Shrimp, Celery, and White-Bean Salad

“Just what we want on a sultry evening—tender shrimp and creamy beans are the mouthwatering core of this quick salad sparked with a lemony vinaigrette. I got this from an Italian cookbook.”
READY IN:
18mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Toss shrimp with garlic, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  2. 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.
  3. Meanwhile, toss together beans, celery, arugula, lemon juice, 1/4 teaspoon salt, 1/4 teaspoon pepper, and remaining 2 tablespoons oil in a bowl.
  4. Add shrimp with any juices and toss.

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