• 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
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 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
Pin4
4 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

Once I discovered using a sheet pan for salads, th Once I discovered using a sheet pan for salads, there was no turning back!  Have you ever noticed when you have a salad with a lot of heavy toppings, they all end up making their way to the bottom of the serving bowl? 🤦‍♀️ By spreading it out on a sheet pan, you can get an even distribution of toppings across the lettuce so you can really load up on the good stuff! 🙌🥗. It really brings the WOW factor when you’re entertaining too! 💃

I wouldn’t do this for a light spring mix or Caesar salad but it’s absolutely the answer for a big southwestern, steak, or cobb salad. It works beautifully for my favorite springy nicoise salad with lemon caper dressing. 🍋 Give it a try and I promise you’ll be a believer too!

#salad #saladinspo #saladsofig #saladporn #saladlover #saladlove #sheetpanmeal #healthyrecipes #nicoise #nicoisesalad #getyourveggies #forksoverknives #eatyourgreens #saladfordinner #saladforlunch #sheetpandinner #healthycookingeatingwell #healthylifestyle #springrecipes #asparagusrecipes #frenchrecipes #entertainingathome #outdoorentertaining #saladrecipe #saladdays #saladstagram #saladbowl #eattherainbow🌈 #simplespoonfuls #vegetarianrecipes
When citrus and halibut season collide, you get th When citrus and halibut season collide, you get this beautiful air fryer halibut with citrus basil salsa! 🍊🌱🐟

The best thing about this recipe is that it’s quick enough for a weeknight dinner, but elegant enough for entertaining! 🍽. It happens to be:
•ready in 20 min
•gluten free 
•dairy free
•easy peasy
•healthy and delicious!

Check out the full recipe in my bio and stories today! 📝

#halibut #halibutrecipe #seafood #seafoodrecipes #pescatarian #sustainablefishing #citrus #citrusseason #bloodorange #bloodoranges #salsa #prettyfood #prettyfoodtastesbetter #airfryer #airfryerrecipes #airfryerrecipe 
#fishrecipes #fishrecipe #springflavors #healthyeating #glutenfreerecipes #glutenfreedairyfree #dairyfree #dairyfreerecipes #dairyfreeglutenfree #healthyrecipes #simplespoonfuls #eatmoreseafood #eatmorefish
Best thing about winter? Citrus season! If you ne Best thing about winter? Citrus season!  If you need me, I’ll be over here trying to find all the ways I can incorporate blood oranges into every meal! 🤣🍊

This blood orange chicken skillet is a blog favorite, and for good reason! The sauce is so freaking good I would drink it by the cup full if I could! Best of all, it’s absolutely gorgeous with the sliced blood oranges on top and the vibrant green olives scattered throughout.
🫒🍗

Make sure you save this one for when Valentine’s Day rolls around so you can make your loved ones a beautiful meal that will make them think you’re the next @inagarten! ❤️🤞🏻👨‍🍳

#bloodorange #bloodoranges #citrusseason #chickenrecipes #chickenrecipe #datenightmeals #datenightideas #orangechicken #eatprettyfood #prettyfood #prettyfoodtastesbetter #eattherainbow #eatmorefruit #eattherainbow🌈 #mediterraneandiet #castironcooking #castironskillet #castironchicken #weeknightmeals #weeknightdinner #simplespoonfuls #foodblogger #foodstylist
I don't know about you all, but even if i'm crazy I don't know about you all, but even if i'm crazy busy, I still try to meal prep a breakfast I can easily grab on the go.  In fact, if I'm crazy busy, this just makes it all that more important to have easy meals at my fingertips! 🙌

Overnights are so awesome because they’re:
*easy to make
*cost effective
*taste great when peeped in advance
*quick to assemble
*super portable
*versatile with lots of potential flavor combos

Personally, my stomach doesn’t love eating a big jar of dense oats so I actually lighten up my mixture by adding in some cooked quinoa.  I know it sounds weird but you gotta trust me on this one! 🙃

Personally, I love pb&j, but I usually just take this base recipe and switch it up with whatever seasonal fruit and nuts I have on hand.  I know you'll love it too!  Link in my bio and stories!

