Pan-Seared Lemon-Basil Shrimp With White Bean Salad Recipe

Name: Pan-Seared Lemon-Basil Shrimp With White Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound large shrimp, cleaned and deveined, shells removed, tails left on; 1/2 teaspoon kosher or sea salt, plus more for seasoning; Fresh cracked black pepper to taste; grated zest of 1 whole lemon; 2 tablespoons olive oil; 1 (one) 15 ounce can small white beans, navy beans or great northern beans; 1/2 cup red onion, finely diced; 1/2 cup red pepper, finely diced; 1/2 cup carrot, finely diced; 1/2 cup celery or fennel bulb, finely diced; fresh basil, cut into thin ribbons, about 3 fluffy tablespoons-full (set aside a few pinches for the shrimp); 1/3 cup olive oil; 3 tablespoons white wine or champagne vinegar; 1/2 teaspoon red pepper flakes

Servings: persons

1 pound large shrimp, cleaned and deveined, shells removed, tails left on
1/2 teaspoon kosher or sea salt, plus more for seasoning
Fresh cracked black pepper to taste
grated zest of 1 whole lemon
2 tablespoons olive oil
1 (one) 15 ounce can small white beans, navy beans or great northern beans
1/2 cup red onion, finely diced
1/2 cup red pepper, finely diced
1/2 cup carrot, finely diced
1/2 cup celery or fennel bulb, finely diced
fresh basil, cut into thin ribbons, about 3 fluffy tablespoons-full (set aside a few pinches for the shrimp)
1/3 cup olive oil
3 tablespoons white wine or champagne vinegar
1/2 teaspoon red pepper flakes

1
Sprinkle shrimp with salt and pepper, lemon zest and a few pinches of the basil ribbons. Heat pan to medium-high. Add 2 tablespoons olive oil. When oil begins sizzling, add shrimp and cook until pink and just beginning to brown slightly. When shrimp are done, remove to a bowl and set aside.
2
Drain and rinse beans. Combine with diced veggies. Season with salt and pepper. Fold in the remaining basil ribbons.
3
Whisk together 1/3 cup olive oil and the vinegar and add to veggie mixture. Mix well. Taste for salt and pepper.
4
Spoon the bean salad onto a platter. Lay cooked shrimp over top. Sprinkle with red pepper flakes. Garnish with additional basil (and some snipped fennel fronds, if using.)

431

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 pound large shrimp, cleaned and deveined, shells removed, tails left on, 1/2 teaspoon kosher or sea salt, plus more for seasoning, Fresh cracked black pepper to taste, grated zest of 1 whole lemon, and more.

Yes, Pan-Seared Lemon-Basil Shrimp With White Bean Salad 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.

Pan-Seared Lemon-Basil Shrimp With White Bean Salad

How did you like this recipe?

Frequently Asked Questions