Cannellini Shrimp Salad Recipes
SHRIMP AND WHITE BEAN SALAD
This is a simple and tasty salad to have for lunch or as a side at dinner.
Provided by SMCOLLAR
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 4h15m
Yield 6
Number Of Ingredients 9
Steps:
- Toss the shrimp, cannellini beans, cherry tomatoes, and diced red onion together in a bowl.
- Whisk the olive oil, red wine vinegar, Italian seasoning, and garlic salt together in a small bowl until well blended; drizzle over the shrimp mixture and toss to coat. Cover the bowl with plastic wrap and chill in refrigerator 4 hours to overnight.
- Put the salad greens in a salad bowl, and top with the chilled shrimp mixture to serve.
Nutrition Facts : Calories 189.7 calories, Carbohydrate 14.2 g, Cholesterol 147.6 mg, Fat 5.9 g, Fiber 4.6 g, Protein 19.7 g, SaturatedFat 0.9 g, Sodium 625.9 mg, Sugar 1 g
CANNELLINI SHRIMP SALAD
A delicious chilled salad of white kidney (cannellini) beans and shrimp with a zesty herbed dressing. This may be eaten immediately, but is best when left refrigerated several hours, or overnight.
Provided by P-Pok
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 4h20m
Yield 4
Number Of Ingredients 10
Steps:
- In a small bowl, whisk vinegar, oil, sugar, cilantro, basil, and tarragon until well blended. You may adjust these seasonings to your personal preference.
- In a separate bowl, toss together the beans, tomato, onion, and shrimp. Pour dressing over salad, and toss again to coat.
- Cover and refrigerate several hours, or overnight, to develop flavors.
Nutrition Facts : Calories 294.9 calories, Carbohydrate 17 g, Cholesterol 166 mg, Fat 14.9 g, Fiber 4.4 g, Protein 22.1 g, SaturatedFat 2.1 g, Sodium 410.3 mg, Sugar 0.7 g
SHRIMP WITH CANNELLINI BEAN SALAD
This is from one of my Food and Wine cookbooks. Serve this with a green salad and some pita or flat bread.
Provided by dicentra
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Light the grill or heat the broiler. Thread the shrimp onto four skewers.
- In a shallow glass dish, combine ¼ cup of the oil with the garlic and ¼ teaspoon of the salt.
- Add the skewers and turn to coat the shrimp. Set aside.
- In a medium bowl, combine the onion with remaining oil and salt, parsley, sage, vinegar and pepper. Gently stir in the beans.
- Grill or broil the shrimp, turning once, until just done, about 5 minutes. Serve the shrimp with the bean salad.
SHRIMP & CANNELLINI SALAD WITH TARRAGON VINAIGRETTE
This salad is satisfying enough to work as a main course, but if you're expecting weeknight dinner guests, take the "small plates" approach and serve it with other quick and versatile dishes like Bruschetta with Grilled Eggplant and Grilled Chicken with Tomato, Lime & Cilantro Salsa. Pull out a bottle of wine for a relaxed summertime supper and let your guests nibble as they like.
Provided by Jessica Bard
Categories First course
Yield 4 as a main course, 6 as an appetizer or "small plate."
Number Of Ingredients 11
Steps:
- In a medium bowl, mix the sherry vinegar with the mustard, tarragon, garlic, and 1.4 tsp. each kosher salt and pepper. Slowly whisk in 4 Tbs. of the oil.
- In a large bowl, combine the beans, tomato, and shallot. Add 3 Tbs. of the vinaigrette and stir gently to combine.
- Toss the shrimp with the remaining 1 Tbs. oil and season with salt and a few grinds pepper. Heat a grill pan over high heat and then cook the shrimp until opaque throughout, 3 to 4 min. per side.
- Toss the lettuce with half of the remaining vinaigrette (add more to taste). For individual servings, portion the lettuce among the serving plates. Spoon the beans on top of the greens and top each salad with two or three shrimp, depending on how many servings you're making. To serve buffet style, arrange a layer of lettuce, the beans, and then the shrimp. Serve immediately.
Nutrition Facts : ServingSize 4 as a main course, 6 as an appetizer or "small plate.", Calories 190 kcal, Fat 110 kcal, SaturatedFat 1.5 g, TransFat 12 g, Carbohydrate 13 g, Fiber 4 g, Protein 6 g, Cholesterol 20 mg, Sodium 360 mg, UnsaturatedFat 9.5 g
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