Shrimp, Arugula, White Bean, Cherry Tomato Salad

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Photography Credit: Elise Bauer

After weekends of sun and fun-filled BBQs and excessive feasting with friends, what I crave during the week is what people these days call “clean” eating.

I don’t know how that label came about (does this mean we’ve been dirty eating all this time? hmm, maybe I shouldn’t go there). But I do know that when I stay away from dairy and bread, and when I eat vegetables, legumes, and simple protein like shrimp, my body feels not so weighed down. Do you ever find that to be true for you?

This is a summer salad perfect for those midweek cravings for something light yet still filling. And it only takes 20 minutes to make, if that. 

Shrimp Arugula White Bean Salad

You just cook shrimp your favorite way, either sauté or grill. Toss them in a bowl with fresh baby arugula, halved or quartered cherry tomatoes, some white beans, onions, and a olive oil vinaigrette. Easy! The flavors play so well together.

When we cook shrimp, I’ve taken to brining them first. It really makes such a difference. Brined shrimp are juicier and hold onto more of their flavor. It does take an extra half hour, but worth it if you have the time!

Shrimp, Arugula, White Bean, Cherry Tomato Salad Recipe

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  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Yield: Serves 4

It always helps to brine the shrimp before cooking. An extra step, but worth it if you have the time!

To brine the shrimp, mix together 4 cups water, 1/4 cup kosher salt (or 3 Tbsp table or sea salt), 1/4 cup white sugar until the salt and sugar have dissolved. Add one cup of ice and the shrimp. After 30 minutes (time it!) remove the shrimp and give them a quick rinse.

Ingredients

  • 1 pound 16-20 count shelled and deveined shrimp
  • 2 Tbsp olive oil
  • 2 15-ounce cans cannellini white beans, rinsed and drained
  • 1 cup cherry tomatoes, halved or quartered
  • 1/2 cup finely diced red onion
  • 3/4 teaspoon grated lemon zest
  • 3 handfuls baby arugula leaves

Dressing:

  • 3 Tbsp red wine vinegar
  • 1/2 cup olive oil
  • 2 cloves minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

1 Cook the shrimp: Heat a large cast iron skillet or griddle on high heat. Add 2 Tbsp of olive oil to coat the pan. When the oil is hot, working in batches of half of the shrimp at a time, add the shrimp and sauté a minute on each side to sear. (You can also grill the shrimp if you prefer.)

When the shrimp are barely cooked through, remove from the pan and set aside to cool. (The shrimp will continue to cook for a little bit after you remove them from the pan, and you don't want overcooked rubbery shrimp.)

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2 Assemble the salad: Put the drained beans, cut cherry tomatoes, diced onion, lemon zest, and arugula leaves into a large bowl. Fold in the shrimp.

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3 Make the dressing: In a small bowl, whisk together the red wine vinegar, olive oil, garlic, salt and pepper.

Gently fold the dressing into the salad and serve!

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Shrimp Arugula White Bean Salad

3 Comments

  1. Isabella von der Linden

    Absolutely loved this recipe! It was easy and incredibly delicious and satisfying. I didn’t have a lemon so left out the lemon zest and it was still spectacular.

  2. Christine

    This recipe was outstanding! I followed the recipe exactly except to set aside some of the oil from the dressing. This I used to deglaze the pan in which I sautéed the shrimp. After scraping up the crispy bits, I added it back to the dressing. I can’t wait to make this again. Next time I may add some slivers of raw fennel. Thanks for this delicious recipe.

  3. [email protected]

    Personally, I have never found that brining shrimp was worth the time or effort, chicken, turkey, pork all a big yes but shrimp is already so delicate that simply placing it in a good marinade does the trick for me.

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