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

Laraine Perri
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Nutrition Facts

285 calories; fat 13g; saturated fat 2g; cholesterol 145mg; fiber 5g; protein 22g; carbohydrates 20g; sodium 912mg; iron 2mg; calcium 161mg.