What’s your favorite flavor combo for overnight oats?

#overnightoats #overnightoatsrecipe #oats #oatsmagoats #pbj #peanutbutterjelly #peanutbutterjellytime #almondbutter #nutbutter #nutbutteraddict #breakfastideas #breakfastofchampions #breakfastofchamps #breakfastoftheday #breakfastmealprep #mealprepideas #mealprepinspo #mealpreppin #mealpreppinglikeaboss #bfast #mealprepbreakfast #simplespoonfuls #foodblogger #breakfastonthego #breakfastrecipes
#sponsored by @larabar Does your “New year, new #sponsored by @larabar Does your “New year, new you” plan involve adding some meal prep into your weekly routine?  In addition to spending my Sunday afternoons in the kitchen prepping away, my secret weapon is sneaking a few @larabar protein bars into the mix! 🙌

Meal prepping is key if you want to save money, eat healthier, control your portions and stress less at meal time. But… it can only do all those things if you actually stick with it!  The quickest way to burning out and giving up on meal prepping is by biting off more than you can chew (pun intended!) 🤣

I always tell my clients that there’s no shame in getting by with a little help from your friends.  Especially if it helps you actually stick to your plan!  Bonus points when that helping hand comes in the form of a truly delicious and guilt free #larabar made with minimal ingredients that are always vegan, dairy free, and gluten free. My personal fave, the new cashew cookie bar, only has TWO ingredients: cashews and dates. Mind blown, right?!? 🤯

Focus on prepping a nutrient dense lunch like this quinoa power bowl with roasted beets, winter citrus, and pumpkin seeds, and stash a few #larabar bars in your car for easy snacks on the go.  Or, pair one with a quick smoothie for a breakfast that will keep you fueled all morning long.  If you’re in the greater Seattle area like me, you can always find them at your local @PCCmarket. 

What’s your favorite flavor?

#larabar #newyearnewyou #simplespoonfuls #pcccommunitymarkets #simplespoonfuls #mealprep #mealpreppin #mealprepideas #mealprepinspo #proteinbar #jerf #realingredients #realfood #realfoodtastesbetter #healthychoicesmatter #makehealthychoices #eathealthyfood #eathealthybehealthy #quinoarecipes #quinoasalad #wintersalad #bloodorange #powerbowl #vegetarianlunch #vegetarianmealprep #forksoverknives #worklunch #lunchideas
Eating healthier is on everyone’s mind this time Eating healthier is on everyone’s mind this time of year and I am here for it!  In moderation at least 😉  I don’t know about you but I have a hard time getting motivated to eat salads all the time.  Afterall, I’m an Irish girl and pretty sure meat and potatoes are in my blood. 🤷‍♀️🥔🥩🇮🇪

The trick is to find ways to jazz up those leafy greens and make them more exciting! 💃✨ 

For this kale Caesar salad, I made croutons with day old everything bagels and baked a salmon filet with some EBTB sprinkles. Avocado should be standard on Caesar salad IMHO so that makes an appearance as well.  Shower with shaved parm and a squeeze of fresh lemon and you have a dinner worthy salad! 🥗Save yourself some weeknight time and energy by using your favorite store bought Caesar dressing.

You can find the link for the full recipe in my bio! 

#saladfordinner #saladfordays #saladforlunch #saladporn #saladrecipe #eathealthier #salmonrecipe #salmonsalad #ebtb #caesarsalad #kalesalad #kaleyeah #healthierchoices #eatwithyoureyes #avocadolover #avocadolover #eatyourgreens #eatmoregreens #eatbetterfeelbetter #eatyourveggies #pescatarian #simplespoonfuls #salmondinner #wildsalmon #saladsofinstagram #saladideas
Every Christmas dinner deserves a beautiful side d Every Christmas dinner deserves a beautiful side dish to wow your family and friends.  Move over brussel sprouts, these sumac roasted rainbow carrots with maple tahini and pomegranates are having a moment! 🥕🍽💫

Toss 2lbs of rainbow carrots with olive oil, kosher salt, 1 tbsp ground sumac, 1/2 tsp granulated garlic and fresh black pepper.  Roast at 425 until tender, about 25-35 minutes. 

Drizzle with my favorite maple sauce (link in my stories) and top with pomegranate seeds and fresh herbs or microgreens. 🌱  I make the sauce ahead of time and drizzle it over grain bowls, veggies and salads all week long. 🙌. 

Make ahead friendly, super easy, vegan and gluten free, and a beautiful rainbow of colors, this side dish is everything your holiday meal needs!! 

Wishing you all a stress free few days leading up to the big day! ❤️

#carrots #rainbowcarrots  #eattherainbow #eattherainbow🌈 #eatwithyoureyes #feastfortheeyes #veganrecipe #veganchristmas #veganchristmasdinner #glutenfreechristmas #vegetarianrecipes #mealpreps #mealprepideas #christmasrecipes #christmasdinner #christmasdinnerparty #familymeal #dinnerparty #holidayfood #holidayrecipes #vegetarianrecipe #thefeedfeed #feedfeedglutenfree #feedfeedvegan
No matter if your Christmas morning is chaotic, la No matter if your Christmas morning is chaotic, lazy, peaceful, or crazy pants, let’s be honest… No one wants to spend it slaving over a stove like a short order cook.  I’m alllll about a make ahead, meal-prep friendly brunch option that I can pop in the oven while sitting back and watching the memories unfold. 🎅🏻☕️✨

This everything bagel and smoked salmon strata has become a Christmas morning tradition in our family and I know you’ll love it too!  Being a Pacific Northwest girl to the core, salmon is part of my DNA, but if it’s not your jam you can easily use this as a base recipe and swap out for sausage, prosciutto, artichoke hearts, wild mushrooms…the list is endless!! 

Stratas are best when made the night before so that the bread has time to soak up the delicious, eggy custard mix.  I hope this recipe takes a little stress out of a wonderful, but sometimes overwhelming, Christmas morning for us parents.  From my family to yours, cheers! 🎄

Everything Bagels and Lox Breakfast Strata
3 day old everything bagels cut into 3/4” cubes
5 eggs
1 3/4 cup whole milk
1/4 cup grated parmesan
1 tsp dijon mustard
3/4 tsp kosher salt
1/2 tsp pepper
1 small shallot, minced
2 tbsp capers
6 oz smoked salmon or lox
2 cups spinach, torn
4 oz cream cheese
EBTB seasoning
Fresh dill

Combine the eggs, milk, parmesan, dijon, salt, pepper, shallot and dijon and mix until smooth.  Grease a medium sized casserole dish, scatter the bagel pieces around the dish and pour the egg mixture over the top.  Scatter the spinach pieces, lox, and capers and gently stir into the bagel and egg mix. Top with dollops of cream cheese and additional everything but the bagel seasoning.

Cover and place in the fridge for at least two hours, or ideally overnight. 
Bake at 350 for 30-40 minutes or until a toothpick inserted comes out clean, like a cake, and not with raw eggs.

Top with the fresh dill and serve!

#smokedsalmon #breakfaststrata #strata #christmasbreakfast #christmasbrunch #brunchrecipe #eggrecipes #theincredibleedibleegg #breakfastrecipes #breakfastrecipe #mealprepbreakfast #christmasrecipe #everythingbagel #ebtb #christmasrecipe #christmasmorning #foodblogger #foodphotographer
Load More... Follow on Instagram

Don’t Miss These!

turkey slider patties on a platter with a bowl of gorgonzola mayo

Rosemary Garlic Turkey Sliders with Gorgonzola

overhead shot of chicken in pan with blood orange slices on top

Cast Iron Blood Orange Chicken Recipe

Summer Grain Bowl with Lemon Basil Vinaigrette

bowl of basil vinaigrette

Zippy Lemon Basil Vinaigrette

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

overhead photo of quinoa patties on a plate with hummus

Sundried Tomato & Basil Quinoa Patties

Summer Grain Bowl with Lemon Basil Vinaigrette

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