Shrimp and Green Bean Salad with Marjoram Recipe

Name: Shrimp and Green Bean Salad with Marjoram
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bay leaves; Two 3-inch strips lemon zest; Fine sea salt or kosher salt; 2 1/4 pounds medium shrimp, shelled and deveined; 2 1/4 pounds thin green beans or haricots verts; 1/4 cup plus 1 tablespoon extra-virgin olive oil; 1/4 cup fresh lemon juice; 2 1/2 tablespoons chopped flat-leaf parsley; 1 1/2 tablespoons chopped marjoram; Freshly ground pepper

Servings: persons

2 bay leaves
Two 3-inch strips lemon zest
Fine sea salt or kosher salt
2 1/4 pounds medium shrimp, shelled and deveined
2 1/4 pounds thin green beans or haricots verts
1/4 cup plus 1 tablespoon extra-virgin olive oil
1/4 cup fresh lemon juice
2 1/2 tablespoons chopped flat-leaf parsley
1 1/2 tablespoons chopped marjoram
Freshly ground pepper

1
Bring a large pot of water to a boil.
2
Add the bay leaves, zest and 3 tablespoons of sea salt.
3
Add the shrimp and cook until they start to curl, about 2 minutes.
4
With a slotted spoon, transfer the shrimp to a bowl to cool.
5
Cut the shrimp in half lengthwise and return to the bowl.
6
Bring the water back to a boil and add the green beans.
7
Cook until tender, about 5 minutes.
8
Drain the beans and refresh them under cold water.
9
Discard the bay leaves and lemon zest.
10
Pat the beans dry and add them to the shrimp.
11
In a small bowl, whisk the olive oil with the lemon juice, parsley, marjoram, 3/4 teaspoon of salt and 1/4 teaspoon of pepper until well combined.
12
Pour the dressing over the shrimp and green beans and toss well to coat.
13
Transfer the salad to a large platter and serve.

472

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.

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

You need 10 ingredients. The key ingredients include: 2 bay leaves, Two 3-inch strips lemon zest, Fine sea salt or kosher salt, 2 1/4 pounds medium shrimp, shelled and deveined, and more.

Yes, Shrimp and Green Bean Salad with Marjoram 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.

Shrimp and Green Bean Salad with Marjoram

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