Bruschetta with Lima Bean Salad and Lemon Shrimp

Name: Bruschetta with Lima Bean Salad and Lemon Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 10-ounce package frozen baby lima beans; 1/3 cup finely chopped mint; 1/3 cup finely chopped parsley; 2 tablespoons white wine vinegar; 3 tablespoons extra-virgin olive oil; Salt and freshly ground pepper; Eight 1/2-inch-thick slices sourdough bread cut from a round loaf; 1 garlic clove; 4 tablespoons unsalted butter, softened; 1 teaspoon finely grated lemon zest; 8 jumbo shrimpshelled, halved lengthwise and deveined

Servings: persons

One 10-ounce package frozen baby lima beans
1/3 cup finely chopped mint
1/3 cup finely chopped parsley
2 tablespoons white wine vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
Eight 1/2-inch-thick slices sourdough bread cut from a round loaf
1 garlic clove
4 tablespoons unsalted butter, softened
1 teaspoon finely grated lemon zest
8 jumbo shrimpshelled, halved lengthwise and deveined

1
Cook the lima beans in a medium saucepan of boiling water until tender, about 8 minutes; drain.
2
Transfer to a bowl and let cool slightly.
3
Stir in the mint, parsley, vinegar and 2 tablespoons of the olive oil.
4
Season with salt and pepper.
5
Toast the bread.
6
Rub the slices with the garlic clove and drizzle with the remaining 1 tablespoon of olive oil.
7
Preheat the broiler.
8
In a small bowl, mash the butter with the lemon zest and season with salt and pepper.
9
Spread the butter all over the shrimp and set them in a broiling pan.
10
Broil for 3 to 5 minutes, turning the shrimp once.
11
Mound the lima salad on the toast and top with the shrimp.
12
Sprinkle with salt and pepper and serve immediately.

444

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: One 10-ounce package frozen baby lima beans, 1/3 cup finely chopped mint, 1/3 cup finely chopped parsley, 2 tablespoons white wine vinegar, and more.

Yes, Bruschetta with Lima Bean Salad and Lemon Shrimp falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!