Salad with Shrimp, Arugula, White Beans, and Cherry Tomatoes

This fast salad is delightful as well as filling. Toss shrimp, arugula, white beans, and cherry tomatoes together for a quick lunch or dinner.

Ingredients :

• 1 pound shelled and deveined shrimp (16-20 count)

• 2 tablespoons extra virgin olive oil

• 2 (15-ounce) cans rinsed and drained cannellini white beans

• 1 cup cherry tomatoes, halved or quartered

• 1/2 cup red onion, finely diced

• 3/4 teaspoon grated lemon zest

• 3 handfuls baby arugula leaves

Dressing

• 3 tablespoons red wine vinegar

• 1/2 cup extra virgin olive oil

• 2 cloves garlic, minced

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

STEPS :

     1. Cook the shrimp :

On high heat, heat a large cast iron skillet or griddle. 2 tablespoons olive oil should be used to coat the pan. When the oil is hot, add the shrimp and sear for a minute on each side, working in batches of half the shrimp at a time.

Remove the shrimp from the pan when they are barely cooked through and set aside to cool. (The shrimp will continue to cook for a few minutes after you remove them from the pan; you don't want rubbery overcooked shrimp.)

     2. Assemble the salad :

In a large mixing bowl, combine the drained beans, cherry tomatoes, sliced onion, lemon zest, and arugula leaves. Incorporate the shrimp.

     3. Make the dressing :

Whisk together the red wine vinegar, olive oil, garlic, salt, and pepper in a small bowl.

Gently incorporate the dressing into the salad before serving.

Watch On Youtube