Mediterranean Shrimp and White Bean Salad
This Mediterranean shrimp and bean salad recipe is loaded with fresh lemon, garlic and sundried tomatoes and then served over a bed of vibrant arugula. It's a beautiful melody of flavors that happens to be quick enough for a weeknight meal!
Ingredients
- 1 lb frozen shrimp, defrosted
- 3 tbsp extra virgin olive oil, or avocado oil
- 1 cup cannellini beans, drained and rinsed
- 2/3 cup julienned sun dried tomatoes
- 4 cloves garlic, minced
- 2 shallots, diced or sliced
- 2 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1/4 cup dry white wine
- 1/4 tsp red pepper flakes
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 3 tbsp chopped fresh parsley
- 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 shallot and cook for about three minutes until softened. Then add your shrimp.
- Cook until the shrimp turn pink on one side and start to curl up, about 2-3 minutes Then quickly flip to the other side. Immediately add the minced garlic, drained and rinsed white beans, julienned sun dried tomatoes, the zest and juice of two lemons and white wine.
- Cook until the shrimp is opaque and slightly pink on both sides, and the sauce has reduced by half, about 3-5 more minutes. 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 and serve over fresh arugula.
Tried this recipe?Let us know how it was!