Shrimp, Arugula, White Bean, Cherry Tomato Salad

Quick and EasyItalianGluten-FreeShrimp

Quick, easy, healthy shrimp arugula salad with white beans and cherry tomatoes! Takes 20 min to make. Mediterranean diet.

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 canned or homemade 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

  • 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.


  • 1 pound 16-20 count shelled and deveined shrimp
  • 2 tablespoons extra virgin 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


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


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.)

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.

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

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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10 Comments / Reviews

No ImageShrimp, Arugula, White Bean, Cherry Tomato Salad

Did you make it? Rate it!

  1. Tami Graves

    Filling and delicious!


  2. Cruella

    I’m looking for a first course salad that I can make ahead of time. Do you think I could make this two days in advance but leave out the arugula till serving time?

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  3. Kelly in Haiku

    We were absolutely delighted to find out how satisfying this meal was! I sautéed the shrimp in butter with a squeeze of lemon and a shake or two of smoked paprika. We live in Hawaii and purslane, or shepherd’s lettuce, is a weed here. I added a handful of it chopped. Purslane is a nutritional powerhouse containing more Omega 3s than salmon. It added some lemony flavor and a nice crunch.
    We will definitely be experimenting with this recipe for a long time to come! Mahalo!


  4. Kent

    I have made this salad several times so far and love it. I marinade the shrimp (16-20 count) and grill them but that is the only significant change I make. I get 4 servings out of it and since there is only 2 of us that means left overs which are also enjoyed and looked forward to as well. Thank you for sharing this wonderful recipe.


  5. Patricia

    Delicious! I followed the recipe except for using just one can of beans, which I wanted to be secondary to the shrimp. It fed two of us, with a serving left over for lunch the next day.


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