Easy Shrimp and White Bean Salad
Peeled shrimp cook in the warmed cannellini beans and halved grape tomatoes are added at the end of the cooking. Serve over a bed of arugula and you have a simple, tasty, and healthy Shrimp and White Bean Salad.
Yield: 4 people
Calories: 215kcal
Materials
- 1 pound shrimp shelled tails off, peeled and deveined
- 1 tbsp extra virgin olive oil
- 1/2 cup diced red onion
- 1/2 cup diced red bell pepper
- 1/2 tsp crushed red pepper
- 1 tsp minced garlic
- 2 cans cannellini beans rinsed and drained
- 1 cup grape tomatoes halved
- 1/2 cup chicken stock if it gets too dry
- 3 handfuls arugula leaves
Instructions
- Prepare shrimp, buy taking off the shells, tails and devein. (Most shrimp in stores today comes already deveined.)
- Heat 1 tbsp oil over medium heat
- Add and sauté the onions and red bell pepper, about 3 minutes
- Season with salt & pepper and the crushed red pepper
- Add garlic and sauté 1 minute
- Add cannellini beans (rinsed and drained) and allow them to warm, about 2 minutes
- Add salt and pepper to taste for the beans.
- Add raw shrimp and fold into the onion/pepper/beans mixture. The shrimp will cook in that mixture
- When shrimp is cooked (skin has turned pink or orange), add the grape tomatoes
- Fold grape tomatoes in the heat briefly (30 seconds)
- Use a slotted spoon and serve over a bed of arugula (or any salad green you like)
Video
Nutrition
Serving: 100g | Calories: 215kcal | Carbohydrates: 18.4g | Protein: 24g | Fat: 5.3g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 2.5g | Cholesterol: 129mg | Sodium: 466mg | Potassium: 280.17mg | Fiber: 3.3g | Sugar: 1.45g | Vitamin A: 1212IU | Vitamin C: 10.1mg | Calcium: 140mg | Iron: 4mg