper
  • 1 pound large shrimp, peeled and deveined, tails on
  • 1 lemon, halved
  • 1/2 medium red onion, finely chopped
  • 3 large cloves garlic, minced
  • 1 tablespoon minced fresh thyme
  • 1 15-ounce can cannelini beans, drained and rinsed
  • 1/4 cup low-sodium chicken broth
  • 1/2 small head raddichio, cored and thinly sliced
  • 2 ounces (3 cups) baby arugula
  • 2 tablespoons shaved Parmesan


1. Preheat oven to 425°F; line a large baking sheet with parch-ment. In a shallow dish, combine 1 Tbsp. oil, lemon zest, 1 Tbsp. lemon juice and a pinch of salt. Add shrimp and toss to coat. Arrange on baking sheet in a single layer; roast until just cooked through, 5 to 6 minutes. Squeeze lemon halves over shrimp.

2. In a large skillet, warm remaining 2 Tbsp. oil over medium heat. Sauté onion for 2┬áminutes. Add garlic and thyme; sauté for 1 minute. Stir in beans and broth; season with salt and pepper. Cook, stirring, until warmed.

3. Stir radicchio, arugula and remaining 2 Tbsp. lemon juice into bean mixture and cook until greens wilt slightly, about 2 minutes. Divide shrimp and beans among serving plates, top beans with cheese and serve.

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  • Yield: Serves 4

Nutritional Information

Calories per serving: 285
Fat per serving: 13g
Saturated fat per serving: 2g
Cholesterol per serving: 145mg
Fiber per serving: 5g
Protein per serving: 22g
Carbohydrate per serving: 20g
Sodium per serving: 912mg
Iron per serving: 2mg
Calcium per serving: 161mg

Good to Know

Shrimp and beans add 20 grams of lean but filling protein to this dinner that's ready in less than 30 minutes.

This Recipe Is

Laraine Perri