Light, fresh, and packed with Mediterranean flavor, this Italian Lemon Shrimp & Cannellini Bean Salad is made for warm summer days. Tender shrimp, creamy cannellini beans, juicy tomatoes, and peppery arugula are tossed with fresh lemon and extra virgin olive oil for a simple yet satisfying meal. Serve it for lunch, a light dinner, or your next summer gathering.
🍋 Italian Lemon Shrimp & Cannellini Bean Salad
Rated 5.0 stars by 1 users
Category
Salad
Servings
4
Prep Time
15 minutes
Cook Time
23 minutes
Calories
340
Author:
Supermarket Italy
Light, fresh, and packed with Mediterranean flavor, this Italian Lemon Shrimp & Cannellini Bean Salad is made for warm summer days. Tender shrimp, creamy cannellini beans, juicy tomatoes, and peppery arugula are tossed with fresh lemon and extra virgin olive oil for a simple yet satisfying meal. Serve it for lunch, a light dinner, or your next summer gathering.
Ingredients
1 lb large shrimp, peeled and deveined
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Sanniti Cannellini Beans, drained and rinsed
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1 cup cherry tomatoes, halved
½ small red onion, thinly sliced
2 cups arugula
¼ cup fresh parsley, chopped
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2 tbsp extra virgin olive oil
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Juice of 1 lemon
Zest of ½ lemon
1 garlic clove, minced
Salt and freshly ground black pepper
Red pepper flakes, optional
Directions
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the shrimp, garlic, salt, and black pepper.
Cook the shrimp for about 2–3 minutes per side, until pink and fully cooked. Remove from heat and allow to cool slightly.
In a large bowl, combine the cannellini beans, cherry tomatoes, red onion, arugula, and parsley.
Add the cooked shrimp.
Drizzle with the remaining olive oil and fresh lemon juice. Add the lemon zest and a pinch of red pepper flakes, if desired.
Toss gently until everything is evenly combined. Serve immediately or slightly chilled.
Recipe Note
Buy Sanniti Dry Cannellini Beans, 5 lbs and more authentic Italian favorites at Supermarket Italy.