Print Options:

Shrimp and White Bean Salad with Lemon Dressing





Total Time
30 mins

The mix of chicory greens creates layers of textures and flavors from mild to somewhat bitter. It’s a great combo with the sweet shrimp and big hit of lemon.

Beans: Shrimp and White Bean Salad with Lemon Dressing (0216)




Iain Bagwell
 1 pound medium (36 to 42 per lb.) peeled, deveined shrimp
 3 garlic cloves, finely chopped
 1 teaspoon finely chopped fresh thyme leaves
 1 teaspoon kosher salt, divided
  About 7 tbsp. extra-virgin olive oil, divided
 1 1/4 pounds mixed chicories (endive, escarole, frisée, and radicchio), cored, half sliced into ribbons, half torn into 4- to 5-in. pieces
 1/4 cup chopped flat-leaf parsley
 1 tablespoon lemon zest
 1/4 cup lemon juice
 1 can (15 oz.) white beans, drained and rinsed
Step 1
1

Toss shrimp, garlic, thyme, 1/2 tsp. salt, and 1 tbsp. oil in a medium bowl to coat.

Step 2
2

Heat a large frying pan over high heat. Add 1 tsp. oil and about one-quarter of chicories; cook, stirring frequently with tongs, until just beginning to wilt, about 30 seconds (greens will continue to wilt as they stand). Transfer to a large bowl. Cook remaining chicories the same way, adding about 1 tsp. oil per batch.

Step 3
3

Meanwhile, whisk together 4 tbsp. oil and 1/2 tsp. salt, the parsley, zest, and juice in a small bowl.

Step 4
4

Reduce heat under pan to medium-high. Add shrimp and cook, turning occasionally with tongs, until shrimp are cooked through, about 2 minutes. Add beans and chicories and cook until warm, about 2 minutes. Transfer to a bowl and toss with two-thirds of lemon dressing. Serve with remaining dressing on the side.

Nutrition Facts
Amount Per Serving
Calories 424Calories from Fat 55
% Daily Value *
Total Fat 27g42%

Saturated Fat 4g20%
Cholesterol 172mg58%
Sodium 773mg33%
Total Carbohydrate 20g7%

Dietary Fiber 8.9g36%
Protein 30g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.