Shrimp, Arugula, White Bean, Cherry Tomato Salad

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.

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


  • 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


  • 3 Tbsp red wine vinegar
  • 1/2 cup 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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  • 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?

    • Emma Christensen

      Hi, Cruella! I would also wait to toss everything with the dressing until just before serving, but otherwise, sure, I think this would work ok. Let us know how it turns out!

  • 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!


  • 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.


  • 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.


  • 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.


  • 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.


  • [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.