• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Breakfast
    • Drinks
    • Lunch
    • Dinner
    • Salads and Sides
    • Sauces & Dips
    • Vegetarian
    • Dessert
  • About Me
  • Batch Cooking For Beginners
  • Weekly Batch Cooking

Simple Spoonfuls logo

January 29, 2021

Mediterranean Shrimp and Bean Salad

Share
Pin6
6 Shares
Jump to Recipe Print Recipe

This Mediterranean shrimp and bean salad recipe is loaded with fresh lemon, garlic and sundried tomatoes and then served over a bed of arugula. It’s a beautiful melody of flavors that happens to be quick enough for a weeknight meal!

platter with arugula and shrimp and bean mixture

I know I’m biased but this really is a recipe you’ll want to save. I’m a sucker for any recipe that comes together in a pinch, yet looks like a million bucks and will have your guests saying “ooooh” and “aaaah!” Here’s why it’s a keeper:

  • It comes together in just 15 minutes!
  • It’s a one pan wonder! All you need is a skillet
  • It’s bursting with flavor thanks to bright lemon, spicy garlic, and fresh parsley
  • It just so happens to be gluten-free and dairy-free, bonus!
  • You can make it as a salad or read below for my tips on making this recipe do double duty in your meal plan
  • The presentation is incredibly beautiful thanks to the rainbow of colors and textures
  • It pairs like a dream with a crisp glass of sauvignon blanc!

Need I say more? The list goes on and on!

Contents hide
1 ingredients
2 Easy Step by Step instructions
3 Expert tips for cooking shrimp
4 Frequently asked questions
5 Meal prepping this recipe
6 Mediterranean Shrimp and White Bean Salad
6.1 Ingredients 1x2x3x
6.2 Instructions
close up of shrimp and bean salad on platter

ingredients

Here’s what you’ll need to make this crazy delicious Mediterranean white bean salad. It’s just 10 ingredients all together!

  • Frozen shrimp
  • Cannelini beans
  • Sundried tomatoes
  • Garlic
  • Shallot
  • Fresh parsley
  • Lemon zest and juice
  • Red pepper flakes
  • Salt and Pepper
  • Arugula
ingredients for the shrimp and bean salad in individual bowls

Easy Step by Step instructions

Follow the photos below to see how easy it is to layer this recipe in a large skillet.

  1. You’ll heat up your pan over medium heat with 3 tbsp olive oil. Once hot, add your shrimp, minced garlic, and shallot.
  2. Once the shrimp turns pink, flip it over to the other side.
  3. While the other side of the shrimp cooks, add the half can of white beans, sun dried tomatoes, lemon zest, lemon juice, red pepper flakes, salt and pepper to the mixture.
  4. Once the shrimp is cooked through (it will turn pink) and all the ingredients are incorporated, remove them from the hot pan to a large bowl to cool.
  5. Once cool, add in the fresh parsley, taste for seasoning and serve over a big bed of arugula! I like to serve mine with lemon wedges on the side.
  • Start with olive oil, shrimp, garlic and shallot.
  • Flip shrimp once pink
  • Add in the half can of white beans
  • Add in sun dried tomatoes, lemon zest, lemon juice, & seasonings.
  • Place in a bowl to cool.
  • Once cool, add in fresh parsley.
  • Serve over a bed of arugula with lemon wedges.

Expert tips for cooking shrimp

If you’re not comfortable cooking with shrimp, here’s what you need to know. You’ll be a master in no time!

  • If you’re working with frozen shrimp, make sure they are fully thawed before hand. I like to thaw mine in a bowl of cold water which usually takes about 15 minutes.
  • You’ll also want to pat the shrimp completely dry with a paper towel.
  • If the shrimp have not been deveined, you may want to take the time to do that as well. This is a great tutorial to learn how! If the shrimp isn’t butterflied already, it probably hasn’t been deveined (FYI this is the gritty digestive tract of the shrimp)
  • Shrimp cooks quickly at medium heat. You’ll see the bodies start to curl up and the color will change from gray to pink. You’ll need to move quickly to flip them over to the other side and add the other ingredients. They will cook in just about 2-3 minutes per side.
  • As soon as they’re fully pink, remove them from the heat to another bowl to ensure that they doesn’t overcook and get tough.
  • Shrimp, like a lot of seafood, can be inherently salty. Therefore, take care not to oversalt this dish. Like with any recipe, the best thing you can do is taste as you go. It’s much easier to add more salt than it is to take it away!
  • I cook mine with the tail on but that’s mostly for presentation purposes. They can be a pain to eat this way though so feel free to remove the tail shell before cooking. If you gently squeeze the tail between two fingers, the shrimp should pop right out of the shell.
closeup of shrimp on fork

Frequently asked questions

Here are some tips in case you still have still have questions about substitutions and how to best make this mediterranean shrimp and bean salad!

