Prep 15 mins
Cook 3 mins
Just what we want on a sultry evening—tender shrimp and creamy beans are the mouthwatering core of this quick salad sparked with a lemony vinaigrette. I got this from an Italian cookbook.
- 907.18 g large shrimp (peeled, cleaned but not cooked)
- 2 garlic cloves, finely chopped
- 73.94 ml extra virgin olive oil, divided
- 538.64 g canwhite beans such as cannellini, rinsed and drained
- 3 celery ribs, thinly sliced diagonally
- 709.77 ml packed baby arugula (3 ounces)
- 29.58 ml fresh lemon juice
- Toss shrimp with garlic, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Heat 2 tablespoons oil in a 12-inch heavy nonstick skillet over high heat until it shimmers, then sauté shrimp, stirring occasionally, until just cooked through, about 3 minutes.
- Meanwhile, toss together beans, celery, arugula, lemon juice, 1/4 teaspoon salt, 1/4 teaspoon pepper, and remaining 2 tablespoons oil in a bowl.
- Add shrimp with any juices and toss.
This is a great tasting salad, for sure! Made it as given & shared half of it with a neighbor couple, & we all agreed ~ A wonderful way to serve shrimp, & it's definitely a salad to make & enjoy again & again! Thanks for sharing it! [Tagged & made in Please Review My Recipe]
Easy, beautiful, tasty, and light! What else can you ask for from a salad? This made a beautiful workday lunch- the beans were enough to fill me up, but the lightness of the dressing, greens and shrimp kept me from wanting a post-lunch nap. The crunchy texture of the celery was a wonderful contrast to the creaminess of the beans. A snap to put together- it actually took longer to defrost the shrimp than to assemble the dish. This will make an excellent "party on the patio" meal this summer with a refreshing white wine. I made two small changes to the recipe- first I cut it to one serving, second I used baby spring mix instead of arugula. Definitely a make again! Thanks for posting a wonderful dish!