Quick and Clean Grilled Shrimp and Cannellini Bean Salad

Added to Recipes on Wed 01/16/2013


Makes 1 serving

1 1/2 tbsp extra-virgin olive oil, divided

tsp chopped fresh garlic

Sea salt and freshly ground pepper to taste

6 large shrimp, cleaned and deveined

4 cups arugula

tbsp sliced red onion

1/2 cup cooked cannellini beans (preferably organic), fresh or canned

tbsp fresh lemon juice

tbsp chopped parsley

tsp pine nuts



In a bowl, whisk 2 teaspoons of the olive oil with garlic and salt and pepper to taste. Add the shrimp and toss to coat well.


Generously spray a grill pan with nonstick cooking spray and set it over medium heat. When the pan is hot, grill the shrimp for 2 minutes on each side, just until pink and opaque. Don’t overcook them or they will become rubbery. Remove from the pan and set aside.


In a large salad bowl, combine the arugula, onion, and cannellini beans, then add the shrimp.


In a mini food processor, blend the lemon juice, the remaining olive oil, and the parsley. Drizzle over the salad and toss to coat all the ingredients.