Roasted Rosemary Shrimp With Arugula And White Bean

Name: Roasted Rosemary Shrimp With Arugula And White Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Shrimp:; 2 tablespoons olive oil; 1 tablespoon fresh lemon juice; 2 teaspoons minced fresh rosemary; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 3 garlic cloves, crushed; 1 1/2 pounds jumbo shrimp, peeled and deveined; Salad:; 2 tablespoons fresh lemon juice; 1 tablespoon extra-virgin olive oil; 1/2 teaspoon minced fresh garlic; 1/4 teaspoon kosher salt; 1/8 teaspoon black pepper; 5 cups arugula leaves; 1/2 cup vertically sliced red onion; 1 (15-ounce) can cannellini beans, rinsed and drained

Servings: persons

Shrimp:
2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 teaspoons minced fresh rosemary
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 1/2 pounds jumbo shrimp, peeled and deveined
Salad:
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon minced fresh garlic
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
5 cups arugula leaves
1/2 cup vertically sliced red onion
1 (15-ounce) can cannellini beans, rinsed and drained

1
Preheat oven to 400u00b0.
2
To prepare shrimp, combine first 6 ingredients in a medium bowl; stir with a whisk. Add shrimp to bowl; toss well. Cover and refrigerate 10 minutes.
3
Arrange shrimp on a jelly-roll pan. Bake at 400u00b0 for 10 minutes or until shrimp are done.
4
To prepare salad, combine 2 tablespoons juice and next 4 ingredients (through 1/8 teaspoon pepper) in a large bowl; stir with a whisk. Add arugula, onion, and beans to bowl; toss well. Divide salad and shrimp evenly among 4 plates.
5
Garlic ciabatta: Heat 4 teaspoons olive oil in a small saucepan over medium-low heat. Add 1 thinly sliced garlic clove; cook until garlic begins to turn golden, stirring frequently. Remove from heat. Discard garlic; stir in 1/8 teaspoon salt. Heat a grill pan over medium-high heat; coat pan with cooking spray. Add 4 (1/2-inch-thick) slices ciabatta bread to pan; cook 2 minutes on each side or until lightly browned. Brush one side of each slice with garlic oil.

431

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 17 ingredients. The key ingredients include: Shrimp:, 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, 2 teaspoons minced fresh rosemary, and more.

Yes, Roasted Rosemary Shrimp With Arugula And 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.

That's it — enjoy your meal!

Roasted Rosemary Shrimp With Arugula And White Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions