Shrimp and White Bean Salad Recipe

Name: Shrimp and White Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried or 1 1/2 cans (15.5 oz can) cannellini beans; 2 cloves garlic, peeled; 1 carrot, peeled and cut in half; 1 bay leaf; 2 tsp salt; 1 lb small or medium shrimp (fresh or frozen), peeled and deveined; 3 tbsp olive oil; 1 cup diced celery; 1 small red onion, diced (about 1/2 cup); 2 tbsp capers, drained; 2 tbsp parsley, finely chopped; 1 tbsp finely sliced chives; 1 head romaine lettuce, shredded (about 5 cups)

Servings: persons

1 cup dried or 1 1/2 cans (15.5 oz can) cannellini beans
2 cloves garlic, peeled
1 carrot, peeled and cut in half
1 bay leaf
2 tsp salt
1 lb small or medium shrimp (fresh or frozen), peeled and deveined
3 tbsp olive oil
1 cup diced celery
1 small red onion, diced (about 1/2 cup)
2 tbsp capers, drained
2 tbsp parsley, finely chopped
1 tbsp finely sliced chives
1 head romaine lettuce, shredded (about 5 cups)

1
If using dried beans: Soak beans in water overnight and drain thoroughly.
2
Put beans, garlic, carrot, bay leaf, and 2 cups water in a large saucepan over medium heat and bring to a boil.
3
Add salt, reduce heat to low and simmer until beans are tender, about 1 hour.
4
Strain and reserve beans, discarding garlic, carrot, and bay leaf.
5
Let beans cool to room temperature.
6
If using canned beans, rinse and drain thoroughly.
7
Season shrimp on both sides with salt and pepper.
8
Heat 2 tbsp oil in a medium saute pan over medium heat.
9
Add shrimp and saute, stirring occasionally, until shrimp are no longer translucent, about 3 minutes.
10
(If using frozen shrimp, thaw before cooking.)
11
Transfer shrimp to a large mixing bowl and add celery, onion, capers, parsley, chives, remaining 1 tbsp oil, and beans.
12
Toss well; season to taste with salt and pepper.
13
Divide lettuce among 4 plates and arrange 1 cup shrimp mixture on top of each mound of lettuce.

349

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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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 cup dried or 1 1/2 cans (15.5 oz can) cannellini beans, 2 cloves garlic, peeled, 1 carrot, peeled and cut in half, 1 bay leaf, and more.

Yes, Shrimp 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!

Shrimp and White Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions