• Recipes
    • Breakfast
    • Dessert
    • Drinks
    • Lunch
    • Dinner
    • Salads and Sides
    • Sauces & Dips
    • Vegetarian
  • About Me
  • Contact Us
  • How To Meal Prep Like a Pro

Simple Spoonfuls

January 29, 2021 · Leave a Comment

Mediterranean Shrimp and Bean Salad

Dinner· Salads and Sides

Jump to Recipe
Share
Pin4
4 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 bitter 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 and 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!
0 from 0 votes
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
Pin4
4 Shares
Previous Post: « Cast Iron Blood Orange Chicken Recipe
Next Post: Cilantro Jalapeno Sauce Without Dairy »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published.

Recipe Rating




Primary Sidebar

simple_spoonfuls

If taco Tuesday can be a thing, why not wrap Wedne If taco Tuesday can be a thing, why not wrap Wednesday? 🌯😋 Wraps are the perfect way to use up a hodgepodge of ingredients you have on hand. 

I like to rely on a mix of things I’ve meal prepped (sweet potatoes, brown rice, and cilantro jalapeño sauce), pantry staples (black beans) and fresh finishes (romaine, bell peppers and tomato). 

Cheese or chicken would have been delicious too.  However i strive to eat less meat and I find that lunch is one of the easiest places to keep things plant-based since I’m usually fending for myself and not feeding my meat-loving troops. 

What’s your go to for a quick and easy lunch? 

#veggiewrap #plantbasedrecipes #plantbasednutrition #vegetarianrecipes #vegetarianmeals #vegetarianmealprep #forksoverknives #thefeedfeed #eatmoreveggies #eatmoreveg #eatmorevegetables #eatmoregreens #vegetarianlife #vegetarianlunch #vegetariandinner #wfhlife #easylunchideas #easylunchboxes #lunchonthego #worklunch #desklunch #simplespoonfuls #wrapitup #healthylunch #healthylunchideas #healthylunches #mealprepping #mealprepinspo #mealpreps
I have a secret to tell you...I don’t actually m I have a secret to tell you...I don’t actually meal prep every weekend. 🙊 Sometimes life is too busy or life is actually not busy and I’m able to make meals from scratch on the daily.  And sometimes I’m just too tired to even think about meal prepping.  But there’s something you should know:

-Meal prep doesn’t have to be done on a weekend. 
-Meal prep doesn’t have to be done all in one session.
-Meal prep doesn’t have to mean an entire weeks worth of meals.

So shake off whatever preconceived notions you have of what meal prep means and discover what it actually means to YOU.  Some weeks all I can muster up os a batch of hard-boiled eggs and that’s OK. Those egg save my ass when I’m starving and need some thing in a pinch.

During weeks like this, I try to focus on making extra of some thing to at least give me a leg up on the next meal. 

For lunch today I whipped up a batch of couscous which takes five minutes. Then I topped it with some of my favorite green vegetables and made a big batch of lemon basil vinaigrette.  And that’s it! Now I have extra couscous, asparagus, and vinaigrette to help me out come dinner time.

I hope this helps take some of the overwhelm out of meal prepping for you! Is there anything that stresses you out about meal prep?

#mealpreps #mealprepinspo #mealpreping #mealprepping #mealprepideas #mealprepsunday #mealprepsundays #mealprepmonday #mealprepmondays #lunchonthego #easylunch #easylunchideas #easylunchboxes #healthylunch #healthylunchideas #healthylunches #simplespoonfuls #lunchprep #wfhlunch #wfhlife #plantbasedrecipes #vegetarianlunch #eatlessmeat #forksoverknives #eatyourgreens #eatmoreveggies #eatmoreveg #eatmorevegetables
Ahhhh I’m so happy the weekend is finally here! Ahhhh I’m so happy the weekend is finally here! This last week was a blur but these open faced sandwiches with smashed avocado and egg salad were a life saver when I didn’t have anything planned for lunch. 🥑🥚🍞

Well that’s a wrap on this week’s meal plan.  Scroll through to see the highlights. 👉 I have a hard time picking a favorite but I think it might be the breakfast burritos.

Which recipe is your fave from this week? I’d love to know so it can help me plan more good stuff for you! Let me know in the comments 🙏👇

#eggsandwich #eggsalad #sandwichporn #sandwichesofinstagram #sandwichlover #eggsaladsandwich #eggsofinstagram #mealpreps #mealprepinspo #whatiateforlunch #lunchideas #lunchidea #easylunchideas #healthylunchideas #healthylunches #healthylunchbox #mealprepsunday #mealprepsundays #mealprepmonday #mealprepmondays #mealprepideas #healthyrecipeshare #easyrecipes #easylunchideas #simplespoonfuls #feedfeed #thefeedfeed #featuremyfood #foodblogger #whatiatetoday
Last but not least from this week's meal plan was Last but not least from this week's meal plan was a tasty caramelized onion, squash and bacon flatbread! 🥓🧅🧀🍕Since the onion, squash and bacon were already prepped, all I had to do was pop it in the oven at 400 for about 8 minutes. 🙌

I used a piece of pita bread since it's what I had on hand but pizza dough or naan would be equally delish!  For the base, I simply spread some olive oil with a minced clove of garlic and then added the toppings.  I kept it light with a sprinkle of goat cheese and some fresh arugula after bake.

The only thing that would have made this better would have been a drizzle of balsamic reduction if I had some on hand. 🤤

I forgot how quick and easy flatbread is, and it’s such a great option for helping clean out your fridge.

All in all, the flavors hit all the right notes but the fact that dinner was so stress free was just as enjoyable! 

What toppings would you add?

#flatbread #flatbreadpizza #flatbreads #pizzaislife #pizzaislove #baconislife #baconisgoodforme #baconlovers #baconpizza #butternutsquash #goatcheese #pitabread #pitapizza #mealplans #mealpreps #mealprepsociety #mealprepster #mealprepper #mealprepinspo #simplespoonfuls #easydinners #easydinnerideas #healthydinnerideas #healthydinnerrecipes #dinnerideas #dinnertonight #dinnerinspo #dinnerathome #feedfeed
Getting up close and personal with this delicious Getting up close and personal with this delicious lentil salad with bacon and squash!  I’m the only one who will eat lentils in our house, so luckily that meant I got it all to myself! 

In a skillet, I crisped up the bacon I precooked and warmed up the cubed and roasted butternut squash.  I ended up using a package of presteamed lentils to make things extra easy.  They don’t even need to be heated up! 

I assembled a bowl of the lentils, some fresh arugula, and the warm squash and bacon.  To take it to the next level, I added dried cranberries and goat cheese on top and drizzled it with my honey balsamic dressing. 

If you use the base formula of the lentils, greens, and balsamic dressing, the sky is really the limit with what kind of toppings you can add!  I love to mix it up with roasted Brussel sprouts or mushrooms.  How would you customize this salad?

#lentils #lentilsalad #butternutsquash #baconlovers #baconislife #baconislove #baconlove #baconmakeseverythingbetter #mealprepmonday #mealprepmondays #mealprepsunday #mealprepsundays #batchcook #batchcooking #mealpreps #mealprep #mealprepping #mealprepinspo #mealprepideas #healthylunch #workfromhomelife
Welp, everything I typed up got deleted so I’m g Welp, everything I typed up got deleted so I’m gonna keep this short and sweet! Tuesday’s steak tacos got repurposed into last night’s steak salad 🙌🥩🥗

Being super Irish, I’m a real meat and potatoes kind of girl, even when it comes to my salads!  If you’ve never tried warm, roasty potatoes on your salad, you’re missing out! I like to use arugula or kale because they can stand up to warm steak and potatoes without getting wilty. 

From this week’s meal prep I used the roasted butternut squash and potatoes, and honey balsamic dressing.  I seared off the steak fresh as well as the zucchini because it gets soggy easily if made too far in advance.  Then I added fresh tomato and goat cheese to take it to the next level. 💫

As far as salads go, this one will leave you completely satisfied!  Make sure you like and save so Instagram knows you like my recipes 🙏

#steaksalad #flanksteak #saladsofinstagram #saladrecipe #saladporn #saladinspo #meatandpotatoes #saladideas #whatiatewednesday #whatiateforlunch #whatiatefordinner #easydinner #easydinners #easydinnerideas #mealprepping #batchcooking #batchcook #mealpreps #mealprepinspo #mealprepideas #mealprepsunday #mealprepmonday #saladfordinner #saladfordays #simplespoonfuls
Never not looking forward to taco Tuesday! I made Never not looking forward to taco Tuesday! I made flank steak this week, sliced it thin and served it over mashed avocado and those yummy peppers and caramelized onions I pre-prepped.  Delish! You’ll definitely want to save this idea! 🙌🌮🥩🥑

In order to get two meals out of this flank steak, I cut it in two pieces before I seared.  One of them was cooked to perfection for the steak tacos.  The other piece I undercooked by about 10 degrees knowing I’d be reheating it for tomorrow’s steak salad.  That way it’s not not over cooked and tough. 

I love how easy this dinner was! It took 10 minutes to wear the steak which was just long enough to char some corn tortillas, reheat the veggies and mash the avo. 🥑🧅🫑 

The added bonus of meal prepping is knowing your plan for your meals.  Just knowing ahead of time what I’ll be making takes SO much stress out of meal time.  This girl loves having a plan.  Would you rather wing it or plan ahead? 

How many of you are having tacos tonight? Let me know in the comments! 👇

#tacotuesday #steaktacos #mexicanfoodlover #mexicanfoodisthebest #mexicanfoodislife #tacotuesday🌮 #tacoseveryday #easydinnerideas #healthyish #healthyishappy #flanksteak #steaklover #mediumrare #mediumraresteak #steakporn #steaknight #simplespoonfuls #whatiatefordinner #weeknightdinner #weeknightdinners #dinnermadeeasy #avocado🥑 #avocadolover #avocadolove #salsaroja #foodstylist #feedfeed #tacostacostacos
Happy Monday! After meal prepping this weekend, I Happy Monday! After meal prepping this weekend, I was SOO looking forward to these breakfast burritos!  I loaded them up with all the good stuff like soft scrambled eggs, caramelized onions, bell peppers, crispy bacon, roasted potatoes, cheddar cheese, and salsa.  They are absolutely dynamite! 🌯💥

You actually assemble the burritos ahead of time and keep them in the fridge, or even freeze them.  Just make sure all of the ingredients have cooled to room temperature before assembling to avoid any sogginess.  Then wrap them tightly with plastic wrap or foil and store in the freezer inside an airtight container or ziplock.  To reheat, just microwave for about 4 minutes. 

I also like to crisp them up in a skillet or grill pan in order to add extra crunch and texture to the tortilla.  Once you do this, there’s no going back! 

Are you team Cholula or team Tabasco?  In our family we have an ongoing debate over which hot sauce is better, but luckily that means we never have to share our hot sauce with one another! 😁🌶

#breakfastburrito #burrito #burritos #burritos🌯 #eggsofinstagram #eggsforbreakfast #breakfastwrap #whatiateforbreakfast #brunchgoals #brunchideas #brunching #mealpreps #mealpreppin #mealprepping #mealprepideas #mealprepinspo #mealprepsunday #mealprepsundays #mealprepmonday #mealprepmondays #easyrecipes #healthyrecipes #healthyrecipeshare #simplespoonfuls #whatiatetoday #breakfastideas #breakfastrecipes #breakfasttacos #feedfeed #foodblogger
Load More... Follow on Instagram

Categories

  • Breakfast
  • Dinner
  • Drinks
  • How to Cook Series
  • Lunch
  • Salads and Sides
  • Sauces & Dips
  • Snacks
  • Vegetarian

Recent Posts

  • Cilantro Jalapeno Sauce Without Dairy
  • Mediterranean Shrimp and Bean Salad
  • Cast Iron Blood Orange Chicken Recipe
  • PB&J Overnight Oats Recipe
  • Sausage and Mushroom Baked Gnocchi

Copyright © 2021 · Captivating Theme on Genesis Framework · WordPress · Log in