Mediterranean Shrimp Salad With Cannellini Beans

Mediterranean Shrimp Salad With Cannellini Beans


Recipe By: Heidi



This simple Mediterranean shrimp salad is more about the juicy poached shrimp, soft white beans, and juicy tomato chunks in a zesty vinaigrette dressing than it is about the lettuce (peppery arugula in this case).


  1. One lemon for the dressing
  2. one for the poached prawns
  3. Half a cup of white wine
  4. two fresh dill sprigs
  5. two bay leaves
  6. divided two tsp kosher salt
  7. Eight whole peppercorns
  8. Eight ounces of frozen, shelled, medium-sized prawns without tails
  9. Half a cup of virgin olive oil
  10. Half a cup of champagne vinegar
  11. three minced or pressed garlic cloves
  12. Two tsp whole grain mustard
  13. Twenty milligrammes of newly ground black pepper
  14. Teeth of three cups baby rocket
  15. Two cups of halved cherry tomatoes
  16. One fifteen-ounce can, drained and rinsed, or one and a half cups of cooked cannellini beans
  17. ½ cup finely chopped fresh dill
  18. ¼ thinly sliced medium red onion




  • Bring a medium size pot of water to a boil with the juice of 1 lemon plus the reserved lemon halves, white wine, fresh dill sprigs, bay leaves, 1 teaspoon of kosher salt, and peppercorns. Add the frozen shrimp to the pot and turn off the heat. Poach the shrimp in the liquid until they turn pink and are cooked through, then strain and discard the lemons, bay leaves, peppercorns and dill sprigs. Set aside to cool.
  • Meanwhile, combine the olive oil, lemon zest and juice of the last lemon, champagne vinegar, garlic, whole grain mustard, half of the chopped dill, and remaining teaspoon kosher salt and the freshly ground pepper in a small bowl or glass jar with a lid. Whisk or shake well.
  • Add the shrimp and beans to a large bowl and toss with half of the dressing then let sit to absorb the flavors for 10 minutes or so. Add the arugula, halved tomatoes, and red onion and toss with more dressing to taste. Season with more kosher salt and freshly ground black pepper to taste and sprinkle with more fresh dill. Serve chilled.





This salad can be made 1-2 days ahead of time with the arugula tossed in before serving. The shrimp and beans get more flavorful as they absorb the dressing.




Calories: 213 k cal | Carbohydrates: 11 g | Protein: 9 g | Fat: 15 g | Saturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 71 mg | Sodium: 926 mg | Potassium: 215 mg | Fiber: 3 g | Sugar: 2 g | Vitamin A: 527 IU | Vitamin C: 28 mg | Calcium: 97 mg | Iron: 2 mg

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