Shrimp & White Bean 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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Salads
Ingredients
Scale
- 10oz (300gr) shrimp, cleaned, pre-cooked or raw
- 1 3/4 cup (15oz, 450gr) white beans, drained
- 8 – 10 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
Instructions
- 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.
Notes
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.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 645
- Sugar: 4.4 g
- Sodium: 691.2 mg
- Fat: 38.1 g
- Saturated Fat: 5.3 g
- Trans Fat: 0 g
- Carbohydrates: 38.1 g
- Fiber: 12.4 g
- Protein: 41.4 g
- Cholesterol: 228.1 mg
Find it online: https://thymeforcookingblog.com/2021/06/shrimp-white-bean-salad/
