Shrimp & Bean Salad Recipe
Sautéed shrimp, arugula topped with cannellini beans, served warm with lemon vinaigrette
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Ingredients
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Salad Ingredients
Lemon Vinaigrette
Method
Preparing the Salad
- 1
Sauté the Shrimp
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and sauté for 3-4 minutes, or until they turn pink and opaque. Season with salt and pepper to taste. Remove from heat and set aside.
- 2
Warm the Cannellini Beans
In the same skillet, add the drained cannellini beans and warm them over low heat for about 2-3 minutes, stirring occasionally until heated through. Season with a pinch of salt and pepper.
- 3
Combine with Arugula
In a large bowl, combine the sautéed shrimp, warmed cannellini beans, and arugula. Toss gently to mix all ingredients.
Making the Lemon Vinaigrette
- 4
Mix the Dressing
In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, salt, and black pepper until well combined.
- 5
Dress the Salad
Drizzle the lemon vinaigrette over the shrimp and bean salad, and toss gently to coat all ingredients in the dressing.
Serving
- 6
Plate the Salad
Serve the salad warm, garnished with extra black pepper or a lemon wedge if desired.
