Shrimp, Celery, and White-Bean Salad
photo by IngridH
- Ready In:
- 18mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 2 lbs large shrimp (peeled, cleaned but not cooked)
- 2 garlic cloves, finely chopped
- 5 tablespoons extra virgin olive oil, divided
- 1 (19 ounce) can white beans such as cannellini, rinsed and drained
- 3 celery ribs, thinly sliced diagonally
- 3 cups packed baby arugula (3 ounces)
- 2 tablespoons fresh lemon juice
directions
- Toss shrimp with garlic, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Heat 2 tablespoons oil in a 12-inch heavy nonstick skillet over high heat until it shimmers, then sauté shrimp, stirring occasionally, until just cooked through, about 3 minutes.
- Meanwhile, toss together beans, celery, arugula, lemon juice, 1/4 teaspoon salt, 1/4 teaspoon pepper, and remaining 2 tablespoons oil in a bowl.
- Add shrimp with any juices and toss.
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Reviews
-
Easy, beautiful, tasty, and light! What else can you ask for from a salad? This made a beautiful workday lunch- the beans were enough to fill me up, but the lightness of the dressing, greens and shrimp kept me from wanting a post-lunch nap. The crunchy texture of the celery was a wonderful contrast to the creaminess of the beans. A snap to put together- it actually took longer to defrost the shrimp than to assemble the dish. This will make an excellent "party on the patio" meal this summer with a refreshing white wine. I made two small changes to the recipe- first I cut it to one serving, second I used baby spring mix instead of arugula. Definitely a make again! Thanks for posting a wonderful dish!