  • Is frozen or fresh shrimp better? Unless you live in an area where they are pulling fresh shrimp out of the harbor, your best bet is to use frozen shrimp. If you see “fresh” shrimp at your grocery store, it’s just shrimp that was shipped to the store frozen, defrosted, and sitting in a display case. So frozen shrimp will give you the freshest taste since you’ll wait until just before cooking to defrost.
  • What is the best way to defrost the shrimp? For food safety purposes, you can either let the shrimp defrost in the fridge for 4-6 hours, or defrost in a bowl of cold water for 15-30 minutes.
  • What can I substitute for the cannellini beans? If you don’t have cannellini beans, you can use garbanzo beans instead. I wouldn’t recommend black beans or kidney beans. You can also leave them out entirely and it would still be delicious!
  • How could I make this dish vegetarian or vegan? You can swap out the shrimp for some briny artichoke hearts to keep the bulk of the dish without the meat.
  • Is this salad served hot or cold? Honestly, it works both ways! In the summertime, I love to serve it cold and take it to picnics. I recommend letting the shrimp cool before adding the parsley so it stays a vibrant green but you can spoon the hot shrimp mixture directly over your greens if you’d like a nice warm meal.
  • What can I use instead of arugula? I love how the bitterness of arugula cuts through the rich flavors of the dish. However, it’s also delicious with kale, raddichio, frisee or spinach! I would only recommend using spring greens if you’re serving the shrimp and bean mixture cold otherwise the greens will wilt too much.
mediterranean shrimp salad on a platter with lemon wedges

Meal prepping this recipe

Because of the shrimp, I try not to meal prep this mix too far in advance. Shrimp can spoil quickly so I try not to prep it more than a day in advance. However, I do have one trick up my sleeve!

I like to serve half of the shrimp mix over the arugula to make a salad. Served with some crusty bed, it’s a nice and light meal. Then the following day, I will toss the remaining shrimp and white bean mixture with linguine and a heavy showering of parmesan cheese.

Pro Tip: Take care when you’re reheating the shrimp mixture that it doesn’t overcook and get tough. The best way to do this is to cook over low heat until the shrimp are just warm and then add the warm pasta to the skillet to combine it all together.

I know beans mixed with pasta may sound unconventional, but cannellini beans have a very delicate and mild flavor. They’re also very small. The result is that they add a faint creaminess ( and extra protein!) without overpowering the dish.

If you’re a fan of Mediterranean recipes, you’ll also love my healthy tuna salad!

Mediterranean Shrimp & Bean Salad
platter with fresh arugula and shrimp mixture

Mediterranean Shrimp and White Bean Salad

Katie Clack
This Mediterranean shrimp and bean salad recipe is loaded with fresh lemon, garlic and sundried tomatoes and then served over a bed of bitter arugula. It's a beautiful melody of flavors that happens to be quick enough for a weeknight meal!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
defrosting time 15 mins
Course Salad
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 1 lb frozen shrimp, defrosted
  • 3 tbsp extra virgin olive oil, or avocado oil
  • 1/2 can cannellini beans, drained and rinsed
  • 2/3 cup julienned sun dried tomatoes
  • 4 cloves garlic, minced
  • 1 shallot, minced
  • 2 lemons, zested and juiced
  • 3 tbsp chopped fresh parsley
  • 1/4 tsp red pepper flakes
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 4 cups fresh arugula

Instructions
 

  • In a bowl of cool water, full submerge the frozen shrimp to defrost. It should take 15-20 minutes. Then thoroughly pat them dry.
  • Heat a large skillet to medium low heat with 3 tbsp of extra virgin olive oil. Once the oil and the pan are hot, add the shrimp, minced garlic and minced shallot.
  • Cook until the shrimp turn pink on one side and start to curl up. Then quickly flip to the other side. Immediately add the drained and rinsed white beans, julienned sun dried tomatoes, and the zest and juice of two lemons.
  • Cook until the other side of the shrimp is also pink and the bean mixture is warm. Remove the shrimp and bean mixture from the hot pan to a bowl so that it can cool. Once cool, toss with the fresh chopped parsley.
Keyword shrimp, beans, salad, mediterranean, gluten free
Tried this recipe?Let us know how it was!
Share
Pin6
6 Shares

Filed Under: Dinner, Salads and Sides

Reader Interactions

Comments

  1. Loren says

    July 31, 2021 at 1:20 am

    5 stars
    Love the combo of shrimp and sun dried tomatoes.

    Reply

Leave a Reply Cancel reply

Your email address will not be published.

Recipe Rating




Primary Sidebar

simple_spoonfuls

Coming atcha with another no-cook recipe to beat t Coming atcha with another no-cook recipe to beat the summer heat! Gazpacho is one of those recipes where every time I make it I’m like “why don’t I make this more often?!” You’ll love it because:
•obvi, no cooking necesssary!
•the blender does all the work for you
•gluten free/dairy free/vegan etc
•you can garnish it with all the fun toppings
•takes just 5-10 min to make
•soooo fresh and light! 

I like to serve it along side some grilled shrimp or crusty bread and you’ve got yourself the perfect summer meal. 🙌☀️. 

The trick is to taste as you go and tweak it to your taste depending on how sweet your tomatoes are or how spicy your peppers are.  You may need a little more sea salt or an extra squeeze of lime.  Use the recipe as a starting point and then let yourself get creative and play around! Remember: cooking is supposed to be fun! 

Summer Gazpacho
2 pounds of roma tomatoes, cored
1 small onion peeled and quartered (yellow or red)
1 cucumber cut into large chunks
1 pepper (your choice, I used poblano for medium spice level, seeded if you want to keep it mild)
2 garlic cloves peeled
1/2 cup of quality extra virgin olive oil
2 tablespoons of sherry vinegar 
1 lime juiced (sometimes 2)
Splash of topo chico to add lightness
Blend it up and top with chopped tomato, cucumber, fresh corn or pepitas and a drizzle of olive oil. 

#gazpacho #spanishcooking #foodofspain #spain❤️ #summerrecipes #summerrecipe #glutenfreedairyfree #veganrecipe #veganrecipes #vegetarianrecipes #simplespoonfuls #healthyrecipe #healthyrecipeshare #healthyrecipes #summertomatoes #gardenfresh #gardenfreshveggies #easyrecipe #easyrecipes #blendtec #vitamix #vitamixrecipes #blender #prettyfood #prettyfoodtastesbetter #thefeedfeed #thefeedfeedvegan #thefeedfeedglutenfree
Instagram post 17947049219079221 Instagram post 17947049219079221
Instagram post 17929551104504153 Instagram post 17929551104504153
Celebrating the start of summer with this Rhubarb Celebrating the start of summer with this Rhubarb 75, my spin on a classic! 🥂. Amp up the traditional flavors of a French 75 by adding a splash of this rhubarb simple syrup (also delicious in lemonade!) 

Rhubarb 75

Ingredients
2 oz of Gin
2 oz of Champagne
2 oz of Rhubarb syrup(or more if you like it sweeter)
Half a squeeze of fresh lemon
Ribbons of Fresh Rhubarb, for garnish, optional

1.)Add Rhubarb syrup to the bottom of the glass.
2.) Add gin and lemon juice, stir
3.) Top with champagne and enjoy!

Rhubarb Syrup 

4 cups chopped fresh rhubarb
1 cup Granulated Sugar
1 cup Water
2 Tablespoons of fresh Lemon Juice
1 Tablespoon of Pink Peppercorns

Mix all ingredients into a pot on the stove on medium high for 20- 25 minutes.
Strain rhubarb mixture
Store Rhubarb syrup, up to ten days in the fridge, if it lasts that long.

#french75 #french75cocktail #prosecco #champagnepapi #champagnelover #bubbles #rhubarb #rhubarbseason #cocktails #cocktail  #cocktailrecipe #cocktailrecipes #boozy #brunchandbubbly #bubbly #feedfeed #thefeedfeedcocktails #thefeedfeed #simplespoonfuls #happyhour #cocktailreel #recipereel #recipereels #igcocktail #igcocktails
Even if you’re not a fan of my corny jokes, hope Even if you’re not a fan of my corny jokes, hopefully you’ll appreciate my corny kitchen hacks! 🌽😋. 

In my house our summers are fueled by watermelons and fresh corn!  I love adding it to salsas, salads, dips, you name it.  This is my favorite simple trick for making sure you collect all the corn goodness in a bowl instead of on your floor!  Comment if you use this trick too! 👇

#cornonthecob #cornonthecob🌽 #sweetcorn #freshcorn #summercorn #cornsalad #cornsalsa #kitchenhack #cookinghack #cookingtip #kitchentip #personalchef #professionalchefs #professionalchef #summerrecipes #thefeedfeed #thefeedfeedglutenfree #mealpreptips #mealprepideas #mealpreplife
By now you’ve undoubtedly heard of the viral “ By now you’ve undoubtedly heard of the viral “Jennifer Aniston” salad that she ate every day on the set of Friends for 10 years. 🥗 A little research debunked the story and it turns out it was actually more of a Cobb salad that she ate every day.  Regardless, this viral salad is still crazy delicious!

This light and bright Mediterranean quinoa salad is packed with cucumber, red onion, chickpeas, herbs, pistachios and feta. Tons of lemon zest and juice add a powerful punch of flavor.  If you need me, I’ll be packing this up for all my picnics this summer! 

#anistonsalad #jenniferaniston #jenniferanniston #saladporn #saladsofig #saladsofinstagram #mealprepmonday #mondaymealprep #mealpreppin #mediterraneandiet #meatlessmonday #meatfreemonday #vegetarianrecipe #eatlessmeat  #eatmoreveggies #quinoasalad #quinoarecipes #mediterraneanfood #cleaneating #cleanrecipes #mealprepideas #mealprepinspo #recipereel #viraltiktok  #foodreels #simplespoonfuls
Eat delicious ice cream AND support a good cause? Eat delicious ice cream AND support a good cause? It’s a win-win! Run don’t walk, and snag some of these limited edition pints of ice cream from @saltandstraw made in collaboration with my friends @wundergroundcoffee.  The red velvet with cocoa nib fudge will blow your mind! Best of all, proceeds benefit the Jed Foundation which works tirelessly to prevent teen suicide and support mental health initiatives.  Link to order is in my bio!

#mentalhealth #mentalhealthawareness #mentalhealthmatters #maymentalhealthawarenessmonth #icecreamlove #mushroomlove #mushroomlover #saltandstraw #capitalhillseattle #iscreeamforicecream #instareels #jedfoundation #foodreels #foodreel #simplespoonfuls #seattlefoodie #seattlefoodies ##icecreamporn #icecreams #redvelvet #sweettoothforever #getinmybelly #foragoodcause
Bring this Margarita fruit salad with tequila lime Bring this Margarita fruit salad with tequila lime dressing to your Cinco de Mayo party and blow your friends away! 🍹Just make sure you set some aside for the kiddos before adding this boozy dressing! 

#cincodemayoparty #cincodemayo #partyfood #partyfoods #fruitsalad #fruitsalads #fruitsaladyummyyummy #tequilatequila #tequilaañejo #entertaining #entertainingathome #boozy #boozybrunch #partytime🎉 #personalcheflife #easyrecipes #eattherainbow #eattherainbow🌈 #eatwithyoureyes #prettyfood #prettyfoodtastesbetter #recipereel #recipereels #saladporn #ensalada #saladsofinstagram
Load More... Follow on Instagram

Don’t Miss These!

meal prepped ingredients in glass containers

Healthy Summer Meal Prep

Strawberry Summer Quinoa Salad

bowl full of quinoa, roasted squash, and Brussel sprouts topped with pomegranate seeds and maple tahini dressing

Vegan Nourish Bowl with Maple Tahini Dressing

keto blueberry chia pudding in a mason jar

Keto Blueberry Chia Pudding

Categories

  • Breakfast
  • Dessert
  • Dinner
  • Drinks
  • Lunch
  • Salads and Sides
  • Sauces & Dips
  • Snacks
  • Vegetarian
  • Weekly Batch Cooking

Recent Posts

  • Vegetarian Lasagna Soup
  • Air Fryer Halibut
  • Healthy Fall Meal Prep
  • Salmon with Pistachio Crust
  • Healthy August Meal Prep

Most Popular Recipes

closeup image of bowl filled with romesco pasta salad

Romesco Pasta Salad Recipe

Avocado Tahini Sauce

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer
  • Terms & Conditions
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2020 Brunch Pro on the Brunch Pro Theme