Shrimp & White Bean Salad

Shrimp Salad

With pre-cooked, peeled shrimp and canned white beans, this salad goes together very quickly and it’s a perfect no-cook / hot weather dinner.
Directions are given for cooking the shrimp.


  • 10oz (300gr) shrimp, cleaned, pre-cooked or raw
  • 1 3/4 cup (15oz, 450gr) white beans, drained
  • 810 cherry tomatoes, cut in half
  • 6oz (180gr) salad greens. prepared
  • 2 tbs capers
  • 2 tbs fresh oregano leaves
  • 1 tbs fresh, snipped garlic chives
  • 1 tbs fresh snipped tarragon
  • To cook shrimp:
  • 1 tbs olive oil
  • 1 tsp paprika
  • Vinaigrette
  • 2 tbs tarragon wine vinegar
  • 1 tbs Dijon-style mustard
  • 1 tsp ketchup
  • 4 tbs salad olive oil


  • To cook shrimp:
  • Heat 1 tbs olive oil in a skillet. Add paprika, shrimp and quickly sauté until cooked through. They will curl and turn opaque when done.
  • Remove and set aside.
  • Vinaigrette:
  • Whisk mustard, ketchup, and vinegar together in a small bowl.
  • Gradually whisk in olive oil until thick and creamy.
  • To finish:
  • Toss greens, tomatoes, herbs with 1/2 of the vinaigrette and arrange in large salad bowl or on two plates.
  • Toss beans, shrimp with 1/2 of the vinaigrette and arrange on lettuce.
  • Serve.


Substitute 1 tsp dried herps for the fresh, and add to the vinaigrette rather than the salad greens.
Substitute your favorite salad dressing for the home-made vinaigrette.


Keywords: shrimp salad, white beans, main course salads

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